Ingredients with Measurements:
- 1 pound of rice cakes
- 1 onion, sliced
- 2 cloves of garlic, minced
- 1 tablespoon of vegetable oil
- 2 tablespoons of soybean paste (doenjang)
- 2 tablespoons of gochujang (Korean chili paste)
- 1 tablespoon of sugar
- 2 cups of water
- 1/2 cup of sliced scallions
- 1/4 cup of roasted sesame seeds
Special equipment needed: None
Step-by-step instructions:
1. Soak the rice cakes in cold water for 30 minutes.
2. In a large pan, heat the vegetable oil over medium heat.
3. Add the sliced onions and minced garlic to the pan and sauté until the onions are translucent.
4. Add the soybean paste, gochujang, and sugar to the pan and stir until the paste is well combined with the onions and garlic.
5. Add the water to the pan and stir until the sauce is well combined.
6. Drain the rice cakes and add them to the pan.
7. Increase the heat to high and bring the sauce to a boil.
8. Reduce the heat to medium and simmer for 10-15 minutes, stirring occasionally, until the rice cakes are tender and the sauce has thickened.
9. Add the sliced scallions to the pan and stir to combine.
10. Serve hot, garnished with roasted sesame seeds.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
5. Temperature: Medium heat
Serving size: 4 servings
Nutritional information:
Calories: 320
Fat: 9g
Carbohydrates: 55g
Protein: 6g
Sodium: 900mg
Substitutions for ingredients:
- Rice cakes can be substituted with any other type of chewy rice cake or noodles.
- Vegetable oil can be substituted with any other neutral oil.
- Soybean paste can be substituted with miso paste.
- Gochujang can be substituted with any other chili paste or hot sauce.
Variations:
- Add sliced carrots, bell peppers, or mushrooms to the pan for extra flavor and nutrition.
- Use chicken or beef broth instead of water for a richer flavor.
- Add cooked protein such as sliced beef, chicken, or tofu to the pan for a more filling meal.
Tips and tricks:
- Soaking the rice cakes in cold water before cooking will help them cook more evenly and prevent them from sticking together.
- Adjust the amount of gochujang and sugar to your taste preference for spiciness and sweetness.
- Stir the sauce occasionally while simmering to prevent it from burning or sticking to the pan.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or individual bowls, garnished with roasted sesame seeds and sliced scallions.
Garnishes:
Roasted sesame seeds and sliced scallions
Pairings:
Serve with steamed rice and kimchi for a complete Korean meal.
Suggested side dishes:
Steamed rice and kimchi
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the rice cakes are too chewy, simmer for a few more minutes until they are tender.
Food safety advice:
Make sure to cook the rice cakes thoroughly before consuming.
Food history:
Tteokbokki is a popular Korean street food made with chewy rice cakes and a spicy sauce. Doenjang tteokbokki is a variation of the dish that uses soybean paste for a deeper, savory flavor.
Flavor profiles:
Spicy, savory, slightly sweet
Serving suggestions:
Serve hot as a main dish or as a snack.
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Region: Korean