Ingredients with Measurements:
- 1 pound of rice cakes
- 1/2 pound of squid, cleaned and cut into bite-sized pieces
- 1/2 onion, sliced
- 2 cloves of garlic, minced
- 2 tablespoons of gochujang (Korean chili paste)
- 1 tablespoon of taechu-ch'a (Korean chili flakes)
- 1 tablespoon of soy sauce
- 1 tablespoon of sugar
- 1 tablespoon of vegetable oil
- 2 cups of water
- 1/4 cup of scallions, chopped
- Sesame seeds for garnish
Special equipment needed:
- Large non-stick skillet or wok
Step-by-step instructions:
1. Soak the rice cakes in cold water for 30 minutes to soften them.
2. In a bowl, mix together the gochujang, taechu-ch'a, soy sauce, and sugar until well combined.
3. In a large non-stick skillet or wok, heat the vegetable oil over medium-high heat.
4. Add the sliced onions and minced garlic to the skillet and sauté for 2-3 minutes until the onions are translucent.
5. Add the squid to the skillet and cook for 2-3 minutes until it is no longer translucent.
6. Add the rice cakes to the skillet and stir to combine with the squid and onions.
7. Pour the water into the skillet and stir in the gochujang mixture.
8. Bring the mixture to a boil and then reduce the heat to medium-low.
9. Simmer the mixture for 10-15 minutes until the rice cakes are tender and the sauce has thickened.
10. Stir in the chopped scallions and remove the skillet from the heat.
11. Sprinkle sesame seeds over the top of the dish for garnish.
- Time:
Preparation time: 30 minutes
- Cooking time: 20-25 minutes
Temperature:
- Medium-high heat for sautéing
- Medium-low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 8g
- Carbohydrates: 60g
- Protein: 12g
- Sodium: 600mg
Substitutions for ingredients:
- Shrimp or chicken can be substituted for squid
- Red pepper flakes can be substituted for taechu-ch'a
Variations:
- Add sliced carrots or bell peppers for additional vegetables
- Use different types of protein such as beef or tofu
Tips and tricks:
- Soaking the rice cakes in cold water before cooking will help them cook evenly and prevent them from sticking together.
- Adjust the amount of gochujang and taechu-ch'a 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 the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Taech'u-ch'a Tteokbokki in a large bowl with chopsticks for an authentic Korean dining experience.
Garnishes:
- Sesame seeds
Pairings:
- Serve with a side of kimchi or pickled vegetables for a traditional Korean meal.
Suggested side dishes:
- Steamed rice
- Korean-style fried chicken
- Japchae (Korean glass noodles)
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the rice cakes are too chewy, soak them in warm water for 10-15 minutes before cooking.
Food safety advice:
- Make sure to clean the squid thoroughly before cooking to remove any sand or debris.
Food history:
- Tteokbokki is a popular Korean street food made with rice cakes and a spicy sauce.
Flavor profiles:
- Spicy, savory, and slightly sweet
Serving suggestions:
- Serve hot and enjoy as a main dish or snack.
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Region: Korean