Samyang Tteokbokki Recipes
TTEOKBOKKI - SPICY STIR-FRIED RICE CAKES
Steps:
- Soak the rice cakes for about 20 minutes (can be longer for refrigerated rice cakes).
- Cut the fish cake, cabbage, and scallions into about 2-inch long pieces.
- To a large pan, add the dried anchovies, dried kelp, and onion along with 5 cups of water. Bring it to a boil over medium high heat, and continue to boil for 10 minutes. Reduce it close to medium if your heat is very high. Remove the anchovies, dasima and onion from the broth.
- Add the sauce ingredients to the pan, stirring to dissolve the red chili pepper paste (gochujang).
- Add the rice cakes. Boil until the rice cakes become very soft and the sauce is thickened, about 8 - 10 minutes. This can take longer, depending on your rice cakes. Stir frequently so the rice cakes don't stick to the bottom of the pan.
- Drop the vegetables, garlic, and fish cakes in. Continue to boil, stirring occasionally, for an additional 4 - 6 minutes. Depending on rice cakes, you may need more time to reach a desired level of softness. Add more broth or water as necessary. Drop in the scallions and boiled eggs with 2 to 3 minutes remaining. Taste the sauce, and adjust the seasoning if needed. Serve hot.
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- Soak rice cakes in warm water for 10 minutes (if they're frozen, you probably need more time to let them thaw). Place water, kombu, and dried shiitake mushrooms in a large saucepan and bring to a boil over medium heat. Reduce heat and let simmer for 10 minutes. In the meantime, prepare the carrot, onion, green cabbage, and scallions.
- Discard kombu and mushrooms from the pot and add the gochujang, gochugaru, soy sauce, sugar, and minced garlic. Bring broth to a boil, then add rice cakes, ramen noodles, carrot, onion, and cabbage. Continue to simmer, stirring frequently, until rice cakes are soft but still chewy and sauce is thickened, about 6-8 minutes. Add more water during this process if you want a soupier base.
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- In a pot or a wok, pour the stock and add gochujang, gochugaru, soy sauce and sugar. Stir well until gochujang and sugar has dissolved completely and bring it to boil over high heat.
- Add fish cake, cabbage, white/light green part of then green onions and carrot. Bring back to boil and let it keep boiling for 2 to 3 minutes.
- Add noodles and hard boiled eggs and cook the noodles until your liking or following then directions of the package you’re using. Toss in the dark green part of the green onions.
- Transfer to a serving bowl and garnish with sesame seeds. Serve with fried dumplings or/and kimbap! Enjoy!
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