Ingredients with Measurements:
- 1 pound of rice cake
- 1/2 cup of fish cake
- 1/2 cup of sliced onion
- 1/2 cup of sliced carrot
- 2 cups of water
- 1/2 cup of gochujang (Korean red pepper paste)
- 1/4 cup of soy sauce
- 1/4 cup of sugar
- 2 tablespoons of minced garlic
- 1 tablespoon of sesame oil
- 1 tablespoon of vegetable oil
- 2 boiled eggs
- 2 green onions, chopped
- Sesame seeds for garnish
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Soak the rice cake in cold water for 30 minutes.
2. In a large pot, heat the vegetable oil over medium heat.
3. Add the sliced onion and carrot and sauté for 3-4 minutes.
4. Add the minced garlic and sauté for another minute.
5. Add the water, gochujang, soy sauce, sugar, and sesame oil. Stir well.
6. Add the soaked rice cake and fish cake. Bring to a boil.
7. Reduce the heat to low and simmer for 10-15 minutes, stirring occasionally.
8. Add the boiled eggs and green onions. Stir well.
9. Garnish with sesame seeds.
Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 8g
Carbohydrates: 60g
Protein: 10g
Sodium: 1200mg
Substitutions for ingredients:
- Chicken or beef can be used instead of fish cake.
- Honey or brown sugar can be used instead of white sugar.
- Canola oil can be used instead of vegetable oil.
- Scallions can be used instead of green onions.
Variations:
- Add sliced mushrooms for extra flavor.
- Use chicken broth instead of water for a richer taste.
- Add sliced hot peppers for a spicier version.
Tips and tricks:
- Soaking the rice cake in cold water will help it cook evenly.
- Stirring occasionally will prevent the rice cake from sticking to the bottom of the pot.
- Adjust the amount of gochujang to your desired level of spiciness.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stove over low heat, stirring occasionally.
Presentation ideas:
Serve in a large bowl or individual bowls.
Garnishes:
Sesame seeds, chopped scallions, sliced hot peppers.
Pairings:
Kimchi, pickled vegetables, steamed rice.
Suggested side dishes:
Korean fried chicken, japchae (stir-fried glass noodles), mandu (dumplings).
Troubleshooting advice:
- If the sauce is too thick, add more water.
- If the rice cake is too chewy, simmer for a few more minutes.
Food safety advice:
- Make sure the rice cake is fully cooked before serving.
- Store leftovers in the refrigerator promptly.
Food history:
Tteokbokki is a popular Korean street food made with rice cake and a spicy sauce. Oritang Tteokbokki is a variation that includes fish cake and boiled eggs.
Flavor profiles:
Spicy, savory, slightly sweet.
Serving suggestions:
Serve hot as a main dish or snack.
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Region: Korean