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The ingredients needed to cook Rich Tteokbokki (dukbokki) korean rice cake:
- Prepare Dried seaweed/kelp
- Prepare 3 cups water
- Take 2 cups Rice Cake
- Use 1/3 cup Gochujang (korean chili paste)
- Take 1 tbsp gochu garu (korean chili flakes)
- Prepare 1 1/2 tbsp brown sugar
- Provide 1 tsp Sesame seeds
- Provide 1 Green Onions chopped
- Provide Cabbages chopped
- Provide Onion chopped
- Take Korean Samyang (optional)
- Prepare Soft boiled eggs (optional)
- Prepare Pork slices (optional)
- Take Mozarella cheese
Instructions to make Rich Tteokbokki (dukbokki) korean rice cake:
- Mix gochujang, gochugaru, and sugar to make a paste
- Simmer water, put in dried seaweed for 10mins
- Take out dried seaweed
- Put in cabbages, onion, and rice cake, continue on simmer for 5mins
- Put in red paste, mix well, simmer until soup thickens
- Put in samyang (instant noodle) and half of the spice packet of samyang
- Put in sliced pork and sliced green onions, mix well. Turn the heat up
- Add cheese, Let it simmer for another 5 minutes until the meat is cooked and noodle absorbs the red spice
- Serve with eggs and a generous sprinkle of sesame seeds
All you need are Korean rice cake, Korean fish cake, green onion, Korean anchovy broth (kelp, dried anchovies, green onion roots, water), Teokbokki sauce (Korean hot pepper paste or gochujang, Korean hot pepper flakes or gochugaru, soy sauce, sugar, oligossacharide which you may substitute with corn syrup or honey), boiled egg, and chopped green onions for garnishing. Tteokbokki, also spelled dukbokki, topokki, or ddeokbokki, are Korean hot and spicy rice cakes. Cylindrical, chewy white rice cake noodles called tteok are stir fried in a delicious spicy gochujang based sauce. Savory elements are added to the sauce by way of anchovy stock, dried kelp and a splash of sesame oil. The rice and fish cakes are really just a vehicle for the star of the dish: the rich and spicy chili sauce.
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