Ingredients with Measurements:
- 1 pound of Korean rice cakes (tteok)
- 1/2 pound of beef brisket, sliced thinly
- 1/2 onion, sliced
- 2 green onions, chopped
- 4 garlic cloves, minced
- 1 tablespoon of soy sauce
- 1 tablespoon of gochujang (Korean chili paste)
- 1 tablespoon of gochugaru (Korean chili flakes)
- 1 tablespoon of sugar
- 1 tablespoon of sesame oil
- 4 cups of water
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Soak the rice cakes in cold water for at least 30 minutes to soften them.
2. In a large pot or Dutch oven, add the sliced beef and cook over medium heat until browned.
3. Add the sliced onions, chopped green onions, and minced garlic to the pot and sauté for a few minutes until fragrant.
4. Add the soy sauce, gochujang, gochugaru, sugar, and sesame oil to the pot and stir well.
5. Drain the rice cakes and add them to the pot along with 4 cups of water.
6. Bring the stew to a boil and then reduce the heat to low.
7. Cover the pot and simmer for 20-25 minutes until the rice cakes are tender and the broth has thickened.
8. Season with salt and pepper to taste.
9. Serve hot with additional chopped green onions as garnish.
- Time:
Preparation time: 30 minutes
- Cooking time: 30 minutes
5. Temperature:
- Medium heat for cooking the beef and sautéing the vegetables
- Low heat for simmering the stew
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 8g
- Carbohydrates: 54g
- Protein: 18g
- Sodium: 500mg
Substitutions for ingredients:
- Chicken or pork can be used instead of beef
- Vegetable broth can be used instead of water for a vegetarian version
- Brown sugar can be used instead of white sugar
Variations:
- Add sliced carrots, mushrooms, or zucchini to the stew for additional vegetables
- Use seafood such as shrimp or mussels instead of beef for a different flavor
- Add a boiled egg or two to the stew for extra protein
Tips and tricks:
- Soaking the rice cakes in cold water helps to soften them and make them easier to cook
- Browning the beef before adding the vegetables adds flavor to the stew
- Adjust the amount of gochujang and gochugaru to your desired level of spiciness
Storage instructions:
- Store any leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over low heat until heated through.
Presentation ideas:
- Serve the stew in individual bowls with a sprinkle of chopped green onions on top.
Garnishes:
- Chopped green onions
Pairings:
- Steamed rice
- Kimchi
- Korean side dishes such as banchan
Suggested side dishes:
- Steamed vegetables such as broccoli or bok choy
- Fried rice
- Korean pancakes (jeon)
Troubleshooting advice:
- If the stew is too thick, add more water or broth to thin it out.
- If the stew is too thin, simmer it uncovered for a few more minutes to thicken the broth.
Food safety advice:
- Make sure to cook the beef thoroughly before adding the other ingredients to the pot.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Tteokjjim is a popular Korean dish made with rice cakes and various meats or seafood. It is often served as a main dish or as a side dish with other Korean dishes.
Flavor profiles:
- Spicy, savory, slightly sweet
Serving suggestions:
- Serve the stew hot with steamed rice and other Korean side dishes.
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Region: Korean