Spaetzle Tteokbokki

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Traditional German dumplings get some Seoul in the spaetzle tteokbokki. A popular Korean street food among young people, the rice cakes in tteokbokki is replaced with homemade spaetzle and mixed with sauteed vegetables and a spicy gochujang sauce. The spaetzle nodules provide a chewy texture that captures the piquant sauce in each bite that builds an addictive taste.  

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Spaetzle Tteokbokki

Course

Lunch, Main Dish

Cuisine

Asian, european, German, Korean

Servings

Ingredients

Spaetzle

• 1 cup AP flour
• 1/2 tsp salt
• 1/4 tsp ground white pepper
• 1/8 tsp ground nutmeg
• 2 eggs
• 1/3 cup buttermilk
• 2 TBSP butter

Tteokbokki sauce

• 4 TBSP gochujang
• 1 TBSP soy sauce
• 1 TBSP mirin/cooking wine
• 2 TBSP sugar
• 1/2 tsp ground black pepper

Spaetzle Tteokbokki

• 3 TBSP olive oil
• 1 onion sliced thinly
• 1 large carrot cut into thin halfmoons
• 1 cup fish cakes sliced
• 1 cup shredded cabbage
• 1.5 cup dashi broth
• 1 TBSP sesame oil

Course Lunch, Main Dish Cuisine Asian, european, German, Korean Servings Ingredients Spaetzle 1 cup AP flour 1/2 tsp salt 1/4 tsp ground white pepper 1/8 tsp ground nutmeg 2 eggs 1/3 cup buttermilk 2 TBSP butter Tteokbokki sauce 4 TBSP gochujang 1 TBSP soy sauce 1 TBSP mirin/cooking wine 2 TBSP sugar 1/2 tsp ground black pepper Spaetzle Tteokbokki 3 TBSP olive oil 1 onion sliced thinly 1 large carrot cut into thin halfmoons 1 cup fish cakes sliced 1 cup shredded cabbage 1.5 cup dashi broth 1 TBSP sesame oil

Instructions

Spaetzle

1. Mix flour + salt + pepper + nutmeg in large bowl. Whisk in eggs and milk, forming soft batter.
2. Bring large pot of salted water to boil. Working with 1/3 cup batter at a time and using rubber spatula, press batter directly into boiling water through ¼ inch holes on coarse grater, strainer, or wide ladle. Stir spaetzle to separate and boil 2 minutes until they float to the top.
3. Using slotted spoon, scoop spaetzle from pot and transfer to a bowl. Add butter and mix so that the spaetzle is coated with butter. Set aside.

Tteokbokki

1. In a small bowl, make the tteokbokki sauce and set aside.
2. In a large skillet, add 3 TBSP oil and sautee onion and carrot for 5 minutes until soft and slightly brown. Add the fish cakes and cook for 2 minutes then add the cabbage.
3. Add the tteokbokki sauce and dashi broth and let it come to a boil. Then add the cooked spaetzle and coat well with the sauce. Mix in the sesame oil.

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