Spicy Kimchi Tteokbokki

Spicy Kimchi Tteokbokki

Flavorful Simmered Rice Cakes In A Spicy Broth!

Difficulty: Easy

Prep: 15 minutes

Cooking Time: 30 minutes

Ingredients 

12 oz. Korean rice cake sticks

3 tbsp Gochujang paste

1 tbsp Momofuku Chili Crunch

1 tsp grated ginger

1/4 cup Mirin Rice Wine

1 tsp Rice Vinegar

1 tsp Dashi granules

1 tsp sugar

3 cups water or chicken broth

2 cups Kimchi

2 hard boiled eggs

1/4 cup green onions, chopped

Cooking Tools

Medium mixing bowl

Non-stick pan with lid

Directions

Soak rice cake sticks in warm water for 10-15 minutes, then drain.  in a non-stick pan add; water or stock, Gochujang paste, Chili crunch, ginger, rice wine, vinegar, dashi, sugar and cook on low until ingredients have blended and melted, whisk well. Add in the kimchi and rice cake sticks and cook on a medium low simmer with lid on, stir occasionally and reduce liquid and allow to thicken. Cook for 20 minutes then remove lid and add hard boiled eggs the last 10-15 minutes of cooking, coat the eggs in the sauce. Cook's Notes: The rice cakes are chewy but tender like Mochi, does NOT have the texture of pasta. Serve in bowls and garnish with chopped green onions.

Serves 2

Brûlée Croissant & Berries

Brûlée Croissant & Berries

With Passion Fruit Buttercream!

Difficulty: Easy

Prep Time: 25- 30 minutes

Cooking Time: 5-7 minutes

Ingredients

2 large croissants 

1/2 cup blueberries

1/2 cup raspberries

4 strawberries, sliced

2 tbsp fine sugar

2 tbsp powdered sugar

Ingredients for Passion Fruit Buttercream

• ½ cup unsalted butter, at room temperature
• 2 cups confectioners’ sugar, sifted
• 1 ½ tsp pure vanilla extract
• 2 tbsp milk
• 2 tbsp passion fruit pulp (frozen food section) thawed

 

• To make the frosting: In a mixing bowl, add; room temperature butter and cream with a hand mixer. Gradually spoon in sugar and mix as you go, once sugar is whipped in, add milk, vanilla extract and passion fruit pulp and continue to whip until fluffy, chill for several hours.

Cooking Tools

Rolling Pin

Sheet pan

Brûlée torch

Piping bag with tip

Directions 

Preheat oven to 350 Degrees F. Flatten croissant with a rolling pin, place croissants on sheet pan and bake for 5 -7 minutes. Remove flatten toasted croissants and sprinkle 1 tbsp of sugar evenly on each croissant and using a brûlée torch, caramelize the sugar and cool. Spread or pipe the buttercream on top of each croissant and place berries on top. Dust with powdered sugar and serve.

Serves 2