Ingredients with Measurements:
- 1 pound of rice cakes
- 2 cups of water
- 1 tablespoon of soy sauce
- 1 tablespoon of gochujang (Korean chili paste)
- 1 tablespoon of sugar
- 1 tablespoon of sesame oil
- 1 tablespoon of vegetable oil
- 1 onion, sliced
- 2 cloves of garlic, minced
- 1 carrot, julienned
- 1 zucchini, julienned
- 1/2 cup of sliced mushrooms
- 1/2 cup of sliced scallions
- 1/4 cup of toasted sesame seeds
Special equipment needed:
- Large non-stick 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 small bowl, mix together the soy sauce, gochujang, sugar, and sesame oil.
3. Heat the vegetable oil in a large non-stick skillet or wok over medium-high heat.
4. Add the sliced onion and minced garlic and stir-fry for 2-3 minutes until fragrant.
5. Add the julienned carrot, zucchini, and sliced mushrooms and stir-fry for another 2-3 minutes until the vegetables are tender.
6. Drain the rice cakes and add them to the skillet or wok.
7. Pour the sauce over the rice cakes and vegetables and stir-fry for 5-7 minutes until the sauce has thickened and the rice cakes are tender.
8. Add the sliced scallions and toasted sesame seeds and stir-fry for another minute.
9. Serve hot.
- Time:
Preparation time: 30 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 9g
- Carbohydrates: 57g
- Protein: 7g
- Fiber: 4g
- Sugar: 10g
- Sodium: 480mg
Substitutions for ingredients:
- Instead of rice cakes, you can use udon noodles or ramen noodles.
- Instead of gochujang, you can use sriracha or red pepper flakes.
- Instead of sesame oil, you can use vegetable oil or canola oil.
- Instead of vegetables listed, you can use any vegetables you prefer.
Variations:
- Add protein such as chicken, beef, or tofu.
- Add seafood such as shrimp or squid.
- Add cheese on top for a fusion twist.
Tips and tricks:
- Soaking the rice cakes in cold water will help soften them and make them easier to cook.
- Use a non-stick skillet or wok to prevent the rice cakes from sticking to the bottom.
- Adjust the amount of gochujang to your desired level of spiciness.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove until heated through.
Presentation ideas:
- Serve in a large bowl or individual bowls.
- Garnish with additional sliced scallions and toasted sesame seeds.
Garnishes:
- Sliced scallions
- Toasted sesame seeds
Pairings:
- Korean fried chicken
- Kimchi
- Steamed rice
Suggested side dishes:
- Korean-style spinach
- Korean-style potato salad
- Korean-style cucumber salad
Troubleshooting advice:
- If the sauce is too thick, add a little bit of water to thin it out.
- If the rice cakes are too chewy, cook them for a few more minutes until they are tender.
Food safety advice:
- Make sure to cook the rice cakes and vegetables thoroughly to prevent any foodborne illnesses.
Food history:
- Tteokbokki is a popular Korean street food made with rice cakes and a spicy sauce.
Flavor profiles:
- Spicy, sweet, savory, nutty
Serving suggestions:
- Serve as a main dish or as a snack.
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Region: South Korean