Za’atar Tteokbokki

Story

This dish is a riff on an incredible dish by Edy's chef James Park. There are actually two shapes of Tteok. The original uses the cylinder shape but we decided to use the flat chip shaped Tteok. This shape can easily be repurposed as a canapé because the flat scooped shape can hold a drop of sauce.

Edy's Original Recipe

Ingredients

Red pepper coulis

Tteokbokki

Equipment

Preparation

Make the red pepper coulis

Step 1:

If you have a gas stove, roast the red pepper over an open gas stove until blackened on all sides. If you don't have a gas stove you can broil the pepper.

Step 2:

Put the pepper in an airtight container for 10 minutes to cool. Once it's cool enough to handle, use a paper towel to peel off the skin. Then core and seed the pepper.

Step 3:

Blend the pepper.

Make the tteokbokki

Step 1:

Make the za’atar paste by combining the za’atar and 2 tablespoons of olive oil in a small bowl. Set aside.

Step 2:

Add 1 tablespoon of olive oil to a non-stick pan over high heat. Add the rice cakes to the pan, being careful not to crowd them — rice cakes stick together easily, so you may need to work in batches. Lightly pan-fry the rice cakes for 5-7 minutes until they’re golden-brown and crispy all over.

Step 3: Turn off the heat.

If you’ve worked in batches, return all of the rice cakes to the pan and add the za’atar paste to them. Mix everything well until all the rice cakes are fully coated with za’atar paste.

Step 4:

Serve immediately with a side of spicy tomato jam and extra sprinkles of za’atar seasoning.