TTEOKBOKKI (KOREAN SPICY RICE CAKES)
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
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
SPICY SPANISH RICE
Enjoy this great, Spanish-style one-pan dinner of spicy, smoky pork paella. It delivers three of your 5-a-day as well as plenty of flavour
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 55m
Number Of Ingredients 13
Steps:
- Heat the oil in a frying pan and cook the onion for 5 mins until soft. Add the pork and fry a few mins to brown it a little.
- Tip in the garlic, rice and paprika, stirring briefly. Stir the saffron into the bouillon, then pour this in as well. Add the pepper, cover the pan, reduce the heat and simmer for 25 mins before mixing in the beans. Cover and cook for 10 mins more.
- Add the prawns, cover again and cook for 2 mins until the rice has absorbed all the liquid. Stir in the parsley and serve with lemon wedges.
Nutrition Facts : Calories 477 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 35 grams protein, Sodium 0.5 milligram of sodium
ROBIN'S SPICY RIBS
A great recipe that you can make ahead and marinate overnight. If you like your barbecue ribs a little on the spicy side, you will love these ribs! Great with potato salad and baked beans.
Provided by RYANEZ7
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 9h45m
Yield 4
Number Of Ingredients 13
Steps:
- Place the ribs in large pot with enough water to cover, and bring to a boil. Stir in the lemon juice. Cook the ribs 1 hour, until meat is tender. Drain, and place in large resealable plastic bags.
- In a medium saucepan over medium heat, mix the picante sauce, brown sugar, barbeque sauce, garlic, mustard, Worcestershire sauce, jalapeno peppers, and onion. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes, stirring occasionally, until thickened. Pour over the ribs in the plastic bags. Seal bags, and marinate ribs 8 hours, or overnight, in the refrigerator.
- Preheat the grill for high heat.
- Lightly oil the grill grate. Place ribs on the grill, and discard remaining marinade. Season ribs with red pepper flakes, and cook 10 to 20 minutes, turning once, until browned and crisp.
Nutrition Facts : Calories 607.7 calories, Carbohydrate 51.5 g, Cholesterol 120.1 mg, Fat 32 g, Fiber 5.9 g, Protein 32.8 g, SaturatedFat 11.3 g, Sodium 1974.7 mg, Sugar 33 g
SPICY BAKED RICE
Make and share this Spicy Baked Rice recipe from Food.com.
Provided by ratherbeswimmin
Categories Long Grain Rice
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a skillet, cook beef, green pepper, and onion until meat is browned and the veggies are tender; drain.
- Add the next 8 ingredients; mix well.
- Pour into a greased 2 quart casserole dish.
- Cover and bake at 350 degrees for 35 minutes.
- Uncover and sprinkle with cheese.
- Bake 10 minutes more or until cheese melts.
SPICY RICE
Steps:
- In a sauce pan combine oil, onion and green pepper. Saute over medium heat until vegetables are tender. Sprinkle in cayenne pepper. Add heated chicken stock and tomatoes. Bring to a boil. Add rice and stir. Cover and reduce to a simmer. Continue simmering over low heat until all liquid is absorbed. Serve hot.
HOT 'N' SPICY SPARERIBS
I always keep this dry rub in a shaker on my shelf so I have it ready to use in an instant. It's a deliciously different way to prepare barbecued ribs.
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the sugar and seasonings. Rub all of it onto both sides of ribs. Make two stacks the three sheets of foil and place half the ribs in the center of each stack. Bring opposite long edges of foil together; fold down several times. Fold the short edges toward the food and crimp tightly to prevent leaks. Refrigerate overnight. Remove from refrigerator 30 minutes before grilling., Prepare grill for indirect heat. Place foil packets over indirect medium heat. Grill, covered, for 1-1/2 hours or until tender, turning foil packets over after 45 minutes. Remove ribs from foil; place over direct heat. Grill, uncovered, for 10-15 minutes or until crisp, turning once.
Nutrition Facts : Calories 1310 calories, Fat 97g fat (35g saturated fat), Cholesterol 383mg cholesterol, Sodium 1204mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 93g protein.
SPICY RICE CASSEROLE
Stirring up pork sausage, wild rice and jalapeno to taste makes this a terrific side. Or serve it with cornbread to turn it into a main dish. It's easy to make ahead and reheat for a potluck meal. -Debbie Jones, California, Maryland
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook sausage, cumin and garlic powder over medium heat until meat is no longer pink; drain. Add onions and green peppers; saute until crisp-tender., Dissolve bouillon in water; add to skillet. Stir in jalapeno, rice and rice seasoning packet; bring to a boil. Reduce heat and simmer, uncovered, until water is absorbed, 5-10 minutes.
Nutrition Facts : Calories 473 calories, Fat 25g fat (8g saturated fat), Cholesterol 61mg cholesterol, Sodium 1365mg sodium, Carbohydrate 45g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.
SPICY RICE BAKE
The full title is: Spicy Rice Bake with Black Eyed Peas, Collard Greens and Sweet Potato. from 3 Bowls: Vegetarian Recipes From an American Zen Buddhist Monastery by Seppo Ed Farrey with Myochi Nancy O'Hara
Provided by That is Dr House to
Categories One Dish Meal
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Peel and dice the sweet potato into 1/2 inch cubes. Remove the ribs of the greens, tear them in half lengthwise and cut into 1/2 inch strips.
- Preheat oven to 350 degrees.
- Heat oil over medium high heat.
- Sauté the onion and salt for about 2 minutes or until onion begins to soften then add the the garlic and sauté until the onion is almost translucent, about 3 to 4 minutes more.
- Stir in the sweet potato and collard greens. Sauté, stirring occasionally, until the collard greens are bright [NOT DARK] green and wilt, about 5 minutes.
- Place the rice and black eyed peas in a 9X13 inch baking dish. Add the sweet potato mixture and cayenne pepper and mix well.
- Pour 6 cups of boiling water, the tamari, the balsamic vinegar into the baking dish and mix carefully.
- Cover tightly with foil and bake for one and one half hours, or until the rice and black eyed peas are tender. Stir gently and serve hot.
Nutrition Facts : Calories 413.6, Fat 9.2, SaturatedFat 1.4, Sodium 1499.3, Carbohydrate 72.2, Fiber 6, Sugar 3.5, Protein 11
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EASY SPICY RICE RECIPE - FUSS FREE FLAVOURS
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4.9/5 (31)Total Time 30 minsCategory Side DishCalories 269 per serving
- Halve the chilli peppers. Cut into cubes. Discard the seeds and membrane for less heat, or include them if you prefer a spicier dish.
- Pour the oil into the bottom of a heavy saucepan, or casserole dish (Dutch oven) and heat over a low flame. Add the garlic and chilli and fry for a few minutes until starting to soften.
- Pour over the stock, Add a little salt. Bring to a gentle simmer, put the lid on the pan and leave on the lowest heat for 18 minutes.
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5/5 (46)Total Time 20 minsCategory SnacksCalories 381 per serving
- Boil the soup stock in a shallow pot over medium high heat and dissolve the tteokbokki sauce by stirring it with a spatula. Once the seasoned stock is boiling, add the rice cakes, fish cakes and onion. Boil them a further 3 to 5 mins until the rice cakes are fully cooked. Then, to thicken the sauce and to deepen the flavor, simmer it over low heat for a further 2 to 4 mins.
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