Ingredients with Measurements:
- 1 pound of rice cakes
- 1/2 cup of saeujeot (salted shrimp)
- 1/4 cup of gochujang (Korean chili paste)
- 2 tablespoons of sugar
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 4 cloves of garlic, minced
- 1 onion, sliced
- 2 cups of water
- 1/4 cup of scallions, chopped
- 1/4 cup of roasted 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 bowl, mix the saeujeot, gochujang, sugar, soy sauce, sesame oil, and minced garlic.
3. Heat the skillet or wok over medium-high heat and add the sliced onion. Cook until the onion is translucent.
4. Add the saeujeot mixture to the skillet and stir until fragrant.
5. Drain the rice cakes and add them to the skillet. Stir to coat the rice cakes with the sauce.
6. Add 2 cups of water to the skillet and bring to a boil.
7. Reduce the heat to medium and simmer for 10-15 minutes, stirring occasionally, until the rice cakes are tender and the sauce has thickened.
8. Garnish with chopped scallions and roasted sesame seeds.
- Time:
Preparation time: 30 minutes
- Cooking time: 20-25 minutes
Temperature:
- Medium-high heat for cooking the onion
- Medium heat for simmering the rice cakes
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 5g
- Carbohydrates: 70g
- Protein: 8g
- Sodium: 1500mg
Substitutions for ingredients:
- If you can't find saeujeot, you can use fish sauce instead.
- If you don't have gochujang, you can use red pepper flakes and tomato paste as a substitute.
- You can use honey instead of sugar.
Variations:
- You can add vegetables such as carrots, bell peppers, or mushrooms to the recipe.
- You can add protein such as sliced beef or chicken.
Tips and tricks:
- Make sure to soak the rice cakes in cold water to soften them before cooking.
- Use a non-stick skillet or wok to prevent the rice cakes from sticking.
- Adjust the amount of gochujang and sugar to your taste preference.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the saeujeot tteokbokki in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the saeujeot tteokbokki in a large bowl or on a platter.
- Garnish with chopped scallions and roasted sesame seeds.
Garnishes:
- Chopped scallions
- Roasted sesame seeds
Pairings:
- Korean fried chicken
- Kimchi
- Steamed rice
Suggested side dishes:
- Japchae (Korean glass noodles)
- Korean pancake (jeon)
- Korean potato salad
Troubleshooting advice:
- If the sauce is too thick, add more water to the skillet.
- If the rice cakes are too hard, simmer them for a longer time until they are tender.
Food safety advice:
- Make sure to cook the rice cakes until they are fully cooked and tender.
Food history:
- Tteokbokki is a popular Korean street food made with rice cakes and a spicy sauce.
Flavor profiles:
- Spicy, savory, umami
Serving suggestions:
- Serve the saeujeot tteokbokki as a main dish or as a snack.
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Region: Korean