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!