Ingredients with Measurements:
- 2 cups of sliced rice cakes (tteokbokki)
- 1 cup of cooked short-grain rice
- 1/2 cup of sliced carrots
- 1/2 cup of sliced zucchini
- 1/2 cup of sliced mushrooms
- 1/2 cup of sliced onions
- 1/2 cup of sliced bell peppers
- 2 tablespoons of gochujang (Korean red pepper paste)
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of sugar
- 2 cloves of minced garlic
- 1 tablespoon of vegetable oil
- 1/4 cup of chopped scallions
- 1 tablespoon of toasted sesame seeds
Special equipment needed:
- Large non-stick skillet or wok
Step-by-step instructions:
1. In a small bowl, mix together gochujang, soy sauce, sesame oil, sugar, and minced garlic to make the sauce.
2. Heat vegetable oil in a large non-stick skillet or wok over medium-high heat.
3. Add sliced onions and cook for 2-3 minutes until they start to soften.
4. Add sliced carrots and cook for another 2-3 minutes.
5. Add sliced zucchini, mushrooms, and bell peppers, and cook for 2-3 minutes until they are tender.
6. Add sliced rice cakes and the sauce to the skillet, and stir to coat everything evenly.
7. Cook for 5-7 minutes until the rice cakes are soft and the sauce has thickened.
8. Add cooked short-grain rice to the skillet and mix everything together.
9. Garnish with chopped scallions and toasted sesame seeds.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 400
- Fat: 10g
- Carbohydrates: 70g
- Protein: 8g
- Fiber: 5g
Substitutions for ingredients:
- Tteokbokki can be substituted with udon noodles or ramen noodles.
- Carrots, zucchini, mushrooms, onions, and bell peppers can be substituted with any vegetables of your choice.
- Gochujang can be substituted with sriracha or any other hot sauce.
Variations:
- Add cooked chicken, beef, or shrimp for extra protein.
- Add a fried egg on top for a breakfast twist.
- Use leftover rice instead of cooked short-grain rice.
Tips and tricks:
- Soak the rice cakes in cold water for 10-15 minutes before cooking to soften them.
- Adjust the amount of gochujang to your desired level of spiciness.
- Use a non-stick skillet or wok to prevent the rice cakes from sticking to the bottom.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a bowl or on a plate.
- Garnish with chopped scallions and toasted sesame seeds.
Garnishes:
- Chopped scallions
- Toasted sesame seeds
Pairings:
- Korean side dishes such as kimchi or pickled vegetables.
- A cold glass of Korean beer or soju.
Suggested side dishes:
- Steamed vegetables
- Miso soup
- Seaweed salad
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the rice cakes are too hard, soak them in cold water for a longer period of time.
Food safety advice:
- Make sure all vegetables are washed and sliced properly before cooking.
- Cook the rice cakes until they are soft and fully cooked.
Food history:
- Tteokbokki is a popular Korean street food made with sliced rice cakes and a spicy sauce.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: South Korean