First Time Making Homemade Oat Tteokbokki

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_{Outside dishes always make me love it, never tried it but curiosity makes me want to experiment with flavors that suit my tongue.}

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This time inspired by Korean films that I have watched, there are so many types of snacks that make me so curious. One of them is a spicy food often known as rice cake or more precisely topoki. This dish does look very new color with the spectacular Korean-style sauce. Then what if I make a local version of topoki with makeshift ingredients at home.

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Tteokbokki Oat

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Tteokbokki oatmeal is a processed tteokbokki made from whole oat flour that I manually blend at home. This dish is simple but has a very delicious flavor of course with the sauce of my choice. The sauce is a combination of chili sauce and tomato sauce, to which I add fine onions. Cooked in a pot then combined with boiled oat tteokbokki. The method is very easy but the taste really spoils my tongue.

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Here are the easy steps to prepare vegan-based oat tteokbokki!.

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Ingredients Used

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100 grams whole oats
1 tablespoon tapioca flour
¼ teaspoon salt
2 cloves of garlic
1 clove shallot
1 tablespoon tomato sauce
2 tablespoons chili sauce
¼ teaspoon Mushroom broth (optional)

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Steps to Make

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Step 1

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Blend whole oats until smooth, here I want texture so I chop the oats not too fine.

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Step 2

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Mix cornstarch with oat flour, then add salt.

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Step 3

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Then add little by little water approximately 150 ml of water, while stirring, well stir until the dough is easy to shape.

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Step 4

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If it can be shaped into a small elongated shape like a rope.

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Step 5

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Then cut the size of 3 cm or adjust to your taste. Do it until it's done.

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Step 6

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Then boil with boiling water let it until the tteokbokki rises to the top then remove then drain and set aside first.

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Step 7

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Chopper coarsely garlic and shallots and then saute with 1 tablespoon of cooking oil.

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Step 8

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Then add water about 100 mlm, then add chili sauce and tomato sauce.

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Step 9

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Stir until evenly seasoned with salt, and also mushroom broth then cook until cooked.

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Step 10

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Finally add the topoki let everything blend with the sauce and try not to let the topoki stick.

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Result

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Serve the oat tteokbokki in a serving dish, now this dish is very good to eat while warm after cooking. Especially enjoyed during winter, it's guaranteed to add a great flavor. Now this recipe is for 1 serving of tteokbokki, and I was able to finish it in no time because it was so delicious.

The sauce goes perfectly with the tteokbokki, most importantly the tteokbokki is not tough, the flavor is just right, so when combined with the sauce everything tastes delicious. Usually, this dish is served with gochujang sauce, but since I didn't have any I went with a sauce that was available and vegan. I was very happy that the combination of spicy, savory and sour flavors was just right, especially since the tteokbokki was soft and chewy and not hard, making it even more perfect.

For the toppings, I added seaweed, fried onions and sesame seeds. If you don't want them, you can add sesame seeds for even better results.

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