Tom yum tteokbokki

Dan Hong shares a Thai twist on this Korean street food classic.

• serves

  4

• prep

  5 minutes

• cook

  15 minutes

• difficulty

  Easy

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Ingredients

• 500 g tteok (rice cakes) for tteokbokki
• 3 cups anchovy broth (or dashi) 
• 200 g tom yum paste
• 250 g cherry tomatoes, halved
• 2 long red chillies, sliced 
• 150 g oyster mushrooms 
• 16 large prawns 
• 1 tsp fish sauce, or to taste 
• 3 stems Thai basil, leaves picked 
• 3 stems coriander, leaves picked
• 1 lime, juiced

Soaking time: 10 mins

Instructions

1. Soak tteok in a large bowl of cold water for 10 minutes.
2. Add the broth, tom yum paste, cherry tomatoes, red chillies, oyster mushrooms and tteokbokki to a large fry pan. Turn the heat on medium-high. Cook at a rapid boil for 8-10 minutes, or until the rice cakes have softened.
3. In the last 2 minutes of cooking add the prawns. Taste the sauce and add fish sauce to taste. Turn the heat off and stir through the Thai basil and coriander. Add the lime juice just before serving.

 

Recreate global street food favourites with chef Dan Hong in The Streets with Dan Hong on SBS Food.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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