Korean Chicken Tteokbokki W Gaednip Spicy Rice Cakes W Perilla Leaves Recipes

KOREAN CHICKEN TTEOKBOKKI W GAEDNIP (SPICY RICE CAKES W PERILLA LEAVES)

KOREAN CHICKEN TTEOKBOKKI W GAEDNIP (SPICY RICE CAKES W PERILLA LEAVES) image

Categories Chicken Kid-Friendly Quick & Easy

Yield 4 people

Number Of Ingredients 1

Ingredients

We made some chicken tteokbokki (spicy rice cake) by default the other night when our fridge lost power. We decided the smartest thing to do was to cook most of the stuff that would spoil if we couldn't get it up and running (we later went to Walmart and bought a mini-one) but it probably jus

Steps:

If time permits, soak the tteok (rice cakes) in water for about 30 minutes or defrost at room temperature. Saute the chicken pieces in a large pot with 1 tbsp of olive oil and soy sauce. Cook until pink is absent and add the minced garlic for 2, 3 minutes. Pour 2 cups water into the pot and boil for a few minutes. Turn the heat down to medium and simmer. Add the remaining ingredients (minus the perilla leaves & sesame seeds) to the pot and cook for 10 minutes. Continue cooking until rice cakes are soft and the sauce thickens up. Lastly add the shredded perilla leaves. Serve hot with rice or eat by itself. *Some Koreans like to make a deeper, flavorful broth by boiling kelp, various vegetables, and dried anchovies (myulchi) and using it for the tteokbokki sauce. I have tried both ways (the short and long methods) and there really is not much difference in taste simply because the gochujang (red pepper paste) simply overpowers all other ingredients. However, if you're a traditionalist and like taking the longer route, then most likely I will be done eating by the time your broth settles into a suitable sauce.

TTEOKBOKKI (KOREAN SPICY RICE CAKES)

Tteokbokki (Korean Spicy Rice Cakes) image

It is made with rice cakes (garaetteok, cylinder-shaped rice cake), fish cakes, boiled egg, and seasoned with chile paste. The rice cakes are chewy and tender. It looks super spicy and, originally, it is! But you can control the amount of chile paste. You might be able to find it easily at food vendors on the street of Korea. There are always delicious dukbokki boiling and ready to go. Garnish with sesame seeds if you like.

Provided by KFoodaddict

Categories Side Dish

Time 30m

Yield 2

Number Of Ingredients 9

Ingredients

3 cups water
2 dried anchovies, or more to taste
3 tablespoons chile paste
2 tablespoons white sugar
1 tablespoon soy sauce
1 tablespoon corn syrup
2 Korean fish cakes, sliced
½ onion, thickly sliced
1 spring onion, thickly sliced

Steps:

Combine water and anchovies in a saucepan and bring to a boil. Cook for 10 minutes. Remove anchovies.
Combine chile paste, sugar, soy sauce, and corn syrup in a bowl to make the sauce.
Add rice cakes and onion to the anchovy water in the saucepan. Add sauce. Bring to a boil and cook for 5 minutes, stirring occasionally. Add spring onion and boil 3 minutes more.

Nutrition Facts : Calories 182.8 calories, Carbohydrate 41.6 g, Cholesterol 16.4 mg, Fat 3.3 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 1.5 g, Sodium 733.4 mg, Sugar 22.4 g

TTEOKBOKKI - KOREAN SPICY RICE CAKE

Tteokbokki - Korean Spicy Rice Cake image

Make and share this Tteokbokki - Korean Spicy Rice Cake recipe from Food.com.

Provided by PanNan

Categories Korean

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

16 ounces rice cakes, for tteokbokki (defrosted if using frozen)
2 sheets korean rectangular fish cakes (Shagahk Oden, cut into squares) (optional)
2 cups cabbage (cut into 1 in squares)
1 carrot (sliced)
1/2 onion (sliced)
1 tablespoon chopped garlic (or 1 tsp garlic powder)
3 cups water (anchovy stock would be preferred if available)
2 tablespoons gochujang (spicy red bean paste)
1 tablespoon sugar
1 tablespoon soy sauce
1/4 teaspoon salt
1 dash black pepper
1 teaspoon ketchup

Steps:

Using a non-stick saute pan, add the water or anchovy stock and cabbage, carrot and onion and bring to a boil. Add gochujang, garlic, soy sauce, salt and sugar to this mixture.
When it reaches a full boil, add rice cake and fish cake and stir. Simmer for 20 minutes, stirring occasionally to make sure rice cakes don't stick to the bottom of the pan.
Taste after the simmer time and adjust seasoning if necessary. Add ketchup, stir in, and sprinkle with black pepper before serving.

Nutrition Facts : Calories 483.8, Fat 3.3, SaturatedFat 0.7, Sodium 806.2, Carbohydrate 102.8, Fiber 6.6, Sugar 7, Protein 10.8

SPICY KOREAN RICE CAKES (DDEOKBOKKI OR TTEOKBOKKI)

Spicy Korean Rice Cakes (Ddeokbokki or Tteokbokki) image

This is a very hot and spicy snack eaten all over Korea in homes and at food stands in the street. It consists of a lovely red sauce and chewy rice cakes which look like very thick, short noodles. If you're a spice lover and want to try a new texture, I would highly recommend this ddokboki, which we made with the kids at my school. It is always done to taste: some sweet, some hot, some with heavy garlic. You can imagine the variety we got with so many kids cooking it. Either way it is a definite Korean comfort food that you can experience with a quick trip to your Asian grocery store.

Provided by somthinclever

Categories Appetizers and Snacks Seafood

Time 29m

Yield 6

Number Of Ingredients 11

Ingredients

1 ½ quarts water
1 (24 ounce) package thinly sliced tteok (Korean rice cakes), drained
1 (14 ounce) package eomuk (Korean fish cakes), sliced
3 tablespoons simple syrup
3 tablespoons gochujang (Korean hot pepper paste), or more to taste
2 tablespoons red chile powder, or more to taste
1 tablespoon minced garlic
½ teaspoon salt
½ teaspoon ground black pepper
1 cup diced white onion
1 cup chopped green onions

Steps:

Bring water to a boil in a saucepan. Add rice cakes and fish cakes; return to a boil. Add simple syrup, gochujang, chile powder, garlic, salt, and pepper; cook for 1 to 2 minutes. Add onion and green onion. Simmer until sauce is red, thick, and silky, about 5 minutes.

Nutrition Facts : Calories 427.9 calories, Carbohydrate 87.9 g, Cholesterol 32.4 mg, Fat 1.7 g, Fiber 1 g, Protein 12.8 g, SaturatedFat 0.1 g, Sodium 310.5 mg, Sugar 3 g

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