Fusion Malatang with Rosé Tteokbokki, Steak, and Gold Dusted Bun Hat

A luxurious twist on the traditional spicy Malatang soup featuring tender steak slices, creamy rosé tteokbokki, and a crispy bun hat dusted with edible gold powder for an elegant finish.

Medium 35 min 650 cal
Steps

1. Prepare the Malatang broth by heating it in a pot until simmering. 2. Add mixed vegetables and rice cakes to the broth; cook until vegetables are tender and rice cakes are soft. 3. In a separate pan, heat vegetable oil and sauté minced garlic until fragrant. 4. Add steak slices, season with salt and pepper, and sear until medium rare. 5. Stir rosé sauce into the Malatang broth mixture and cook for another 2 minutes on low heat. 6. Pour the Malatang and rosé tteokbokki mixture into a serving bowl. 7. Arrange the seared steak slices on top. 8. Place the crispy bun hat on the side or partially on top of the soup. 9. Lightly dust the bun hat with edible gold powder. 10. Garnish with chopped scallions and serve immediately.

Ingredients

100g thinly sliced beef steak 100g rice cakes (tteokbokki) 1 cup mixed Malatang vegetables (bok choy, mushrooms, lotus root) 200ml spicy Malatang broth 50ml rosé sauce (cream and tomato base) 1 small crispy bun hat (fried dough or bread round) A pinch of edible gold powder 1 tsp vegetable oil 1 garlic clove, minced Salt and pepper to taste Chopped scallions for garnish

You May Also Like
Herbed Garlic Roasted Potatoes
Lemon Herb Chicken Skillet
Vietnamese Caramelized Pork (Thịt Kho)
Creamy Vanilla Tiramisu without Coffee and Raw Eggs
Nasi Goreng Spesial Rumahan
Fresh Cucumber and Tomato Salad
Nasi Goreng Spesial Rumahan (Fried Rice Challenge)
Classic Vanilla Mug Cake
Khoya Chocolate Dry Fruit Barfi
Steamed Red Bean and Lotus Seed Cake
Steamed Lotus Seed and Red Bean Sweet Soup
Spicy Gochujang Beef and Salmon Fusili Stir-Fry
Turkey and Cheese Potato Frittata
Garlic Butter Herb Chicken Breast
Spicy Pineapple Chicken Stir-Fry