Ingredient:
- 160 grams of plain rice flour
- 40 grams of glutinous rice flour
- 100 grams of Mozzarella cheese
- 200 ml boiling water
- 15 grams of dried shrimp
- 10 grams of garlic
- 10 grams of ginger
- 100 grams of onion
- 1 liter hot water
- 1 Tbsp Korean Gochujang Sauce
- 30 ml soy sauce
- 15 grams of brown sugar
- 10 grams Korean chili powder
- 100 grams of carrots
- 100 grams of Korean fish cakes
- 2 chicken eggs
- 2 green onions
- 50 grams of shredded Mozzaella cheeseShrimp noodles or 100 grams of chopped sausage (add more if you like)
Doing:
Put the glutinous rice flour and glutinous rice flour in a large bowl, mix well, scoop out the flour to make an empty space in the middle. Slowly pour in the boiling water, stirring constantly as you pour. When the dough comes together, do not add any more water.
Cover with cling film to prevent the dough from drying out, let it rest and cool down, about 10 minutes. While the dough rests, cut Mozzarella into small pieces, each weighing about 5-6 grams, do not cut the cheese too big, easy to burst when boiled.
Break each small piece of dough about 10 grams, flatten it, put the cheese filling in the middle, round it. You can rub some plain rice flour on your hands to prevent sticking. Do until you run out of dough.
Boil a large pot of water. When the water boils strongly, put all the cakes in, then reduce the heat, boil on medium heat. Stir occasionally with a spatula so that the cakes do not stick together or stick to the bottom of the pot. When the cake floats to the surface, lower the heat to medium, cook for about 2-3 minutes, until the dough is soft, take it out, drop it in a bowl of ice water quickly, for about 20 seconds to let the dough set. Remove to a plate, drizzle a little cooking oil to prevent the cake from sticking.
Peel the garlic and cut it into small pieces. Peeled ginger, thinly sliced. Halve onions, peel, remove roots, cut into small squares. Put garlic, ginger, onion and dried shrimp in a pot, add water, simmer for about 30 minutes.
Carrots are peeled, halved horizontally, halved and cut into bite-sized pieces. Slice the Korean fish cakes into bite-sized pieces.
Boil 2 eggs for about 15 minutes until the eggs are firm, then chop or cut into quarters. Chop green onions into small pieces. In addition, you can break instant noodles or cut sausages into small pieces
When the cooking broth is done, filter it through a sieve to get the water, remove the residue. Pour broth into a deep pan, mix spices including Korean chili sauce, soy sauce, brown sugar and paprika. Stir well, taste again and adjust the sweetness to taste. Note that the water will dry up quite a lot and become darker, so at this step, seasoning should be slightly lighter.
Place rice cakes, fish cakes and carrots in a pan and cook over medium heat, stirring occasionally. The water will gradually dry up to form a sauce and soak into all kinds of rice cakes, fish cakes, carrots… When everything is soft and the sauce is quite thick, arrange boiled eggs, spread cheese and sprinkle with green onions. Turn off the heat and cover for about 1 minute for the cheese to melt attractively.
Source: TCTTT
