Ingredients with Measurements:
- 1 cup of glutinous rice flour
- 1/4 cup of dried seaweed, finely chopped
- 1/4 cup of water
- 1/4 cup of sugar
- 1/4 tsp of salt
- 1 tbsp of sesame oil
- 1 tbsp of soy sauce
- 1 tbsp of sesame seeds, toasted
Special equipment needed:
- Steamer
- Mixing bowl
- Wooden spoon
- Parchment paper
- Knife
Step-by-step instructions:
1. In a mixing bowl, combine the glutinous rice flour, dried seaweed, sugar, and salt. Mix well.
2. Gradually add water to the mixture while stirring with a wooden spoon until a dough forms.
3. Knead the dough for 5 minutes until it becomes smooth and elastic.
4. Divide the dough into 8 equal portions and shape them into small balls.
5. Flatten each ball into a disc shape and place them on a piece of parchment paper.
6. Steam the discs for 15 minutes over high heat until they become translucent and cooked through.
7. Remove the steamed discs from the steamer and let them cool down.
8. Cut the discs into thin strips using a knife.
9. In a small mixing bowl, combine the sesame oil and soy sauce. Mix well.
10. Toss the sirutteok strips in the sesame oil and soy sauce mixture until they are evenly coated.
11. Sprinkle the toasted sesame seeds over the sirutteok strips.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Steaming temperature: High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 150
- Fat: 4g
- Carbohydrates: 27g
- Protein: 2g
- Fiber: 1g
Substitutions for ingredients:
- Glutinous rice flour can be substituted with regular rice flour.
- Dried seaweed can be substituted with fresh seaweed or omitted.
- Sugar can be substituted with honey or maple syrup.
- Sesame oil can be substituted with vegetable oil or olive oil.
- Soy sauce can be substituted with tamari or coconut aminos.
Variations:
- Add chopped scallions or garlic to the dough for extra flavor.
- Serve the sirutteok strips with a dipping sauce made of soy sauce, vinegar, and chili flakes.
- Roll the sirutteok strips in sesame seeds or crushed peanuts for extra crunch.
Tips and tricks:
- Make sure to knead the dough well to achieve a smooth and elastic texture.
- Use a sharp knife to cut the sirutteok strips into thin and even slices.
- Toast the sesame seeds in a dry pan over medium heat until they become fragrant and golden brown.
Storage instructions:
- Store the leftover sirutteok strips in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Steam the sirutteok strips for a few minutes until they become warm and soft again.
Presentation ideas:
- Arrange the sirutteok strips on a plate and garnish with chopped scallions or cilantro.
Garnishes:
- Toasted sesame seeds
- Chopped scallions
- Chopped cilantro
Pairings:
- Kimchi
- Pickled vegetables
- Miso soup
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Grilled meat or fish
Troubleshooting advice:
- If the dough is too dry, add a little bit more water until it becomes smooth and elastic.
- If the sirutteok strips are too soft, steam them for a few more minutes until they become firmer.
Food safety advice:
- Make sure to wash your hands and all utensils before handling the ingredients.
- Use fresh and high-quality ingredients to avoid contamination.
Food history:
- Sirutteok is a traditional Korean rice cake made of glutinous rice flour. It is often served as a snack or dessert.
Flavor profiles:
- The seaweed adds a savory and umami flavor to the sirutteok, while the sesame oil and soy sauce provide a nutty and salty taste.
Serving suggestions:
- Serve the sirutteok strips as a snack or appetizer, or as a side dish to a Korean meal.
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Region: Korean