Butter Teriyaki Tteokbokki
Description This is tteokbokki by way of Japanese teriyaki — the chilli paste is gone entirely, replaced by the sweet-savoury trio of soy, mirin, and a little sugar, finished with butter for richness and sesame for fragrance. The rice cakes are pan-fried golden first, then lacquered in the glaze as it reduces in the pan. The result is mild enough for anyone who finds gochujang a stretch, but has enough going on that it doesn’t feel like a compromise. It also comes together in about twelve minutes, which is genuinely useful on a weeknight. ...