Ingredients with Measurements:
- 2 cups of sliced rice cakes
- 2 cups of water
- 1/2 cup of gochujang (Korean red pepper paste)
- 1/4 cup of soy sauce
- 1 tablespoon of sugar
- 1 tablespoon of minced garlic
- 1/2 teaspoon of black pepper
- 2 eggs
- 1 tablespoon of vegetable oil
- 1/4 cup of chopped scallions
Special equipment needed:
- Large non-stick skillet or wok
Step-by-step instructions:
1. In a large non-stick skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
2. Add 2 cups of sliced rice cakes and 2 cups of water to the skillet. Cook for 5-7 minutes or until the rice cakes are soft and chewy.
3. In a small bowl, mix together 1/2 cup of gochujang, 1/4 cup of soy sauce, 1 tablespoon of sugar, 1 tablespoon of minced garlic, and 1/2 teaspoon of black pepper.
4. Pour the gochujang mixture over the rice cakes and stir until the rice cakes are coated evenly.
5. Crack 2 eggs over the rice cakes and cover the skillet with a lid. Cook for 2-3 minutes or until the eggs are cooked to your liking.
6. Sprinkle 1/4 cup of chopped scallions over the top of the dish.
7. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 6g
Carbohydrates: 43g
Protein: 7g
Sodium: 1200mg
Sugar: 10g
Substitutions for ingredients:
- If you can't find gochujang, you can substitute it with sriracha or any other hot sauce.
- Instead of soy sauce, you can use tamari or coconut aminos for a gluten-free option.
- If you don't have rice cakes, you can use udon noodles or ramen noodles.
Variations:
- Add some vegetables to the dish such as carrots, bell peppers, or zucchini.
- Use ground beef or chicken instead of eggs for a protein-packed meal.
- Add some sesame oil for extra flavor.
Tips and tricks:
- If you want a spicier dish, add more gochujang to the mixture.
- Make sure to stir the rice cakes frequently to prevent them from sticking to the skillet.
- If the dish is too thick, add a little bit of water to thin it out.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the dish in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the dish in a large bowl or on a platter. Garnish with some sesame seeds and chopped scallions.
Garnishes:
Sesame seeds, chopped scallions
Pairings:
Kimchi, pickled vegetables, steamed rice
Suggested side dishes:
Japchae (Korean glass noodles), Korean fried chicken, bulgogi (Korean BBQ beef)
Troubleshooting advice:
- If the dish is too spicy, add a little bit of sugar to balance out the heat.
- If the rice cakes are too hard, soak them in water for 30 minutes before cooking.
Food safety advice:
Make sure to cook the eggs thoroughly before serving.
Food history:
Tteokbokki is a popular Korean street food made with rice cakes and a spicy sauce. Gyeran tteokbokki is a variation of the dish that includes eggs.
Flavor profiles:
Spicy, savory, slightly sweet
Serving suggestions:
Serve the dish as a main course for lunch or dinner.
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Region: Korean