KOREAN TTEOKBOKKI RECIPE

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Tteokbokki is one of the snacks that I really want to try to make at home. And yeah, finally I found a recipe that I thought was just right for my taste

The most important thing about making tteokbokki is that we can’t get rid of the taste of Korean, which is that we have to use dried anchovies on the broth that will be the basis of the sauce.
I will also write the recipe for making ricek cake or Garaetteok in the Korean language, so let’s get cooking !

How to Make Rice Cake (Garaetteok)

Ingredients:

  • 2 cups of short grain rice flour
  • ½ ts salt
  • ¾ cup of boiling water if using a microwave, 1 cup of boiling water if using a steamer (you may need more or less depending on how much moisture is in your short grain rice flour)
  • 1 ts sesame oil

Instructions:

Making rice cake with a microwave:

  1. Combine the rice flour, salt, and boiling water in a bowl.
  2. Cover it with plastic wrap, leaving a small gap to let the steam release. Microwave for 2 minutes.
  3. Mix the rice cake dough with a rice scoop or wooden spoon.
  4. Re-cover with the plastic wrap and cook for another 2 minutes.
  5. Spread ½ ts sesame oil on your cutting board. Put the hot rice cake in the oily spot on the cutting board. Pound it with a pestle for about 5 minutes, until it becomes smooth and elastic.
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Making rice cake with a steamer:

  1. Combine the rice flour, salt, and boiling water in a bowl.
  2. Line a steamer rack with parchment paper. Add the rice cake dough and steam for about 25 minutes over hight heat.
  3. Spread ½ ts sesame oil on your cutting board. Put the hot rice cake in the oily spot on the cutting board. Pound it with a pestle for about 5 minutes, until it becomes smooth and elastic. The rest of process is the same as the method of using a microwave oven

Prepare the rice cake for ddeokbokki:

  1. Cut it into 8 equal pieces, then roll each piece out into a 4 inch long cylinder shaped rice cake.
  2. Put ½ ts sesame oil onto your hands and gently rub the rice cakes to coat them in a thin sheen of oil. This will give them a nice flavor and keep them from sticking to each other.
  3. Prepare the rice cake for ddeokguk (rice cake soup):
  4. Cut it into 2 equal pieces, then roll each piece out into two 10 inch long cylinder shaped rice cakes.
  5. Let them cool at room temperature for several hours, then slice diagonally into thin discs.
  6. Use right away, or put in a plastic bag and freeze for later use. This amount is for 1 serving of ddeokguk, so if you want to make two bowls of soup, make two batches.
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How to Make Tteokbokki:

Ingredients:

  • 1 pound of cylinder shaped rice cake
  • 4 cups of water
  • 7 large size dried anchovies, with heads and intestines removed
  • 6 x 8 inch dried kelp
  • ⅓ cup hot pepper paste
  • 1 tablespoon hot pepper flakes
  • 1 tablespoon sugar
  • 3 green onions, cut into 3 inch long pieces
  • 2 hard boiled eggs, shelled (optional)
  • ½ pound fish cakes (optional)

Instructions:

  1. Add the water, dried anchovies, and dried kelp to a shallow pot or pan.
  2. Boil for 15 minutes over medium high heat without the lid.
  3. Combine hot pepper paste, hot pepper flakes, and sugar in a small bowl. Remove the anchovies and kelp from the pot and add the rice cake, the mixture in the bowl, the green onion, and the optional fish cakes and hard boiled eggs. The stock will be about 2 ½ cups.
  4. Stir gently with a wooden spoon when it starts to boil. Keep stirring until the rice cake turns soft and the sauce thickens and looks shiny, which should take about 10 -15 minutes. If the rice cake is not soft enough, add more water and continue stirring until soften. When you use freshly made rice cake, it takes shorter time. If you use frozen rice cake, thaw it out and soak in cold water to soften it before cooking.
  5. Remove from the heat and serve hot.
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