Tteokbokki & Mini Waffle Hashbrowns

This colourful dish brings together the chewy texture of traditional Korean rice cakes and the crunchy goodness of our Mini Waffle Hashbrowns. Infused with a rich and spicy broth made from Korean chili paste, soy sauce, and fish broth, each bite offers a symphony of flavours.

This is what you need for 4 persons

• 6 Farm Frites Mini Waffle Hashbrowns

• 300 grams Korean rice cakes (Tteokbokki tteok)

• 50 grams chopped onion

• 50 grams julienned cabbage

• 25 grams julienned carrot

• 50 grams chopped spring onion

• 1 tsp. finely chopped garlic

• 5 tbsp. Korean chili paste (Gochujang)

• 2 tbsp. Korean chili powder

• 2 tbsp. Korean soy sauce

• 2 tbsp. corn syrup

• 1 tsp. sugar

• 2 cups fish broth (Dashi)

• Korean ground chili

• Water

This is how you prepare your dish

1. Rinse the rice cakes two to three times and drain excess water.

2. Boil rice cakes in fish broth until soft. Add chili powder along with chili paste, corn

   syrup, Korean soy sauce, sugar, garlic and pepper to the pot and stir well. Bring the

   soup to boil again, then lower the heat and simmer until thickened.

3. Prepare the waffle hashbrowns according to the package instructions.

4. Add onion, cabbage, carrot, spring onion, and hashbrowns, stir well together before serving.

Create happy faces with these colourful dish. Enjoy!