Student who is selected for the Chef of the day is Mr. ROBIN (BHMCT 5th SEM) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills. He is very talented student, always striving to perfect the art of cooking.
INGREDIENTS
300 gms Korean rice cakes (tteok)
500 ml Water
75 gms Korean red pepper paste (Gochujang)
60 ml Soy sauce
30 gms Sugar
20 gms Garlic minced
5 gms Korean red pepper flakes (Gochugaru)
30 ml Vegetable oil
2 nos Green onions, sliced
5 gms Sesame seeds for garnish
Method
Soak the rice cakes in warm water for about 30 minutes to soften them.
In a pot, bring water to a boil and add the soaked rice cakes.
Cook until the rice cakes are tender.
In a separate bowl, mix together gochujang, soy sauce, sugar, minced garlic, and gochugaru to make the sauce.
In a pan, heat vegetable oil and add minced garlic and sauté for few mins.
Now add the sauce mixture to the pan and cook for couple of minutes.
Add the cooked rice cakes to the pan, coating them evenly with the sauce.
Cook on medium heat until the sauce thickens and sticks to the rice cakes.
Garnish with sliced green onions and sesame seeds before serving.
