Pet‑Safe Tteokbokki | 狗狗の韓式炒年糕（無辣純手工食譜）
This is my first reimagined signature dish from around the world, lovingly prepared for my fluffy friend, Mr. Potato Head! My vision is to bring dishes from different cultures to the “table” for our furry friends, using ingredients that are both safe and beneficial for them. I can’t wait to have you join me on this journey!呢一道菜式係我首次為薯頭重新演繹嘅世界招牌料理。我嘅理念係用對毛孩安全又有益嘅食材，將來自世界各地嘅美食帶上佢哋嘅「餐桌」。期待你一齊加入我呢段旅程！🐾 Follow for more homemade pet food contentInstagram: @ThePoodlePantry
Ingredients
Method
Tteokbokki Sauce
- Remove skin from carrot, chop into small pieces
- Remove top, bottom and seeds from red bell pepper, chop into small pieces
- Chop pumpkin into chunks, remove seeds
- Boil the carrot, pumpkin and red bell pepper for 20 minutes
- Cut a small portion of the beetroot, place in on a plate and steam for 30 minutes or until softened
- Strain the carrot, red bell pepper and pumpkin
- Remove skin from the pumpkin and beetroot
- Add the pumpkin, carrot, red bell pepper and beetroot to blender, along with the beef broth and water. Blend until smooth & set aside
Rice Cake
- Steam the Cod for 20mins or until fully cooked. Make sure no bones and skin removed.
- Blend cod into smooth paste. Add egg white and blend again.
- Add the potato starch and rice flour, blend until ingredients mixed.
- Move the mixture to a chopping board/table, knead and gradually add water until you get a soft & pliable dough (not sticky). If too sticky, gradually add more rice flour to dough.
- Roll into small logs/bite-sized pieces suitable for your dog, use slightly wet fingers to help smooth out the edges.
- Steam for 20 minutes until firm & slightly translucent, let cool
Assemble
- Heat sauce pan, add the rice cake & sauce, stir and mix for ~20 seconds. Place in bowl.
- Wipe the sides of the bowl for a cleaner look
- Garnish with rosemary, white sesame and lotus root chip.
- Let cool, do not feed until below 39°C to avoid burnt tongue.
- Bon appetit!