Journalism of Courage
This is an archive article published on August 21, 2023
Padma Lakshmi shares recipe for gochujang mushroom tteokbokki; would you try?
Calling tteokbokki a "textural treat", Padma said that they are super chewy Korean rice cakes that are a blank canvas of flavour
Padma Lakshmi shares a delicious recipe (Source: Padma Lakshmi/Instagram)
The Korean food craze has swept the nation with more and more people developing an affinity for traditional Southeast Asian dishes like ramen, kimchi, and tteokbokki. If you’re among them, why not try preparing a mouthwatering gochujang mushroom tteokbokki right at home? It’s not just us suggesting this; Padma Lakshmi herself has shared her recipe for gochujang mushroom tteokbokki with her followers recently.
“Littlehands has been asking to make tteokbokki all summer, so on a less-hot day we freestyled this sweet and spicy shiitake mushroom-laden version,” she wrote.
The cook show host and author added that she used a simple sauce for this recipe. “The sauce is simple: some gochujang, soy sauce, black vinegar, sugar, and green onions. It was shockingly good for something we made up on the spot (but also not shocking at all! Hard to go wrong with those classic flavours).”
Calling tteokbokki a “textural treat”, Padma said that they are super chewy Korean rice cakes that are a blank canvas of flavour. “You have to try them. You can find them in the freezer section at an Asian grocery,” she said.
Here’s how she whipped up this delicious dish.
Ingredients:
*Sliced mushroom
*Tteokbokki
*Gochujang
*Soy sauce
*Black vinegar
*Sesame oil
*Sugar
*Thinly sliced green onion
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Method
*In a pan, sauté your mushrooms well.
*Next, add your tteokbokki to the pan.
*Make a sauce using gochujang, soy sauce, black vinegar, sesame oil, and sugar.
*Add this sauce to the pan.
*Garnish the dish with sliced green onion and let it cook well.
Did you know that tteokbokki traces its origins back to the Joseon Dynasty? At that time, it was used as a cure and was one of the royal court’s dishes. Originally, tteokbokki was called tteok jjim, a braised dish of sliced rice cakes, meat, eggs, and seasonings, according to Taste Atlas. “Although it was brown in colour, today it is red because the colours changed when gochujang (a spicy chilli paste) was introduced in the mid-1900s,” it noted.
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