TTEOKBOKKI - SPICY STIR-FRIED RICE CAKES
Steps:
- Soak the rice cakes for about 20 minutes (can be longer for refrigerated rice cakes).
- Cut the fish cake, cabbage, and scallions into about 2-inch long pieces.
- To a large pan, add the dried anchovies, dried kelp, and onion along with 5 cups of water. Bring it to a boil over medium high heat, and continue to boil for 10 minutes. Reduce it close to medium if your heat is very high. Remove the anchovies, dasima and onion from the broth.
- Add the sauce ingredients to the pan, stirring to dissolve the red chili pepper paste (gochujang).
- Add the rice cakes. Boil until the rice cakes become very soft and the sauce is thickened, about 8 - 10 minutes. This can take longer, depending on your rice cakes. Stir frequently so the rice cakes don't stick to the bottom of the pan.
- Drop the vegetables, garlic, and fish cakes in. Continue to boil, stirring occasionally, for an additional 4 - 6 minutes. Depending on rice cakes, you may need more time to reach a desired level of softness. Add more broth or water as necessary. Drop in the scallions and boiled eggs with 2 to 3 minutes remaining. Taste the sauce, and adjust the seasoning if needed. Serve hot.
RICE CAKE IN SOY SAUCE (KAN JANG DDEOK BOK EE)
"Ddeok" is a general term for Korean rice cake. There are many kinds of ddeok in Korea. They can be used as a dessert or in a savory dish. The plain tubular shape ddeok is called "ga rae ddeok", and they cut into ovals to cook "ddeok gook" which is the traditional soup for New Years. Or you can use tiny snowman shape "jo raeng ee ddoek". For "ddoek bok ee", we use narrower tube-shaped rice cake, cut into about 2-inch long pieces. In this dish, I prefer ovals because they cook very quickly, but the tube shape is fine also. I got this recipe from the Korean Kitchen web site. It's a good dish for those who would like to try something Korean, but are afraid of the heat. The preparation time includes soaking the rice cake for 1 hour.
Provided by J. Ko
Categories Korean
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Soak rice cake (ddeok) in water for one hour. Drain.
- While the rice cake is soaking, prepare the vegetables, fish cake and seasonings.
- Put a wok on high heat. Add sesame oil and beef. Stir-fry for one minute.
- Add the 3 cups of water and bring to a boil. Season with soy sauce, sugar and garlic. Add rice cake (ddeok) and let boil again.
- Add the cabbage, onion and carrot. Reduce heat and cook until the rice cake gets tender.
- Add the fish cake, green onions, salt and pepper to taste.
- Cook for another minute until heated through.
Nutrition Facts : Calories 259.4, Fat 22.4, SaturatedFat 8.7, Cholesterol 28.1, Sodium 1313.7, Carbohydrate 10.4, Fiber 0.8, Sugar 7.5, Protein 4.7
KOREAN RICE CAKE IN A SPICY SAUCE (DDEOK BOK EE)
This dish is one of the most popular snacks among Korean teens, especially girls. It is hot!!! Might be too spicy for those who are not familiar with Korean food, but it's really good. (You can make a milder version by cutting back on the red pepper paste and red pepper powder.) Once you taste it, you will always go back! Sometimes I use thin rice cakes, they cook faster and also absorb flavor faster. I got this recipe from the Korean Kitchen web site. Our Korean homestay student says this is as good as her mother's.
Provided by J. Ko
Categories Korean
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Put rice cake in a pot. Add water to cover, bring to a slow boil and cook until soft.
- Add red pepper paste, red pepper powder, garlic, sugar, soy sauce, and pepper. Bring to a boil. Reduce heat and simmer until the sauce thickens a bit.
- Add onion, cabbage, carrots and cook for 2-3 minutes.
- Add fish cake and simmer for another 1-2 minutes.
- Finish with green onion and sesame seeds. Serve hot.
Nutrition Facts : Calories 40.9, Fat 1.2, SaturatedFat 0.2, Sodium 90, Carbohydrate 7.2, Fiber 1.2, Sugar 3.8, Protein 1.2
SPICY KOREAN RICE CAKES (TTEOKBOKKI)
This popular street-food dish, called tteokbokki, is a garlicky, richly spiced dish of rice cakes bathed in red chile paste. Tteokbokki (pronounced duck-bo-key) got its own festival, spinning off from the larger annual Seoul festival of rice cakes, or tteok.
Provided by Julia Moskin
Categories dinner, quick, one pot, main course
Time 20m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Soak tteok in cold water to cover while preparing the other ingredients, about 10 minutes. Drain on paper towels.
- Combine beef with soy sauce, 1 teaspoon sesame oil and garlic.
- Heat a wok or skillet over high heat until very hot. Add beef mixture and stir-fry just until lightly browned, 1 minute. Add onion, scallions, and cabbage, if using, and stir-fry until crisp-tender, 2 to 3 minutes.
- Add gochujang and mix. Add about 1/3 cup water, remaining teaspoon sesame oil, sugar and tteok. Mix and let simmer until sauce is thick and tteok is soft, adding water a little at a time as needed. Adjust seasonings with sugar and gochujang.
- Mix in scallions and serve hot, sprinkled with sesame seeds.
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