/ Toppo with Cheese Gitakkanjeong

2


1250g
100g
1cm1/2

1



(A)
1
1
1
1
1/2

(B)
4
3
1
1






1.

2.(A) 10

3.(2) 170

4.(1)

5.(B)(3)(4)

6.



Toppo with Cheese Gitakkanjeong

Servings:2

INGREDIENTS
1 Chicken thigh (around 250g)
100g Tteok (Korean rice cakes)
1/2 Onion

1 Beaten egg
Potato starch
Frying oil

(A)
1 tablespoon Soy sauce
1 tablespoon Mirin
1 tablespoon Sake
1 teaspoon Sesame oil
1/2 teaspoon Grated garlic

(B)
4 tbsp Ketchup
3 tablespoons Sugar
1 tablespoon Gochujang
1 tablespoon Sake

Mozzarella cheese (shredded)
White sesame seeds

PREPARATION
1. Soak the tteok in water to keep it soft.

2. Cut chicken thighs into bite-sized pieces, put them in a bag, add (A), knead well, and put them in the refrigerator for about 10 minutes to marinate.

3. Put (2) and beaten egg in a bowl, mix well, sprinkle with potato starch, and fry in oil heated to 170 until golden brown.

4. Boil water in a small pot and boil (1) to the desired hardness. Add onions and cook quickly, once cooked drain the water.

5. Put (B) in a frying pan and heat it over medium heat. When it starts boiling add (3) and (4) and cook while mixing.

6. Add mozzarella cheese and mix thoroughly. When the cheese melts, sprinkle the white sesame seeds and you're done!

7. Enjoy!

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