Chicken Curry Tteokbokki 카레 떡볶이
Tteok (rice cakes) is one of those ingredients that fall into the texture over taste category. By itself, it tastes like rice, plain and bland. What I like about it is the texture, stick to your ribs chewy and a bit tacky, and it’s ability to take on the flavors of the dish.
There are numerous ways to prepare tteok, from traditional spicy tteokbokki to carbonara tteokbokki to soy sauce tteokbokki. While I tend to go for the traditional preparation, I do get bored of gochujang after the ump-tenth time.
Here’s a simple recipe for curry tteokbokki. Hope you give it a try!
Oh and it’s been a minute, but I’m back!
Prep Time: 30 minutes
Cooking Time: 30 minutes
Servings: 2
Ingredients:
2 cups of tteok
1 cup of water
½ lb of chicken, cut into bite-sized pieces
3 tbsp of curry powder
1 tsp of salt
1 tsp of pepper
1 tbsp of oil
½ tbsp of garlic
½ cup of onions, sliced
½ cup of carrots, peeled and sliced
1 medium potato, peeled and cubed
1 cup water
Shredded cheese
Chopped scallions
Gochugaru
Directions:
1. Soak the tteok in water for 30 minutes. Drain and set aside.
2. In a mixing bowl, combine chicken, curry powder, salt and pepper.
3. Heat a large skillet with oil, add garlic and chicken. Cook until chicken is browned. Add onions, carrots and potato. Stir until everything is coated in curry powder.
4. Pour in water and simmer for 15-20 minutes or until potatoes are tender.
5. Add in the tteok and cook for another 10 minutes.
6. Garnish with cheese, scallions and gochugaru. Enjoy!
Notes:
Make sure to season as you go.
If you find that you’re running low on liquid, add in another ½ cup of water. Depending on the kind of tteok you use, you may need more or less water.
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