Korean Chicken Tteokbokki W Gaednip Spicy Rice Cakes W Perilla Leaves Recipes

SPICY KOREAN RICE CAKES (TTEOKBOKKI)

Steps:

• Soak tteok in cold water to cover while preparing the other ingredients, about 10 minutes. Drain on paper towels.
• Combine beef with soy sauce, 1 teaspoon sesame oil and garlic.
• Heat a wok or skillet over high heat until very hot. Add beef mixture and stir-fry just until lightly browned, 1 minute. Add onion, scallions, and cabbage, if using, and stir-fry until crisp-tender, 2 to 3 minutes.
• Add gochujang and mix. Add about 1/3 cup water, remaining teaspoon sesame oil, sugar and tteok. Mix and let simmer until sauce is thick and tteok is soft, adding water a little at a time as needed. Adjust seasonings with sugar and gochujang.
• Mix in scallions and serve hot, sprinkled with sesame seeds.

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.

KOREAN CHICKEN TTEOKBOKKI W GAEDNIP (SPICY RICE CAKES W PERILLA LEAVES)

Steps:

• If time permits, soak the tteok (rice cakes) in water for about 30 minutes or defrost at room temperature. Saute the chicken pieces in a large pot with 1 tbsp of olive oil and soy sauce. Cook until pink is absent and add the minced garlic for 2, 3 minutes. Pour 2 cups water into the pot and boil for a few minutes. Turn the heat down to medium and simmer. Add the remaining ingredients (minus the perilla leaves & sesame seeds) to the pot and cook for 10 minutes. Continue cooking until rice cakes are soft and the sauce thickens up. Lastly add the shredded perilla leaves. Serve hot with rice or eat by itself. *Some Koreans like to make a deeper, flavorful broth by boiling kelp, various vegetables, and dried anchovies (myulchi) and using it for the tteokbokki sauce. I have tried both ways (the short and long methods) and there really is not much difference in taste simply because the gochujang (red pepper paste) simply overpowers all other ingredients. However, if you're a traditionalist and like taking the longer route, then most likely I will be done eating by the time your broth settles into a suitable sauce.