Asians > Korean > Rice

Sukhoe Tteokbokki Recipe

Ingredients with Measurements:
- 1 pound of rice cakes
- 1/2 onion, sliced
- 2 cloves of garlic, minced
- 1/2 carrot, julienned
- 1/2 zucchini, julienned
- 1/2 cup of soy sauce
- 1/4 cup of sugar
- 1/4 cup of rice vinegar
- 1 tablespoon of sesame oil
- 1 tablespoon of sesame seeds
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of red pepper flakes
- 2 green onions, sliced
- 1/4 cup of water

Special Equipment Needed:
- Large skillet or wok

Step-by-Step Instructions:

1. Soak the rice cakes in cold water for 30 minutes.

2. In a small bowl, mix together the soy sauce, sugar, rice vinegar, sesame oil, sesame seeds, black pepper, red pepper flakes, and water.

3. Heat the skillet or wok over medium-high heat.

4. Add the onion and garlic, and stir-fry for 1-2 minutes.

5. Add the carrot and zucchini, and stir-fry for another 1-2 minutes.

6. Drain the rice cakes and add them to the skillet or wok.

7. Pour the sauce over the rice cakes and vegetables, and stir to combine.

8. Cover the skillet or wok and cook for 5-7 minutes, or until the rice cakes are tender.

9. Garnish with sliced green onions.


- Time:
Preparation time: 30 minutes
- Cooking time: 10-15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings

Nutritional information:
- Calories: 320
- Fat: 6g
- Carbohydrates: 62g
- Protein: 6g
- Sodium: 1,400mg
- Sugar: 20g

Substitutions for ingredients:
- Brown sugar can be used instead of white sugar.
- Apple cider vinegar can be used instead of rice vinegar.
- Any type of vegetable can be used, such as mushrooms, bell peppers, or broccoli.

Variations:
- Add cooked chicken, beef, or shrimp for a protein boost.
- Use different types of rice cakes, such as cylindrical or flat shapes.
- Add a beaten egg to the skillet or wok and scramble it with the rice cakes and vegetables.

Tips and Tricks:
- Make sure to soak the rice cakes in cold water before cooking to soften them.
- Cut the vegetables into thin, even strips for even cooking.
- Adjust the amount of red pepper flakes to your desired level of spiciness.

Storage Instructions:
- Store any 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 individual bowls with chopsticks and a spoon.

Garnishes:
- Sliced green onions

Pairings:
- Serve with a side of kimchi or pickled vegetables.

Suggested Side Dishes:
- Steamed rice
- Korean-style fried chicken
- Japchae (Korean glass noodles)

Troubleshooting Advice:
- If the rice cakes are still too hard after cooking, add more water and cook for a few more minutes.

Food Safety Advice:
- Make sure to cook the rice cakes and vegetables thoroughly to prevent any foodborne illnesses.

Food History:
- Tteokbokki is a popular Korean street food made with chewy rice cakes and a spicy sauce.

Flavor Profiles:
- Spicy, sweet, and savory

Serving Suggestions:
- Serve as a main dish or as a snack.

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Region: Korean

Taste: Spicy, Sweet, Savory, Tangy, Umami