Soy Sauce Tteokbokki Recipes

TTEOKBOKKI (KOREAN SPICY RICE CAKES)

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.

GUNGJUNG TTEOKBOKKI (KOREAN ROYAL COURT RICE CAKES)

Steps:

• In a small bowl, combine soy sauce, sugar, garlic, black pepper, 2 tablespoons of the scallions and 1/4 teaspoon sesame oil, stirring to dissolve the sugar. Transfer half of the sauce to another small bowl.
• Thinly slice beef crosswise about 1/8-inch-thick, then cut into 2-inch strips. Add beef to one bowl and toss to evenly coat, massaging sauce into beef. Let stand for 15 minutes.
• Meanwhile, in a medium bowl, combine rice cakes and enough lukewarm water to cover by 1 inch. Soak for 10 minutes. Drain, then return the rice cakes to the bowl. Add the remaining sauce and toss to evenly coat.
• In a large skillet, heat safflower oil over medium. Add onion and cook, stirring occasionally, until softened, 3 minutes.
• Add beef with its marinade and cook, stirring, until the beef is no longer pink, about 1 minute. Add mushrooms and cook, stirring occasionally, until softened, 3 minutes. Add bell pepper and cook, stirring occasionally, 3 minutes.
• Add the rice cakes, their sauce and 1/2 cup water and bring to a simmer. Reduce heat to low and cook, stirring frequently, until sauce thickens and rice cakes are tender and nicely glazed, about 8 minutes. Stir in mung bean sprouts and remaining scallions and sesame oil. Season with salt and pepper.
• Divide tteokbokki among bowls and garnish with sesame seeds. Serve warm.

MOM'S TTEOKBOKKI UDON

Steps:

• Mix the gochujang, sugar, soy sauce, gochugaru and garlic in a small bowl until smooth.
• Bring 1 cup of water to a boil in a large sauté pan over medium-high heat. Stir in the gochujang mixture until combined and continue to boil for 2 minutes. Add the cabbage, onion and fish cake strips to the pan. Cook, stirring occasionally, until the vegetables soften and the sauce is slightly thickened, 5 to 7 minutes. Remove the pan from the heat and gently stir in the scallions.
• Meanwhile, cook the udon in boiling water until the noodles soften and untangle, about 1 minute. Drain the udon (do not rinse) and add to the sauce. Toss the noodles with tongs to evenly coat, then serve immediately.

SOY SAUCE DDUKBOKKI

Steps:

• Soak the dduk in cold water for 30 minutes, breaking up any logs that are stuck together. Drain and set aside.
• Combine the soy sauce, garlic, rice wine vinegar and 1 cup of water in a small bowl.
• Heat the vegetable oil in a large saute pan, wok-style pan or wok over medium heat. Add the rib-eye steak and cook, stirring frequently, until no longer pink, 2 to 3 minutes. Use chopsticks to shred large pieces of beef into smaller pieces. Add the dduk and onions and stir to combine. Add the soy sauce mixture and cook, stirring occasionally to prevent sticking, until the dduk is soft and the liquid has mostly evaporated, 8 to 10 minutes.
• Add the bell peppers, mushrooms, oyster sauce and black pepper. Cook, adding in a bit of water if the dduk starts to stick, until the vegetables soften, 4 to 5 minutes. Add the scallions and cook until softened, 2 to 3 minutes.
• Remove from heat and stir in the sesame oil. Sprinkle with sesame seeds and serve immediately.