Spicy Korean Rice Cakes (Tteok-pokki)

ADSENSE Link Ads 200 x 90

ADSENSE 336 x 280

Ingredients:

• 12 oz (300g) rice cakes
• 1-2 sheets Korean style flat fish cakes, cut into large bite size pieces
• 6-7 large dried anchovies
• 1 large piece dried sea kelp (konbu)
• 3 cups water
• 1/4 small cabbage, diced
• 1/2 onion, sliced
• 1 small carrot, thinly sliced
• 2 heaping tablespoons Korean chili paste
• 1 tablespoon Korean chili flakes
• 1-1/2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon corn syrup, optional
• 1 green onion, chopped
• 2-4 hard boiled eggs

Directions:

1. In a small pot, combine 3 cups water with dried anchovies and sea kelp. Bring to boil first, then simmer over low heat for 10 minutes. Remove from the heat and let it soak for 5 minutes. Discard the anchovies and the sea kelp and reserve 2 cups of the stock. Set aside.
2. Meanwhile if your rice cakes are frozen, soak them in the cold water for 10 minutes. Drain and set aside.
3. In a skillet, combine Korean chili paste, chili flakes, soy sauce, sugar, corn syrup. Pour the reserved 2 cups of anchovy stock and mix everything well. Put cabbage, onion, carrot, and rice cakes in the skillet and bring to boil over medium heat. When it starts to boil, stir occasionally to incorporate everything with the sauce and let them simmer for 15 minutes.  Adjust the heat so that it doesn't burn or stick on the bottom in a skillet. Stir occasionally.
4. When the sauce gets reduced half-way and everything is tender, remove from the heat and place hard boiled eggs on top. Sprinkle with green onion as garnish. Serve hot. 

Source>>Spicy Korean Rice Cakes (Tteok-pokki)@dramafever

ADSENSE 336 x 280 dan ADSENSE Link Ads 200 x 90

Tweet