Ingredients with Measurements:
- 1 pound of rice cakes
- 1 onion, sliced
- 2 cloves of garlic, minced
- 1 tablespoon of vegetable oil
- 1/4 cup of Insamju (ginseng wine)
- 1/4 cup of gochujang (Korean chili paste)
- 1/4 cup of soy sauce
- 1 tablespoon of sugar
- 1 teaspoon of sesame oil
- 2 cups of water
- 2 green onions, 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 large skillet or wok, heat the vegetable oil over medium-high heat.
3. Add the sliced onion and minced garlic to the skillet and sauté for 2-3 minutes until the onion is translucent.
4. Add the Insamju, gochujang, soy sauce, sugar, and sesame oil to the skillet and stir well to combine.
5. Add the water to the skillet and bring the mixture to a boil.
6. Drain the rice cakes and add them to the skillet. Stir well to coat the rice cakes with the sauce.
7. Reduce the heat to medium and simmer for 10-15 minutes until the rice cakes are tender and the sauce has thickened.
8. Add the chopped green onions and roasted sesame seeds to the skillet and stir well.
9. Serve the Insamju Tteokbokki hot, garnished with additional green onions and sesame seeds.
- Time:
Preparation time: 30 minutes
- Cooking time: 20-25 minutes
Temperature:
- Medium-high heat for sautéing
- Medium heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Fat: 8g
- Carbohydrates: 62g
- Protein: 8g
Substitutions for ingredients:
- Vegetable oil can be substituted with any neutral oil such as canola or grapeseed oil.
- Insamju can be substituted with any other Korean rice wine or sake.
- Gochujang can be substituted with any other chili paste or hot sauce.
- Soy sauce can be substituted with tamari or coconut aminos.
- Sugar can be substituted with honey or maple syrup.
- Rice cakes can be substituted with udon noodles or sliced potatoes.
Variations:
- Add sliced carrots, bell peppers, or mushrooms to the skillet for extra flavor and nutrition.
- Use seafood or meat such as shrimp, chicken, or beef instead of rice cakes for a different texture and taste.
- Make it vegan by omitting the meat and using vegetable broth instead of water.
Tips and tricks:
- Soaking the rice cakes in cold water will make them softer and easier to cook.
- Be careful not to overcook the rice cakes as they can become mushy and lose their texture.
- Adjust the amount of gochujang and sugar to your liking for a spicier or sweeter taste.
- Use a wooden spoon or spatula to stir the rice cakes gently to avoid breaking them.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Insamju Tteokbokki in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the Insamju Tteokbokki in a large bowl or plate, garnished with green onions and sesame seeds.
Garnishes:
- Chopped green onions and roasted sesame seeds
Pairings:
- Serve with a side of kimchi or pickled vegetables for a traditional Korean meal.
Suggested side dishes:
- Japchae (Korean glass noodles)
- Steamed rice
- Korean fried chicken
Troubleshooting advice:
- If the sauce is too thick, add more water or broth to thin it out.
- If the rice cakes are too hard, simmer them for a few more minutes until they are tender.
Food safety advice:
- Make sure to cook the rice cakes and meat thoroughly to avoid any foodborne illnesses.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Tteokbokki is a popular Korean street food made with rice cakes and spicy sauce.
- Insamju is a Korean rice wine made with ginseng, which is believed to have health benefits.
Flavor profiles:
- Spicy, savory, slightly sweet, nutty
Serving suggestions:
- Serve the Insamju Tteokbokki as a main dish for lunch or dinner.
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Region: Korean