Tteokbokgi

AuthorNok UnphonCategory

Yields2 Servings

 200 g frozen Korean rice cakes (Tubular type)
 200 g Eomuk (Korean fish cake), or frozen fish balls
 400 g onion
 100 g leek
 2 eggs
 1 tbsp sesame oil
Marinate sauce
 2 tbsp Gochu Jang (Korean hot pepper paste)
 4 tsp olive oil
 4 tsp glucose syrup
 2 tsp soy sauce
 1 tsp chopped onion
 ¼ tsp grounded black pepper
 400 ml water

1

Boil the frozen Korean rice cakes until they float to the surface. Transfer the rice cakes to a bowl of cold water and drain the water. Add sesame oil to avoid they stick together. Leave aside.

2

Boil the frozen Korean rice cakes until they float to the surface. Transfer the rice cakes to a bowl of cold water and drain the water. Add sesame oil to avoid they stick together. Leave aside.

3

Cut Eomuk in the bite site. If you use fish balls, you don't need to cut. Just leave it to defrost at room temperature for a while. Leave aside.

4

Cut the onion into small pieces. Cut the leek into long thin pieces. Leave aside.

5

Make marinate sauce by mixing Gochu Jang, grounded black pepper, olive oil, glucose syrup, soy sauce, 5g chopped onion, and water together.

6

Heat up a deep pan or a wok at medium- high heat. Add the marinate sauce to the pan and bring it to boil. When the sauce starts to bubble, add the rice cakes and stir. Let it simmer for about 10 minutes. Add the fish balls or Eomuk. Stir well. Add hard boil eggs. Add the onion and leek. Stir well. Let it cook for about 5 minutes. Remove from the heat. Transfer to a serving plate.

Ingredients

 200 g frozen Korean rice cakes (Tubular type)
 200 g Eomuk (Korean fish cake), or frozen fish balls
 400 g onion
 100 g leek
 2 eggs
 1 tbsp sesame oil
Marinate sauce
 2 tbsp Gochu Jang (Korean hot pepper paste)
 4 tsp olive oil
 4 tsp glucose syrup
 2 tsp soy sauce
 1 tsp chopped onion
 ¼ tsp grounded black pepper
 400 ml water

Directions

1

Boil the frozen Korean rice cakes until they float to the surface. Transfer the rice cakes to a bowl of cold water and drain the water. Add sesame oil to avoid they stick together. Leave aside.

2

Boil the frozen Korean rice cakes until they float to the surface. Transfer the rice cakes to a bowl of cold water and drain the water. Add sesame oil to avoid they stick together. Leave aside.

3

Cut Eomuk in the bite site. If you use fish balls, you don't need to cut. Just leave it to defrost at room temperature for a while. Leave aside.

4

Cut the onion into small pieces. Cut the leek into long thin pieces. Leave aside.

5

Make marinate sauce by mixing Gochu Jang, grounded black pepper, olive oil, glucose syrup, soy sauce, 5g chopped onion, and water together.

6

Heat up a deep pan or a wok at medium- high heat. Add the marinate sauce to the pan and bring it to boil. When the sauce starts to bubble, add the rice cakes and stir. Let it simmer for about 10 minutes. Add the fish balls or Eomuk. Stir well. Add hard boil eggs. Add the onion and leek. Stir well. Let it cook for about 5 minutes. Remove from the heat. Transfer to a serving plate.

Tteokbokgi

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