Posted by Tammy

Ottogi Curry is a Korean-Indian fusion recipe developed by Korean food company Ottogi in the late 1960’s. Traditionally cooked up with carrots, onions, potato and juicy chunks of beef, it would not grace the tables of the average Indian home because of the Indian taboo against eating beef.

Koreans have put their own unique spin on curry and they consume lots of it. So today, I’m making a Korean Curry Tteokbokki featuring Ottogi’s hot curry paste mix.

In this version, I’m leaving the potato out since we’re already adding a starch in the form of the Garae tteok noodles.

Here’s my improvised recipe based on the recipe usually posted on the back of the Ottogi curry spice packet.

• 1 package of Ottogi curry
• 5.5 oz beef or pork (to complement the long tteokbokki, I bought the cut for fajitas)
• 3/4 cup of Garae tteok (presoaked in hot water)
• 1 cup onion, sliced thin
• 1/2 cup carrot, sliced thin
• 2 tsp grape seed oil
• 3 1/2 cups water

Cut the beef,onion, and carrot into slices, then saute lightly in grape seed oil. Add 3 cups of water to the vegetables and bring back to boil. Mix curry powder with 1/2 cup of water until it’s a moist paste and then add the curry paste to the rest of the mixture and continue simmer until the beef is nearly cooked. Add the Garae tteok and cook for an additional 5-10 minutes until the Garae tteok are ready.