Sweet and Spicy Stir-fried TteokbokkiYearCake, a favorite of young Koreans.The process of Korean Tteokbokki is not mysterious, you can make delicious Korean Tteokbokki at home.Next, we will introduce the process of Korean Tteokbokki, including the home-style method and authentic Korean Tteokbokki.

Home-style Korean Tteokbokki

IngredientsPreparation

200g of rice cakes, 50g of kimchi,onionsand a small amount of minced garlic and Koreanchilisauce, 5g of sugar, 5g of salt,soy sauce8ml, 15ml of oil.

Method steps

1. Cut the rice cakes into short cylindrical shapes and then soak in hot water.

2. Heat the pot, add onions, minced garlic, and kimchi and stir-fry in the pot, then add soy sauce and sugar to adjust the seasoning, and stir-fry the rice cakes.

3. Add a little water, reduce the heat to a simmer, and let the rice cakes absorb the soup, then add salt andchili sauceand stir until evenly mixed.

Authentic Korean Tteokbokki

Ingredients preparation

200g of long rice cakes, 5g of chili sauce, 5g of sugar,spinach30g, 5g of chopped green onions, 3g of sesame oil,sesame seeds3g.

Method steps

1. Separate the long rice cakes one by one and soak in ice water.

2. Pour two cups of water into the pot and dissolve the chili sauce and a spoonful of sugar.

3. After boiling, put the soaked rice cakes in to cook.

4. After the rice cakes are cooked, put in the chopped spinach and green onions to cook again.

5. Finally, drizzle with sesame oil and sesame seeds.

Tips

1. Since the rice cakes are hard, it is best to soak them in ice water, which allows them to absorb flavor.

2. Use less sugar, and cook with sugar syrup instead of sugar, which results in a glossy and flavorful Tteokbokki.

3. Before eating Tteokbokki, be sure to drizzle with sesame oil and sprinkle with sesame seeds, which is the authentic way.

4. A special feature is that many Korean Tteokbokki don't use oil to stir-fry, but use the method of boiling in water, which allows the rice cakes to fully absorb the sauce, and is paired with crispy spinach, which has a rich texture.

Korean Tteokbokki recipe

Ingredients preparation

400g of rice cakes,beef200g,shiitake mushrooms3, onions 1/2, carrotsand radish1/4,bell pepper1/2,eggs1, 2/3 cup of water, 1/2 tablespoon of sesame oil, plant oil, salt to taste.2 tablespoons of soy sauce,white sugarand 1 tablespoon of chopped green onions, 2 tablespoons of minced garlic and sesame,pepperto taste.

Method steps

1. Put the rice cakes in hot water to blanch, and cut into 5cm long strips.

2. Cut the onions,carrotsand bell peppers into strips;cut the shiitake mushrooms into strips after soaking in warm water: divide the eggs intoegg yolksandegg whites, and fry each intopancakes, and cut into strips.

3. Mix the seasonings to make a seasoning sauce, then divide the seasoning sauce into two parts, and put it into the shiitake mushrooms and beef, and mix well.

4. Put the beef in a pot to stir-fry, then add the shiitake mushrooms;Finally, add onions, carrots, and bell peppers to continue stir-frying.

5. Put a small amount of water into the ingredients in step 4, and put the remaining seasoning sauce from step 3 into it.

6. After the ingredients are infused with flavor, add the rice cakes, and stir-fry over high heat, then reduce the heat to slowly cook;After the rice cakes are fully infused with flavor, drizzle with sesame oil, and add egg strips before serving.

Tips

1. Before cutting the rice cakes into strips, dip a small amount of water on the knife, so the rice cakes won't stick to the knife.Of course, you can also use the packaged rice cakes from the supermarket as Korean rice cakes.

2. When stir-frying, the rice cakes are easy to stick to the pot, so you can add a little more water when making the sauce, and stir-fry constantly to ensure that the rice cakes are fully in contact with the sauce, so that they won't stick to the bottom of the pot.