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Posted by on Feb 6, 2010 in Korean Food, Recipes | 2 comments

The fourth day of tteok: Korma curry tteokbokki

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.

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  1. I had no idea there was a Korean new year. Is it as celebrated in Korea as the Chinese New Year, or even the new year that happens on December 31st to January 1st?

  2. Koreans celebrate both the solar new year on Jan 1 and the Chinese Lunar New Year.

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