Ingredients with Measurements:
- 1 pound of tteokbokki rice cakes
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of curry powder
- 1 tablespoon of gochujang (Korean red pepper paste)
- 1 tablespoon of soy sauce
- 1 tablespoon of sugar
- 1 tablespoon of vegetable oil
- 2 cups of water
- 1 cup of sliced carrots
- 1 cup of sliced cabbage
- 1 cup of sliced bell peppers
- 1 cup of sliced mushrooms
- Salt and pepper to taste
- Chopped scallions and sesame seeds for garnish
Special equipment needed:
- Large pot or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large pot or wok, heat the vegetable oil over medium-high heat.
2. Add the chopped onion and minced garlic and sauté until fragrant, about 1-2 minutes.
3. Add the curry powder, gochujang, soy sauce, and sugar to the pot and stir to combine.
4. Add the sliced carrots, cabbage, bell peppers, and mushrooms to the pot and stir to coat the vegetables in the curry sauce.
5. Add the water to the pot and bring to a boil.
6. Add the tteokbokki rice cakes to the pot and stir to combine.
7. Reduce the heat to medium and simmer for 10-15 minutes, or until the rice cakes are tender and the vegetables are cooked through.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with chopped scallions and sesame seeds.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Medium-high heat for sautéing
- Medium heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 300
- Fat: 5g
- Carbohydrates: 60g
- Protein: 5g
- Sodium: 500mg
- Fiber: 5g
Substitutions for ingredients:
- Tteokbokki rice cakes can be substituted with udon noodles or ramen noodles.
- Vegetables can be substituted with any preferred vegetables such as zucchini, broccoli, or spinach.
Variations:
- Add cooked chicken or beef for a meatier version.
- Use a different type of curry powder for a different flavor profile.
- Add more or less gochujang depending on desired spiciness.
Tips and tricks:
- Soak the tteokbokki rice cakes in cold water for 10-15 minutes before cooking to soften them.
- Adjust the amount of water depending on desired thickness of the curry sauce.
- Stir occasionally to prevent the rice cakes from sticking to the bottom of the pot.
Storage instructions:
- Store 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 individual bowls with a sprinkle of chopped scallions and sesame seeds on top.
Garnishes:
- Chopped scallions and sesame seeds
Pairings:
- Serve with a side of kimchi or pickled vegetables.
Suggested side dishes:
- Steamed rice
- Korean-style fried chicken
- Japchae (Korean stir-fried glass noodles)
Troubleshooting advice:
- If the curry sauce is too thick, add more water until desired consistency is reached.
- If the rice cakes are too chewy, simmer for a few more minutes until tender.
Food safety advice:
- Make sure to cook the vegetables and rice cakes thoroughly to prevent foodborne illness.
Food history:
- Tteokbokki is a popular Korean street food made with chewy rice cakes and a spicy sauce.
Flavor profiles:
- Spicy, savory, and slightly sweet with a hint of curry flavor.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: South Korean