HACCP Cuisine - Golden Go-Tteok Gratin
On days when it gets colder, you should eat roasted sweet potatoes and tteokbokki! Then, why don't we make a dish that combines the two? That's how I made this dish :-) It's not just regular tteokbokki mixed with sweet potatoes. I made a whole new gratin The savory taste of the sauce based on bronze roux will melt the cold body gently and sweetly!!
2 serving
Within 60 minutes
차뉼이
Ingredients
  • sweet potato
    1ea
  • Rice cake soup
    1handful
  • Cooking oil
    1/2pot
  • Garlic
    4piece
  • Bacon
    60g
  • mozzarella cheese
    1handful
  • Cheddar cheese
    1piece
  • Butter
    4TS
  • Flour
    4TS
  • Milk
    2.5paper cup
  • Whipping cream
    2/3paper cup
  • Salt
    5g
  • Sugar
    15g
Cooking Steps
STEP 1/23
It's a dish using milk/cheese/whipping cream/noodle rice cake with a hat-up mark!
STEP 2/23
Wash the sweet potatoes clean and peel them
STEP 3/23
Cut it into bite-sized pieces
STEP 4/23
Place the sliced sweet potatoes in an oven pan and bake them in a preheated oven for 4 minutes
STEP 5/23
It's a roasted sweet potato stick! Cool it down until you can touch it with your hands
STEP 6/23
Prepare a handful of noodle rice cakes. (Based on 10 pieces)
STEP 7/23
Put water in a pan and when it boils, parboil the rice cake for a minute, cool it down with cold water, and drain
STEP 8/23
Tie 5 sticks of sweet potato with drained noodle rice cake and stick them on a skewer
STEP 9/23
Add half of the oil in the frying pan and heat to about 140 degrees Celsius
STEP 10/23
When the oil is heated, fry 8 for 2 minutes
STEP 11/23
Place the fried rice cake on a dish covered with kitchen towel to remove the fat and cool well
STEP 12/23
While removing the fat from the go-tteok, slice the topping ingredients, bacon and garlic, and fry them in 170 degrees for 30 seconds!
When it's all fried, put it through a sieve and drain the oil
STEP 13/23
Remove the cooled skewers from the rice cake! Please prepare the sauce after you sauce
STEP 14/23
Dissolve 4 tablespoons of butter in a lightly heated pan, and when the butter is completely melted, remove 4 tablespoons of flour
(I set the difficulty level to intermediate level because I have to make a "Lu")
STEP 15/23
Stir-fry the flour over medium heat with a wooden spatula, and when the flour is mixed with butter, stir-fry gently over low heat
STEP 16/23
Stir-fry slowly over low heat to make golden bronze roux
(Bronze Lu is a slightly yellowish golden brown and has a much more savory scent than White Lu.)
STEP 17/23
When the bronze roux is complete, add 3 cups of milk and whipped cream in a 4:1 ratio (about 12oz) paper cup, stir with a whisk, and simmer over medium heat
STEP 18/23
When the lu is completely melted, add 5g of salt and 15g of sugar to complete the sauce
STEP 19/23
Add 13 pieces of hotteok to sauce and simmer over low heat for 30 seconds
STEP 20/23
You have to mix it on low heat to make it taste better!
STEP 21/23
Place on oven plate, top with mozzarella cheese, cheddar cheese, topping ingredients from 12
STEP 22/23
Bake in a 230 degree oven for 2 minutes
STEP 23/23
The golden gatteok gratin is complete!!
It's important to tie the sweet potato sticks with rice cakes and fry them, but making bronze roux is the key point of this dish! If you have any questions, please ask me in the comments or Instagram :-) This recipe is based on 10 pieces of gotteok! https://www.instagram.com/p/CVNxhLWvAcv/?utm_medium=copy_link
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