Grate carrots until soft and then pour it with tteokpokki sauce. Though tteokpokki’s sauce is red-colored, we could make it unspicy. Slice tteok in small sizes, then dissolve the carrots that have been grated on a broth and let it afloat.
Even children who do not like carrots can eat it! Grated cheese and tteokpokki sauce combination is perfect, the food will taste just like gratin.
Carrots to prevent flu
The yellow color in carrots is actually antioxidant pigment, which is rich in beta-carotene. After beta-carotene is absorbed into vitamin A in our body, this vitamin becomes essential to maintain the body’s immune cells.
- Beta-carotene in carrots will be absorbed well if it’s eaten with oil. Slice carrots into small pieces, and mix it with oil. It can be made as compliments to fried rice or even a side dish on its own.
Time estimation: 20~30 minutes
Serving: 2 portions
Amount of calories: 224 kcal
2/3 cup of tteok (120g)
¼ carrots (50g)
¼ onion (You could change it with 50g paprika)
3 tbs grated cheese (You could also use sliced cheese, 1 slice: 30g)
1 ½ cup of water (300ml)
For the sauce
2 tsp of fermented soysauce
2 tsp of tomato sauce
2 tsp of oil
½ tsp of gochujang tea
1. Boil water (3 cups) + ½ tsp salt. Boil tteok for 2~3 minutes. Slice carrots in small sizes. Slice onions in 1,5×1,5cm
2. Put tteok into the water and boil for 30 minutes. After that, lift and remove the water.
! If the Tteok is already soft, you could skip this step
3. Put carrots and 1 ½ cups of water (300ml) into a mixer (food processor), stir using the mixer for 1 minute.
4. Prepare a pan and pour the carrot water that has been previously mixed along with sauce powder into the pan. Mix them together and then boil for 3 minutes
4. Put Tteok and sliced onions into the pan
5. Lastly, put the grated cheese in and close the lid. Boil for 1 – 1,5 minutes until the cheese becomes brown
Tips for changing the Tteok with Pasta
Boil 120g of Penne (or other short pasta) with 6 cups of water + ½ tbs of salt for 2 minutes. For the next steps, follow the instruction above.
Source: Food Magazine <Super Recipe>