Ingredients with Measurements:
- 1 pound of cylinder-shaped rice cakes
- 1/2 pound of fish cakes, sliced
- 1/2 pound of cabbage, sliced
- 1/2 pound of carrots, sliced
- 1/2 pound of onion, sliced
- 4 cloves of garlic, minced
- 3 tablespoons of gochujang (Korean chili paste)
- 2 tablespoons of soy sauce
- 2 tablespoons of sugar
- 1 tablespoon of sesame oil
- 1 tablespoon of vegetable oil
- 2 cups of water
- 1/4 cup of scallions, chopped
- 1/4 cup of roasted sesame seeds
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Soak the rice cakes in cold water for 30 minutes to soften them.
2. In a small bowl, mix together the gochujang, soy sauce, sugar, and sesame oil to make the sauce.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat.
4. Add the garlic and stir-fry for 30 seconds until fragrant.
5. Add the onion, cabbage, and carrots and stir-fry for 3-4 minutes until the vegetables are slightly softened.
6. Add the fish cakes and stir-fry for another 2-3 minutes.
7. Drain the rice cakes and add them to the skillet along with the sauce and water.
8. Stir everything together and bring to a boil.
9. Reduce the heat to medium-low and simmer for 10-15 minutes until the rice cakes are fully cooked and the sauce has thickened.
10. Garnish with scallions and sesame seeds before serving.
Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes
5. Temperature:
Medium-high heat for stir-frying, medium-low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 8g
Carbohydrates: 60g
Protein: 12g
Sodium: 800mg
Sugar: 10g
Substitutions for ingredients:
- You can use any type of vegetables you like, such as bell peppers, mushrooms, or zucchini.
- If you don't have fish cakes, you can substitute with shrimp or tofu.
- If you don't have gochujang, you can use sriracha or another spicy sauce.
Variations:
- You can add sliced beef, chicken, or pork for a meatier version.
- You can add hard-boiled eggs for extra protein.
- You can add cheese for a fusion twist.
Tips and tricks:
- Make sure to soak the rice cakes in cold water to soften them before cooking.
- Don't overcook the vegetables, they should still have some crunch.
- Adjust the amount of gochujang to your desired level of spiciness.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl or platter for a family-style meal.
- Garnish with extra scallions and sesame seeds for color and texture.
Garnishes:
- Chopped scallions
- Roasted sesame seeds
- Thinly sliced red chili peppers
Pairings:
- Korean fried chicken
- Kimchi fried rice
- Steamed white rice
Suggested side dishes:
- Korean-style spinach salad
- Pickled radish
- Korean-style potato salad
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the rice cakes are still hard after simmering, add more water and continue cooking until fully cooked.
Food safety advice:
- Make sure to cook the rice cakes and fish cakes fully to avoid any foodborne illnesses.
Food history:
- Tteokbokki is a popular Korean street food made with rice cakes and a spicy sauce.
Flavor profiles:
- Spicy, savory, slightly sweet, nutty
Serving suggestions:
- Serve hot as a main dish or snack.
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Region: Korean