Crispy Chili Rice Cakes Ki Rum Ddeokbokki Food

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.

HOT AND SPICY RICE CAKE (TTEOKBOKKI)

Steps:

• Add the water, dried anchovies, and dried kelp to a shallow pot or pan. Boil for 15 minutes over medium high heat without the lid.
• Combine hot pepper paste, hot pepper flakes, and sugar in a small bowl. Remove the anchovies and kelp from the pot and add the rice cake, the mixture in the bowl, the green onion, and the optional fish cakes and hard boiled eggs. The stock will be about 2½ cups.
• Stir gently with a wooden spoon when it starts to boil. Keep stirring until the rice cake turns soft and the sauce thickens and looks shiny, which should take about 10 -15 minutes. If the rice cake is not soft enough, add more water and continue stirring until soften. When you use freshly made rice cake, it takes shorter time. If you use frozen rice cake, thaw it out and soak in cold water to soften it before cooking.
• Remove from the heat and serve hot.

CRISPY CHILI RICE CAKES (KI-RUM DDEOKBOKKI)

Steps:

• In a bowl, combine together all the sauce ingredients and set aside.
• Bring a large pan of water to a boil. Add in the rice cakes and return to a boil for 2-3 minutes, until the rice cakes float to the surface of the water. Drain and transfer to a large, flat baking sheet. Spread the rice cakes out into a single layer, separating them from one another to prevent them from sticking. Drizzle over a little vegetable oil and turn to coat.
• In a large frying pan, heat the vegetable oil over high heat. When hot, add the rice cakes, in batches, and fry for 3-4 minutes, turning every now and again until crispy. Use a slotted spoon to remove the rice cakes from the pan and add them to the sauce. Thoroughly toss everything together until evenly coated.
• Plate up with the green onions and black sesame seeds sprinkled over the top.
• Recipe courtesy of Our Korean Kitchen by Jordan Bourke & Rejina Pyo, buy the book here: https://www.amazon.com/Our-Korean-Kitchen-Jordan-Bourke/dp/1681881861/ref=sr_1_1?ie=UTF8&qid=1492790840&sr=8-1&keywords=Our+korean+kitchen.

SPICY KOREAN RICE CAKES (DDEOKBOKKI OR TTEOKBOKKI)

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.