"Tteok, cylindrical or oval Korean rice cakes, are simple to prepare in this dish that's playful, filling and kid-friendly. The New York Times Cooking columnist Yewande Komolafe shares her recipe with us."
"The rice cakes are enrobed in a sweet and salty tomato sauce made with ketchup. The ketchup sauce starts out a little watery, but over time, while it's cooking, it becomes a glossy, slightly sticky glaze that coats everything."
Tteok are cylindrical or oval Korean rice cakes prepared simply in a playful, filling, kid-friendly dish. The rice cakes are combined with sausage and greens for savory richness and bright freshness. A sweet-and-salty tomato sauce made with ketchup envelops the tteok and ingredients. The ketchup sauce begins slightly watery and reduces while cooking into a glossy, slightly sticky glaze that coats every component. The glaze balances sweetness and saltiness and accentuates the chewy texture of the rice cakes. The overall preparation is straightforward and suitable for children and family meals.
Read at www.nytimes.com
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