Chungwoo is a premier Korean food brand that specializes in Korean sauces and marinades. They just launched here in the Philippines to spread their market worldwide. Currently, they are serving Korea, Vietnam, China, Hong Kong, Japan, and, now, Philippines. (For more info about the brand, visit http://www.chungwoofood.co.kr/)
This year, we are privileged to be chosen as their Ambassador. Excited as we are, we tried using Chungwoo products in different Korean specialties and other dishes, too, to test the versatility of their products and not be limited to Korean dishes.
In this week’s recipe, we thought of making Tteok-bokki (Stir-fried Korean Rice Cakes) using US potato granules.
It was like making an Italian classic-gnocchi, so we called it Tteok-Gnocchi. We replaced the rice flour to glutinous flour to give it a bouncy and chewy texture like that of rice cakes. Rice and potato are almost similar in taste, texture, and use as main starch for us in East Asia.
So here’s our version and tell us what you think. Comment below for suggestions and feedback.
Enjoy!
Cheesy Tteok-Gnocchi
Yield: 4 servings
Tteok-Gnocchi
Mashed Potato*:
250g. US Dehydrated Potato Granules
1/2 cup Butter
2 cup + 1/4 cup Water
1/2 cup Milk
8g. Salt
200g. Glutinous Rice Flour
100g. All Purpose Flour
4 pcs. Eggs (large)
AP Flour for dusting
Sauce:
2 Tbsp. Butter
50g. White Onion, sliced into strips
1 cup Chungwoo Tteokbokki Powder
1 cup Water
2 Tbsp. Gochujang Paste (Korean chili paste), optional
Salt and Pepper to taste
200g. Mozzarella Cheese, grated (large hole)
30g. Spring Onion, chopped finely
Procedure:
- Mashed Potato: Bring water, milk, and salt to boil. Add the US Dehydrated Potato granules slowly into the boiling water. Stir it hydrates into a solid mixture, turn off fire. Add in butter. Mix until it forms into a mashed potato.
- Transfer the mashed potato into a ball. Add in the glutinous rice flour and egg. Knead until it forms a smooth, non sticky dough. Set aside for 15 mins.
- While the gnocchi is resting, boil a pot of salted water. In a smooth surface, dust it with flour. Knead the dough and divide into 8 balls. Roll the dough into a long “snakes”, around 3/4 inch diameter. Cut snakes into 1.5 inch dumpling.
- (A) Place it in a bamboo steamer and steam for 15 mins. Or (B) drop gnocchi into the pot of boiling water. Cook for 3-5 mins. or until it risen to the top. Drain.
- In a wok or sauce pan, melt in butter. Cook onions for 2 minutes. Add in water, Chungwoo Tteokbokki powder, and gochujang. Let it simmer for a minute until well mixed. Add in your gnocchi. Cook until slightly thickened or combined, around 2 mins.
- In an oven safe, pour in the warm tteok-gnocchi and sprinkle the mozzarella cheese. Let it sit for a minute to melt it or you can put in an oven at 180°C/350°F for 5 mins. or until the cheese melts. Sprinkle some spring onion or leeks. Serve immediately to make a nice, gooey cheese pull.
*If US Dehydrated potatoes is not available, you can use 1.8k freshed potatoes and make it into mashed potato with 1/2 cup butter.
US Dehydrated Potatoes is available click here.
You can contact @DeliMarketPH 09175820528 for Chungwoo products.
