Ingredients with Measurements:
- 2 cups of rice cake sticks
- 1 cup of fish cake, sliced
- 1 cup of cabbage, chopped
- 1/2 cup of scallions, chopped
- 1/4 cup of gochujang (Korean chili paste)
- 1 tablespoon of soy sauce
- 1 tablespoon of sugar
- 1 tablespoon of sesame oil
- 1 tablespoon of vegetable oil
- 1/2 teaspoon of garlic, minced
- 2 cups of water
Special equipment needed:
- Samgak Tteokbokki mold (triangular mold for shaping the rice cake)
Step-by-step instructions:
1. In a large bowl, soak the rice cake sticks in cold water for 30 minutes.
2. In a separate bowl, mix the gochujang, soy sauce, sugar, sesame oil, and garlic to make the sauce.
3. Heat the vegetable oil in a large pan over medium heat.
4. Add the fish cake and cabbage to the pan and stir-fry for 2-3 minutes.
5. Drain the rice cake sticks and add them to the pan along with 2 cups of water.
6. Bring the mixture to a boil and then reduce the heat to low.
7. Add the sauce to the pan and stir until everything is well combined.
8. Cover the pan and let it simmer for 10-15 minutes or until the rice cake sticks are soft and tender.
9. While the rice cake is cooking, prepare the samgak tteokbokki mold by lightly oiling it.
10. Once the rice cake is done, use the mold to shape the rice cake into triangles.
11. Serve the samgak tteokbokki hot, garnished with scallions.
Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Total fat: 10g
Saturated fat: 2g
Cholesterol: 30mg
Sodium: 600mg
Total carbohydrates: 50g
Dietary fiber: 2g
Sugars: 10g
Protein: 10g
Substitutions for ingredients:
- Instead of fish cake, you can use shrimp or tofu.
- Instead of cabbage, you can use carrots or zucchini.
- Instead of gochujang, you can use sriracha or red pepper flakes.
Variations:
- Add sliced onions or bell peppers for extra flavor and texture.
- Use chicken or beef instead of fish cake for a different protein source.
- Add a boiled egg on top for a more filling meal.
Tips and tricks:
- Soaking the rice cake sticks in cold water helps to soften them and make them easier to cook.
- Use a non-stick pan to prevent the rice cake from sticking to the bottom.
- Adjust the amount of gochujang based on your spice preference.
Storage instructions:
Store any leftover samgak tteokbokki in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the samgak tteokbokki in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the samgak tteokbokki on a platter with a side of kimchi and pickled vegetables.
Garnishes:
Garnish with chopped scallions or sesame seeds.
Pairings:
Pair with a cold glass of Korean beer or soju.
Suggested side dishes:
Kimchi, pickled vegetables, or steamed rice.
Troubleshooting advice:
- If the rice cake sticks are still hard after cooking, add more water and let it simmer for a few more minutes.
- If the sauce is too thick, add more water to thin it out.
Food safety advice:
Make sure to cook the rice cake sticks thoroughly to prevent any foodborne illness.
Food history:
Tteokbokki is a popular Korean street food that originated in the 1950s. It is made with chewy rice cake sticks and a spicy sauce.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve hot as a main dish or as a snack.
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Region: Korean