Ingredients with Measurements:
- 1 pound of fresh seafood (shrimp, squid, and mussels)
- 1 package of mujigae tteok (rainbow rice cakes)
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 cloves of garlic, minced
- 2 tablespoons of vegetable oil
- 2 tablespoons of soy sauce
- 1 tablespoon of sugar
- 1 tablespoon of sesame oil
- 1 tablespoon of gochujang (Korean red pepper paste)
- 1 tablespoon of gochugaru (Korean red pepper flakes)
- 1 cup of water
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Rinse the seafood under cold water and pat dry with paper towels. Cut the squid into rings and set aside.
2. In a small bowl, mix together the soy sauce, sugar, sesame oil, gochujang, and gochugaru. Set aside.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onion and garlic, and stir-fry for 1-2 minutes until fragrant.
4. Add the sliced bell peppers and stir-fry for another 1-2 minutes until slightly softened.
5. Add the seafood to the skillet and stir-fry for 2-3 minutes until cooked through.
6. Pour the sauce over the seafood and vegetables, and add the mujigae tteok to the skillet.
7. Pour the water over the mixture and stir gently to combine.
8. Cover the skillet and simmer for 5-7 minutes until the tteok is cooked through and the sauce has thickened.
9. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 43g
Protein: 18g
Substitutions for ingredients:
- Any type of seafood can be used in this recipe, such as scallops or white fish.
- If mujigae tteok is not available, regular rice cakes can be used instead.
- Any type of bell pepper can be used, or omitted altogether.
Variations:
- Add sliced carrots or zucchini for extra vegetables.
- Use chicken or beef instead of seafood.
- Make it spicier by adding more gochujang or gochugaru.
Tips and tricks:
- Make sure to rinse the seafood thoroughly to remove any sand or grit.
- Cut the vegetables and seafood into similar-sized pieces for even cooking.
- Don't overcook the seafood, as it can become tough and rubbery.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or platter, garnished with chopped green onions and sesame seeds.
Garnishes:
Chopped green onions and sesame seeds.
Pairings:
Serve with steamed rice and a side of kimchi.
Suggested side dishes:
Kimchi, steamed vegetables, or a simple salad.
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the tteok is too hard, simmer for a few more minutes until cooked through.
Food safety advice:
- Make sure to cook the seafood thoroughly to avoid foodborne illness.
- Store leftovers in the refrigerator promptly.
Food history:
Mujigae tteok is a type of Korean rice cake that is known for its colorful appearance. It is often used in traditional Korean dishes, such as tteokbokki.
Flavor profiles:
Savory, slightly sweet, and spicy.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Korean