The fourth day of tteok: Korma curry tteokbokki
The fourth day of my 12-day tteokbokki recipe countdown to the Korean New Year continues our culinary journey in India. Today’s inspiration is Korma Curry, which is a staple of North Indian Mughlai cuisine. The recipe for Korma curry goes back to the 16th century, when Persia’s Mughal Empire controlled much of India.
This recipe packs some decent heat, but Korma curry also has a lot of flavor. The basic recipe comes from Sukhi’s, which is a San Francisco Bay area company that produces a popular line of Indian curry pastes and sauces.
1 pound garae tteok noodles
1 packet Sukhi’s Korma Curry Sauce
1/4 cup whipping cream
3/4 cup water
Soak the garae tteok (가래떡), which are the fat cylindrical rice noodles traditionally used in tteokbokki, in hot water for 10 minutes beforehand.
In saucepan, add garae tteok, Sukhi’s Korma Curry Sauce and water. Mix ingredients together well, and simmer on medium high heat. When the tteok is cooked, stir in cream. Bring to boil. Serve hot.