Ingredients with Measurements:
- 500g rice cakes
- 200g fish cakes
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon gochugaru (Korean chili flakes)
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 2 cups water
- 2 tablespoons vegetable oil
- 2 scallions, chopped
- Sesame seeds for garnish
Special equipment needed:
- Large pot or wok
Step-by-step instructions:
1. Soak the rice cakes in cold water for 30 minutes to soften them.
2. Cut the fish cakes into bite-sized pieces.
3. Heat the vegetable oil in a large pot or wok over medium-high heat.
4. Add the sliced onion and minced garlic and stir-fry for 1-2 minutes until fragrant.
5. Add the gochujang, gochugaru, soy sauce, sugar, and sesame oil to the pot and stir to combine.
6. Add the water and bring to a boil.
7. Drain the rice cakes and add them to the pot along with the fish cakes.
8. Reduce the heat to medium and simmer for 10-15 minutes until the sauce has thickened and the rice cakes are tender.
9. Stir in the chopped scallions.
10. Serve hot, garnished with sesame seeds.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for stir-frying
- Medium heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 400
- Fat: 10g
- Carbohydrates: 70g
- Protein: 10g
- Fiber: 3g
Substitutions for ingredients:
- Chicken or beef can be used instead of fish cakes.
- Brown sugar can be used instead of white sugar.
- Chicken broth can be used instead of water.
Variations:
- Add vegetables such as carrots, cabbage, or mushrooms.
- Use different types of rice cakes such as cylindrical or flat-shaped.
Tips and tricks:
- Soaking the rice cakes in cold water helps to soften them and reduce cooking time.
- Stir-fry the onion and garlic until fragrant to enhance the flavor of the dish.
- Adjust the amount of gochujang and gochugaru to your desired level of spiciness.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in individual bowls with chopsticks and a spoon.
Garnishes:
- Sesame seeds, chopped scallions, or sliced red chili peppers.
Pairings:
- Serve with steamed rice and kimchi.
Suggested side dishes:
- Korean-style fried chicken, japchae (stir-fried glass noodles), or mandu (dumplings).
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the rice cakes are too hard, simmer for a longer period of time until they are tender.
Food safety advice:
- Ensure that the fish cakes are fully cooked before serving.
Food history:
- Tteokbokki is a popular Korean street food made with chewy rice cakes and a spicy sauce.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve as a main dish or as a snack.
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Region: South Korean