The creamy rice cake dish is wildly popular in Korea.
For Valentine ’s Day , some masses expectboxes of chocolates , sip of champagne , or enormous fragrancy of roses . But we ’re enthusiastic about rose tteokbokki , a riff on theKoreanstreet food that ’s creamier than the original yet still fabulously chewy and subtly spicy .
The founders ofTokki — Alex Park , Yohan Park , Patrick Liu , John Kim — are also fans of the dishful , enough so to include it on the menu at their Los Angeles - based restaurant . Tokki is an formula of the four father ’ Asian - American identities , translated into an eclectic Korean - inspired lacrimation hole . Everything from the interior decoration , flatware , and menu was well examined before their grand opening in October 2021 .
“ All of us have had the similar experiences of grow up in America with that dual Asiatic - American identity , ” Liu explains . “ It ’s a shared experience where you ’re not quite Asian but you ’re also not quite American . ” Liu views this as a strength when it comes to food for thought , quarter aspiration from Chicago ’s Chinatown where he grew up , as well as the Koreatowns in both New York and Los Angeles .
Photo courtesy of Tokki
The swallow are just as inventive : There ’s a excerption of natural wines , sake and soju , and cocktail using infuse purport that feature the delicate flavors ofKoreanpear , lychee , and pomegranate .
Liu and his partners collaborated with chef gay Jang to dream up the carte , tossing out flavour inspiration from childhood or dishes experience during travel . “ It felt like a startup service department where you ’re literally just in one room and you have both an Excel spreadsheet , a whiteboard and , and tons of tabs clear of pictures and place and things , ” Liu laugh . From there , the founder and Jang narrow down the menu and settled on tapas - style dish that are shareable , unique , and flavorful enough to wreak in tandem with thedrinksmenu .
The menu is playful and engaging , toeing the line between fine dining and imbibe food . “ We usetraditional Korean foodas a base , but with a braid , ” Liu says . This admit kimchi fried Elmer Reizenstein heightened with truffle - kissedbulgogi , a coloured uni goner jewel with fume trout roe , and of course the rosé — not just rose — tteokbokki , which features a dash of wine-colored in the sauce .
“ Our Rosé Tteokbokki has elements of Italian elan in it , ” Liu says . “ It ’s more like a pink sauce than anything , but still a short scrap risque . ” Rose tteokbokki in Korea is just the regular , sticky - sweet tteokbokki tossed with ointment . The version at Tokki is a moment more nuanced , with oyster sauce , bacon , and even a combination of goatcheeseand manchego to tie the whole dish together . It ’s attentive without being ostentatious — at the remainder of the day , tteokbokki is still a street food , and a arrant pairing for boozing .
“ It ’s very noticeably Korean , but with added element to make it a little fleck more complex , a bit different , ” Liu grin . “ I call up we reach the goldmine on sapidity . ”
Rosé TteokBokki
( 7 - 8 Servings )
Ingredients :
Anchovy stock certificate
Photo courtesy of Tokki
Chili Sauce
Rosé Sauce
Tteok + Garnish
Directions :
Make the anchovy stock1 . hook 1 Korean kelp ( dashima ) for 30 minutes to an hour.2 . In a pot of water , boil dashima , dried anchovy , Allium cepa trimmings and 1 scallion on average - down in the mouth warmth for 10 minutes.3 . After 10 transactions , remove the kelp with tongs , and boil the remaining ingredient for 10 more minutes.4 . Strain the liquid through a cheesecloth / strainer for your anchovy livestock .
Make the rosé sauce1 . Render out the fatty tissue from the bacon.2 . Add the onions and Allium sativum and Captain Cook until onion are tender.3 . Add the wine on mellow warmth and Captain Cook until one-half of the wine is reduced.4 . Add the rose base ( chili pepper sauce ) , dashi , cream , Milk River , ketchup , particular soy , and clavus syrup.5 . Allow the sauce to get strong ( the liquid are cold so the sauce is n’t as hot ) . Blend the cheese with the sauce in a blender ( the sauce being warm also allow the cheese to melt too in the liquidiser ) .
Put it all together1 . Saute some mushrooms ( enoki for us).2 . Add the rosé sauce.3 . Separately , cryptical electrocute the teok for 30 moment at 365 ° F.4 . When the sauce starts to get red-hot , add the teok and plate.5 . Garnish with some touches of dim pepper , shredded perilla leave , and cheese on top . Gooseberries are optional .
