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.

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.

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