Ingredients with Measurements:
- 1 pound of cylinder-shaped rice cakes
- 4 cups of water
- 1 tablespoon of soy sauce
- 1 tablespoon of sugar
- 1 tablespoon of gochujang (Korean chili paste)
- 1 tablespoon of Cheongju (Korean rice wine)
- 1 tablespoon of minced garlic
- 1 tablespoon of sesame oil
- 1 cup of sliced fish cake
- 1 cup of sliced scallions
- 1 cup of sliced carrots
- 1 cup of sliced cabbage
- 2 tablespoons of vegetable oil
Special equipment needed:
- Large pot or wok
- Wooden spoon
Step-by-step instructions:
1. Soak the rice cakes in cold water for 30 minutes.
2. In a large pot or wok, heat the vegetable oil over medium-high heat.
3. Add the minced garlic and stir-fry for 30 seconds.
4. Add the sliced fish cake, scallions, carrots, and cabbage. Stir-fry for 2-3 minutes until the vegetables are slightly softened.
5. Add the water, soy sauce, sugar, gochujang, and Cheongju. Stir well and bring to a boil.
6. Drain the rice cakes and add them to the pot. Stir well to coat the rice cakes with the sauce.
7. Reduce the heat to medium-low and simmer for 10-15 minutes until the rice cakes are tender and the sauce has thickened.
8. Drizzle sesame oil over the top and stir to combine.
9. Serve hot with additional sliced scallions as a garnish.
Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Temperature:
Medium-high heat for stir-frying and medium-low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat: 10g
Carbohydrates: 45g
Protein: 8g
Sodium: 500mg
Substitutions for ingredients:
- Instead of Cheongju, you can use dry sherry or white wine.
- Instead of fish cake, you can use sliced beef, chicken, or tofu.
- Instead of gochujang, you can use sriracha or red pepper flakes.
Variations:
- Add sliced mushrooms or bell peppers for additional flavor and texture.
- Use different types of rice cakes, such as flat or round shapes.
- Make it spicier by adding more gochujang or red pepper flakes.
Tips and tricks:
- Soaking the rice cakes in cold water helps them cook evenly and prevents them from sticking together.
- Stir-fry the vegetables quickly over high heat to retain their crunchiness.
- Adjust the amount of gochujang and sugar to your taste preference.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in a microwave-safe dish or on the stovetop over low heat until heated through.
Presentation ideas:
- Serve the Cheongju-Style Tteokbokki in a large bowl or individual bowls.
- Garnish with additional sliced scallions or sesame seeds.
Garnishes:
- Sliced scallions
- Sesame seeds
Pairings:
- Korean fried chicken
- Kimchi
- Steamed rice
Suggested side dishes:
- Korean-style spinach
- Stir-fried bean sprouts
- Pickled radish
Troubleshooting advice:
- If the sauce is too thick, add more water or chicken broth to thin it out.
- If the rice cakes are too chewy, simmer them for a few more minutes until they are tender.
Food safety advice:
- Make sure to cook the rice cakes thoroughly to prevent any potential foodborne illnesses.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Tteokbokki is a popular Korean street food that originated in the Joseon Dynasty.
- Cheongju is a traditional Korean rice wine that is often used in cooking.
Flavor profiles:
- Spicy, savory, slightly sweet, and nutty from the sesame oil.
Serving suggestions:
- Serve the Cheongju-Style Tteokbokki as a main dish for lunch or dinner.
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Region: Korean