Ingredients with Measurements:
- 1 pound of tteokbokki rice cakes
- 1 cup of chopped kimchi
- 1 tablespoon of gochujang (Korean chili paste)
- 1 tablespoon of soy sauce
- 1 tablespoon of sugar
- 1 tablespoon of vegetable oil
- 3 cloves of garlic, minced
- 1/2 onion, sliced
- 2 cups of water
- 1/4 cup of chopped scallions
- 1/4 cup of shredded mozzarella cheese
Special Equipment Needed:
- Large non-stick skillet or wok
Step-by-Step Instructions:
1. Soak the tteokbokki rice cakes in cold water for 10-15 minutes to soften them.
2. In a mixing bowl, combine the gochujang, soy sauce, and sugar to make the sauce.
3. Heat the vegetable oil in a large non-stick skillet or wok over medium-high heat.
4. Add the minced garlic and sliced onion to the skillet and stir-fry for 1-2 minutes until fragrant.
5. Add the chopped kimchi to the skillet and stir-fry for another 1-2 minutes.
6. Drain the tteokbokki rice cakes and add them to the skillet along with 2 cups of water.
7. Stir in the sauce mixture and bring the mixture to a boil.
8. Reduce the heat to medium-low and simmer for 10-15 minutes until the rice cakes are fully cooked and the sauce has thickened.
9. Stir in the chopped scallions and shredded mozzarella cheese until the cheese is melted and fully incorporated.
10. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
Medium-high heat for stir-frying and boiling, medium-low heat for simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 350
Total fat: 8g
Saturated fat: 2g
Cholesterol: 10mg
Sodium: 800mg
Total carbohydrates: 60g
Dietary fiber: 2g
Sugar: 9g
Protein: 10g
Substitutions for ingredients:
- Tteokbokki rice cakes can be substituted with udon noodles or ramen noodles.
- Shredded mozzarella cheese can be substituted with shredded cheddar cheese or sliced American cheese.
Variations:
- Add sliced carrots, bell peppers, or mushrooms to the skillet for additional flavor and texture.
- Use chicken or beef broth instead of water for a richer broth.
- Add sliced hard-boiled eggs or pan-fried tofu for extra protein.
Tips and Tricks:
- Soaking the tteokbokki rice cakes in cold water before cooking will help them cook more evenly.
- Adjust the amount of gochujang and sugar to your desired level of spiciness and sweetness.
- Stir the rice cakes frequently while simmering to prevent them from sticking to the skillet.
Storage Instructions:
Leftover kimchi tteokbokki can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the leftover tteokbokki in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the kimchi tteokbokki in individual bowls and garnish with chopped scallions and sesame seeds.
Garnishes:
Chopped scallions, sesame seeds, and sliced red chili peppers.
Pairings:
Serve the kimchi tteokbokki with a side of steamed rice and Korean side dishes such as kimchi, pickled vegetables, and marinated tofu.
Suggested Side Dishes:
Steamed rice, kimchi, pickled vegetables, marinated tofu.
Troubleshooting Advice:
- If the sauce is too thick, add more water or broth to thin it out.
- If the rice cakes are too hard, soak them in hot water for a few minutes before cooking.
- If the cheese is not melting, cover the skillet with a lid and let it melt for a few minutes.
Food Safety Advice:
- Make sure to cook the tteokbokki rice cakes fully to prevent any risk of foodborne illness.
- Store leftover tteokbokki in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food History:
Tteokbokki is a popular Korean street food made with chewy rice cakes and a spicy sauce. It originated in the Joseon Dynasty and has since become a beloved comfort food in Korea.
Flavor Profiles:
Spicy, savory, slightly sweet, and cheesy.
Serving Suggestions:
Serve the kimchi tteokbokki as a main dish for lunch or dinner. It's also a great snack or appetizer for parties and gatherings.
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Region: Korean