Spaetzle Tteokbokki
Tteokbokki sauce
Spaetzle Tteokbokki
  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 ΒΌ 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.
  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.