Gungjung Topokki Food

HOT AND SPICY RICE CAKE (TTEOKBOKKI)

Hot and spicy rice cake (Tteokbokki) image

When I lived in Korea I learned the secret to making good tteokbokki from a famous place in a local market. It was run by an old lady who could always be found stirring her pot of tteokbokki, and there were always people lined up to buy it. She was cooking right in front of us to I saw she used...

Categories Snack

Time 30m

Number Of Ingredients 10

Ingredients

1 pound of cylinder shaped rice cake, bought or homemade. (Use a little more if you're not adding hard boiled eggs and fish cakes)
4 cups of water
7 large size dried anchovies, with heads and intestines removed
6 x 8 inch dried kelp
⅓ cup hot pepper paste
1 tablespoon hot pepper flakes
1 tablespoon sugar
3 green onions, cut into 3 inch long pieces
2 hard boiled eggs, shelled (optional)
½ pound fish cakes (optional)

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.

GUNGJUNG-TOPOKKI

GUNGJUNG-TOPOKKI image

Number Of Ingredients 26

Ingredients

300 g white steamed rice cake13 g (1 tablespoon) sesame oil
100 g beef (top round)
표15 g (3 sheets) brown oak mushrooms
20 g dried pumpkin strips
seasoning sauce ①
9 g (½ tablespoons) soy sauce
6 g (½ tablespoons) sugar
4.5 g (1 teaspoon) minced green onion
2.8 g (½ teaspoons) minced garlic
0.3 g (⅛ teaspoons) ground black pepper
4 g (1 teaspoon) sesame oil
50 g (⅓ ea) onion
15 g (1 ea) green pepper
20 g (1 ea) red pepper
60 g mung bean sprouts
400 g (2 cups) water
4 g (1 teaspoon) salt
60 g (1 ea) egg13 g (1 tablespoon) cooking oil
seasoning sauce ②
18 g (1 tablespoon) soy sauce
6 g (½ tablespoons) sugar
6 g (1 teaspoon) honey
4.5 g (1 teaspoon) minced green onion
2.8 g (½ teaspoons) minced garlic
4 g (1 teaspoon) sesame oil
50 g (¼ cups) water

Steps:

1. Pour water into the pot, heat it up for 2 minutes on high heat. When it boils, scald the mung bean sprouts with salt for 2 minutes drain water (43 g). 2. Stir-fry on preheated pan the onion and pumpkin strips for 2 minutes respectively on medium heat. Stir-fry the green/red pepper for 20 seconds Season the beef and mushrooms with seasoning sauce ①, and stir-fry for 2 minutes on medium heat. 3. Preheat the frying pan, stir-fry white rice cake with seasoning sauce ② for 3 minutes on medium heat. Add the beef, mushrooms, pumpkin strips, onion, green/red pepper and mung bean sprouts, then stir-fry for 30 seconds Turn the heat off, mix them with egg garnish thoroughly.

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