KOREAN RICE TTEOKBOKKI
Tteokbokki one of the dishes we crave for when we watch a Korean drama or show, is one of the most popular street foods of Korea and one of the best spicy, sweet dishes along with soju and other beer.
Whether old or young, everyone loves to eat Tteokbokki and there is no doubt why it is famous. Tteokbokki is incredible in taste and the traditional ones are made with fish cakes, spicy sauce and green onions, though nowadays it is available in Veg too and can be found in Korean restaurants easily too.
You can also try to make these Tteokbokki at home too.
INGREDIENTS
- 2 1/2 cups (590 ml) low-sodium vegetable broth (homemade or store-bought)
- 3 green onions, roughly chopped; white and green parts separated
- 1/4 head napa cabbage, thinly sliced
- 2 carrots, peeled and sliced
- 1 tablespoon minced garlic (3 to 5 cloves)
- 2–3 tablespoons gochujang (Korean red pepper paste)
- 1 tablespoon Gochu-garu (Korean red pepper flakes; optional)
- 2 tablespoons low-sodium tamari or soy sauce
- 1 teaspoon cane or coconut sugar
- 4 ounces shiitake mushrooms, chopped into bite-sized pieces
- 16 ounces (450 g) Korean rice cakes (thawed if frozen)
- 1 1/2 teaspoons toasted sesame oil (optional)
- Sesame seeds, for garnish (optional)
INSTRUCTIONS
- In a large saucepan or pot, bring the vegetable broth to a boil over high heat. Reduce the heat to medium-low and cook the cabbage, white parts of the green onions, carrot, and garlic for 2 to 3 minutes.
- Stir in the gochujang (paste), Gochu-garu (flakes), tamari, and sugar. Add the mushrooms and simmer for an additional 1 to 2 minutes.
- Add the rice cakes to the pan/pot and simmer for 15-20 minutes, stirring occasionally. The rice cakes will soften and grow larger, while the sauce will decrease and thicken.
- Turn the heat off and stir in the green onions and sesame oil (optional). Top with sesame seeds, then serve warm.
Author : Saurabh Thapa