Koreans and their Love for Rice Cake:Tteokbokki
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The time may change, but the love for tteokbokki by Korean people will endlessly be the same. Tteokbokki has been a long part of every Korean’s lives
The Original recipe was made by simmering beef, seafood, or mushrooms in soy sauces, spices, and oil with rice cake and various vegetables. In older texts, the dish appears under the name “byeongja.”
Instructions
| Prep time:10 min | Cook time: 10 min Servings: 2 | Total time: 20 min |
Ingredients
- 350 g Korean rice cake, separated
- 150 g Korean fish cakes, rinsed over hot water & cut into bite-size pieces
- 2 cups Korean soup stock (dried kelp and dried anchovy stocks)
- 60g 2 ounces onion, thinly slices
TTEOKBOKKI SAUCE (MIX IN BOWL)
- 3 Tbsp gochujang (Korean chili paste)
- 1 ½ tbsp raw sugar
- 1 tbsp soy sauce
- 1 tsp minced garlic
- 1 tsp gochugaru (Korean chili flakes)
GARNISH
- 1 tsp roasted sesame seeds
- 1 tsp sesame oil
- 1 stalk green onion, finely chopped.
Directions
- Soak the rice cake in warm water for 10 mins. If it’s already soft then don’t soak it.
- In a shallow pot boil the soup and stock over medium-high heat, then add the tteokbokki sauce and keep stirring until it’s mixed well. Once the stock is boiling, add the rice cakes, fish cakes, and onion. Boil then 3-5 mins until the rice cakes are fully cooked. Then for thickening the sauce and deepen the flavor, simmer it over low heat for 2-4 mins
- Add sesame oil, sesame seed, and green onion then quickly stir. And it’s done …
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[…] of us do wonder what Koreans eat every day? What do they have for breakfast, lunch, and dinner, and how does it look alike. You may be wondering how it is different from our food and culture. […]