Project Tteok Ep. 4 - Tomato Mala Milk Hotpot
Ingredients (1 serving):
1 serving rice cake
1 cup soymilk
1/2 cup water
3 tbsp tomato puree/sauce
1 tbsp laoganma
1 tbsp plum syrup/sugar
1 tbsp minced garlic
Others: fried shallot, instant noodle, enoki mushroom, beancurd skin roll, coriander, sesame seeds
In a pot over low–medium heat, add soymilk, water, tomato purée, laoganma, plum syrup, and minced garlic. Mix well and bring to a gentle boil. Add the rice cake, instant noodle, and enoki mushrooms. Cover and simmer for ~6-8 minutes, or until the rice cake is soft and the noodles are cooked. Finish with beancurd skin roll, coriander, and sesame seeds.
Feel free to adjust the seasoning to your taste.
Tag @bakeyvakey if you try it, I need to see it!
Project Tteok Ep. 5 drops on 16.12.25
If you’re like me and often crave something warm, spicy, and satisfying, the Tomato Mala Milk Hotpot is a fantastic choice. One of the best parts of this dish is how the rice cakes become wonderfully chewy and absorb the rich flavors of the broth. I found that using laoganma, a spicy chili sauce, really adds a delicious depth that complements the tomato base. In addition to the main ingredients, adding enoki mushrooms and beancurd skin rolls gives a nice variety of textures. Fresh coriander and toasted sesame seeds sprinkled on top brighten the dish and add a nice finishing touch. When cooking, keep the heat low to medium to let the flavors meld without burning the sauce. Simmering for about 6-8 minutes ensures the rice cakes soften just right while the instant noodles cook perfectly. Adjust seasoning to your liking—if you prefer it less spicy, cut back on laoganma or add a bit more plum syrup for sweetness. This recipe is vegan-friendly and great for anyone wanting a hearty meal that’s easy to prepare. Don't forget to tag @bakeyvakey if you try it! Cooking this mala milk hotpot brought me an unexpected comfort—there’s something special about the blend of spicy, creamy, and umami flavors that feels like a warm hug in a bowl.