Ingredients with Measurements:
- 1 pound of cylinder-shaped rice cake
- 4 cups of water
- 7 dried anchovies
- 6 x 8-inch dried kelp
- ½ onion
- 2 tablespoons of red pepper flakes
- 1 tablespoon of sugar
- 1 tablespoon of soy sauce
- 1 tablespoon of minced garlic
- 1 tablespoon of sesame oil
- 2 boiled eggs
- 2 green onions
Special equipment needed:
- Large pot
- Strainer
- Cutting board
- Knife
Step-by-step instructions:
1. Soak the rice cake in cold water for 30 minutes.
2. In a large pot, add 4 cups of water, dried anchovies, dried kelp, and onion. Boil for 15 minutes on medium heat.
3. Remove the anchovies, kelp, and onion from the pot using a strainer.
4. Add the soaked rice cake, red pepper flakes, sugar, soy sauce, minced garlic, and sesame oil to the pot. Stir well.
5. Cook on medium heat for 10-15 minutes or until the rice cake is soft and the sauce has thickened.
6. Cut the boiled eggs into halves and slice the green onions.
7. Serve the tteokbokki in a bowl and garnish with boiled eggs and green onions.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 7g
Carbohydrates: 67g
Protein: 8g
Substitutions for ingredients:
- Dried anchovies can be substituted with fish sauce.
- Dried kelp can be substituted with vegetable broth.
- Red pepper flakes can be substituted with gochujang (Korean chili paste).
Variations:
- Add sliced fish cakes or boiled dumplings to the tteokbokki.
- Use chicken broth instead of water for a richer flavor.
- Add sliced carrots, cabbage, or mushrooms for extra vegetables.
Tips and tricks:
- Soaking the rice cake in cold water will help it cook evenly.
- Stir the tteokbokki frequently to prevent it from sticking to the bottom of the pot.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
Storage instructions:
Store leftover tteokbokki in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tteokbokki in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve the tteokbokki in a bowl with a spoon and chopsticks.
Garnishes:
Garnish with boiled eggs and sliced green onions.
Pairings:
Pair with a cold glass of Korean beer or soju.
Suggested side dishes:
Serve with Korean fried chicken or kimchi fried rice.
Troubleshooting advice:
- If the tteokbokki is too thick, add more water to the pot.
- If the tteokbokki is too watery, cook it for a few more minutes until the sauce thickens.
Food safety advice:
Make sure to cook the tteokbokki until the rice cake is soft and the sauce has thickened to prevent foodborne illness.
Food history:
Tteokbokki is a popular Korean street food made with cylinder-shaped rice cake and spicy sauce.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve as a main dish or as a snack.
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Region: Korean