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Crispy Shallot & Black Garlic Tteokbokki with Burnt Chili Oil & Toasted Nori

Name: Crispy Shallot & Black Garlic Tteokbokki with Burnt Chili Oil & Toasted Nori
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 2 servings
Ingredients: 200g fresh Korean rice cakes (garaetteok), rinsed; 250ml vegetable stock or water; 2 tbsp gochujang (Korean red chili paste); 2 cloves black garlic, minced to smooth paste; 1 tbsp mirin; ½ tsp aged soy sauce; 1 tsp sesame oil; 2 cloves garlic, minced; 1 tsp ginger, minced; 3 shallots, thinly sliced into rings; 200ml neutral oil for frying; Fine sea salt; 45ml neutral oil; ½ tsp gochugaru (chili flake); 1 tbsp toasted sesame oil; 4 sheets nori, cut into thin strips with scissors; 1 tbsp toasted white sesame seeds; Scallion green, sliced

A sophisticated snack or palate-cleanser: chewy Korean rice cakes simmered in a carefully balanced gochujang sauce spiked with black garlic paste and reduced to sticky gloss, then finished with shatteringly crisp fried shallots and a drizzle of burnt chili oil infused with toasted sesame. Crispy nori strips add mineral salinity and textural snap.

1006calper serving 12gprotein 101gcarbs 64gfat 10min prep 18min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this