Ingredients with Measurements:
- 1 pound of rice cakes
- 1/2 pound of shrimp, peeled and deveined
- 1/2 cup of saeu-jeot (salted shrimp)
- 1/4 cup of gochujang (Korean chili paste)
- 2 tablespoons of soy sauce
- 1 tablespoon of sugar
- 1 tablespoon of sesame oil
- 2 cloves of garlic, minced
- 1/2 onion, sliced
- 2 green onions, sliced
- 2 cups of water
- 1 tablespoon of vegetable oil
Special equipment needed:
- Large pot 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 bowl, mix together the saeu-jeot, gochujang, soy sauce, sugar, sesame oil, and minced garlic to make the sauce.
3. Heat the vegetable oil in a large pot or wok over medium-high heat. Add the sliced onion and stir-fry for 2-3 minutes until softened.
4. Add the shrimp to the pot and stir-fry for 2-3 minutes until cooked through.
5. Pour the sauce over the shrimp and onions, and stir to combine.
6. Drain the rice cakes and add them to the pot along with 2 cups of water.
7. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10-15 minutes until the rice cakes are tender and the sauce has thickened.
8. Add the sliced green onions to the pot and stir to combine.
9. Serve hot, garnished with additional sliced green onions if desired.
Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Temperature:
Medium-high heat for stir-frying, medium-low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat: 8g
Carbohydrates: 48g
Protein: 12g
Sodium: 1200mg
Substitutions for ingredients:
- Instead of saeu-jeot, you can use fish sauce or soy sauce.
- Instead of shrimp, you can use chicken, beef, or tofu.
- Instead of gochujang, you can use sriracha or red pepper flakes.
Variations:
- Add vegetables such as carrots, cabbage, or zucchini to the pot for added nutrition.
- Use different types of protein such as squid, mussels, or pork.
- Make it spicier by adding more gochujang or red pepper flakes.
Tips and tricks:
- Soaking the rice cakes in cold water before cooking will help them cook evenly and prevent them from sticking together.
- Be careful not to overcook the shrimp, as they can become tough and rubbery.
- Adjust the amount of sauce to your liking - if you prefer a thicker sauce, use less water.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tteokbokki in a pot or microwave until heated through.
Presentation ideas:
Serve the tteokbokki in a large bowl, garnished with sliced green onions and sesame seeds.
Garnishes:
Sliced green onions, sesame seeds, chopped peanuts, or cilantro.
Pairings:
Serve with a side of kimchi or pickled vegetables for added flavor.
Suggested side dishes:
Japchae (Korean glass noodles), steamed rice, or Korean fried chicken.
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the rice cakes are too chewy, simmer them for a few more minutes until they are tender.
- If the dish is too spicy, add more sugar or soy sauce to balance out the flavors.
Food safety advice:
Make sure to cook the shrimp thoroughly to avoid any foodborne illnesses.
Food history:
Tteokbokki is a popular Korean street food made with rice cakes and a spicy sauce. It originated in the Joseon Dynasty and has since become a beloved comfort food in Korea.
Flavor profiles:
Saeu-jeot tteokbokki has a spicy, savory, and slightly briny flavor from the saeu-jeot.
Serving suggestions:
Serve the tteokbokki as a main dish for lunch or dinner.
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Region: South Korean