Who doesn't love those chewy and thick rice pasta that people love to eat so much on the streets of South Korea? Well, I've not been to South Korea yet, but I do live vicariously through those Kdramas. It was from those scenes that I crave to have tteobkobkki as an entree, and just add in veggies and protein to complete the dish. How easy is that?! I also added in the Thai chili garlic sauce to give it a little spice and savory flavor. Try it, you'll like it!
RECIPE for 4 servings - (Here's the cooking video)
1/2 lb of peeled shrimp
1/2 of medium red bell pepper, diced to bite sized pieces
1/4 of broccoli, cut into bite size
1/2 small white onion, diced to bite sized pieces
4 cubs of fried tofu, store-bought (optional)
1 handful of fresh mushrooms, quarted
4-5 garlic, minced
2-3 tbs of Thai chili-garlic sauce (pictured above)
2-3 tbs of soy sauce
1 lb of tteokbokki
Blanched the pasta in boiling water for 5-7 mins (or follow the package instructions), drained and set aside. Heat up pan with a little cooking oil and add in pasta. Cook for 2-3 mins then add in 1 large tbs of chili-garlic sauce. Saute until it's slightly golden and remove from pan. Add a little more oil and add in garlic to saute for a minute, then add in the shrimp. Flavor the shrimp with 1 tsp of chili-garlic. Saute until shrimp is just cooked, about 2-3 mins and remove from pan. Next add in onion and mushroom. Saute for 2 mins with a tsp of sauce sauce. Then add in tofu, bell pepper and broccoli. To make a nice sauce, add 1 tbs of soy sauce with 1 tbs of chili-garlic sauce and mix together. Then add the sauce to the saute veggies. Cook until the veggies are cooked but still with a nice crunch. Then add back the tteokbokki and shrimp. Toss well for a couple of mins then turn off heat. Enjoy!