Ingredients for Rose Tteokbokki:
- 1 pack of tteokbokki rice cake
- 1 small pack of vienna sausage (12 pieces)
- 1 green onion
- 1/2 onion
- 1 long korean spicy green chili/pepper
- 1 tbsp of minced garlic
- 1 tbsp of curry powder
- 2 tbsp of gochujang
- 4 tbsp of gochugaru
- 1.5 cups of tomato sauce
- 2 cups of milk
- 2 tsp of tomato paste
- 2 tbsp of ketchup
Directions for Rose Tteokbokki:
- First place the rice cakes in a bowl of cold water.
- Slice the onion, green onion and spicy green chili.
- Make slits in the vienna sausage.
- Mix together the sauce ingredients.
- First fry the onion, green onion and chili in oil. (Prepare a large pan)
- Once the onion is almost cooked through, add in the vienna sausage
- Once cooked through, add in the prepared sauce. Let the sauce and ingredients come together.
- Drain the rice cake of water and add it in.
- Once the rice cakes are cooked, ready to enjoy!
Ingredients for Korean Style Donkatsu:
- 1 lb of pork chop
- 1 cup of korean frying powder
- 1 cup of panko bread crumbs
- 4 beaten eggs
- 1 cup of shredded mozzerella cheese
Directions for Korean Style Donkatsu and cheese donkatsu:
- I would have the meat somewhat frozen to make it easier to cut. (Place in freezer for about 30minutes)
- Thinly slice the pork chop into 0.5incch thick pieces. (Not into strips but keeping it in a whole piece but making the chop pieces thinner)
- Pound the meat with the meat hammer (i personally do not own one so used my potato masher which works perfectly fine)
- First dredge the piece in the frying powder.
- Add a bit of cheese, roll it and dredge in egg.
- Then into breadcrumbs. (When I rolled mine, it stayed in place as a roll, if this does not work for you place some toothpicks and take them out after frying before serving. )
- Do this for half and for the other half just do the frying powder, egg and then breadcrumbs without cheese.
- Prepare a deep pan, fill with oil. Let the oil heat up.
- I know when it is ready to fry by putting a pinch of breadcrumbs into the oil and it sizzles and bubbles.
- Add in the meat let it brown on all sides.
- Let the excess oil drain on a parchment paper.
- Then we will fry it once more to make it crispy!
- Once browned and crisp it is done.
This was featured in our recent mukbang episode on our youtube channel! Please come visit, watch, like and subscribe. Feel free to leave comments for suggestions on what food we should do next!
Link to video: https://youtu.be/tvAGtCv5kVw