componentL1 · basicHistory unverifiedscratch: kitchen
Tteokbokki sauce
tteokbokki-sauce · sauce · Korean
About
Gochujang, soy, and stock reduced to a glossy sauce for Korean rice cakes.
History Unverified
History left blank until a sourced sketch is reviewed.
Sources
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Skill ladder
- L1 Tteokbokki sauce · this page
- L2 Classic Tteokbokki sauce
- L3 Advanced Tteokbokki sauce
Uses
- Gochujang 40 g
- Soy sauce 20 g
- Sugar 15 g
- Simple chicken stock 200 g
- Minced garlic 8 g
- Toasted sesame oil 5 g
Preparations used
Used in
- Dakgalbi dish
- Advanced Dakgalbi dish
- Classic Dakgalbi dish
- Tteokbokki dish
- Advanced Tteokbokki sauce plate dish
Similar in this layer
- Advanced Tteokbokki sauce 0.94
- Classic Tteokbokki sauce 0.94
- Home velouté 0.62
- Classic French velouté 0.59
- Hot and sour broth 0.58
- Mounted velouté 0.57
- Expert glossed velouté 0.56
- Rice congee 0.56
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 125.0 g Waterpath tteokbokki-sauce → chicken-stock-basic → water
- 62.5 g Chicken bonespath tteokbokki-sauce → chicken-stock-basic → chicken-bones
- 40.0 g Gochujangpath tteokbokki-sauce → gochujang
- 20.0 g Soy saucepath tteokbokki-sauce → soy-sauce
- 15.0 g Sugarpath tteokbokki-sauce → sugar
- 8.0 g Garlicpath tteokbokki-sauce → minced-garlic → garlic
- 6.2 g Yellow onionpath tteokbokki-sauce → chicken-stock-basic → mirepoix → diced-onion → yellow-onion
- 5.0 g Toasted sesame oilpath tteokbokki-sauce → sesame-oil
- 3.1 g Carrotpath tteokbokki-sauce → chicken-stock-basic → mirepoix → diced-carrot → carrot
- 3.1 g Celerypath tteokbokki-sauce → chicken-stock-basic → mirepoix → diced-celery → celery