Recipe: Spicy Tteokbokki (Spicy Long Rice Cake)

Recipe: Spicy Tteokbokki (Spicy Long Rice Cake)

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Today is National Rice Cake day, and originally we were scratching our heads as to how to provide an interesting spin on a food item that is consistently compared to Styrofoam. Well, it didn’t take long to find a way. While it may not be as nutritious as the typical American rice cake, the Korean’s certainly made it taste better.

Spicy Tteokbokki

Spicy Tteokbokki (Spicy Long Rice Cake)

Prep Time: 30 minutes | Yield: 4-5 servings

Ingredients:

  • 1 pack tube-shaped tteok, approximately 1 lb
  • 1 pack fish cake
  • 1 medium-sized round onion
  • ¼ cabbage
  • 4 shiitake mushrooms
  • 2 stalks celery
  • 1 carrot
Yangnyeom sauce ingredients:
  • 3 tbsp soy sauce
  • 3 tbsp hot pepper paste
  • 1 tbsp minced garlic, 2 tsp sugar
  • 1 tsp whole roasted sesame seed

Directions:

Cut tteok into bite sized pieces and soak.

Cut cabbage, onion, carrot, celery and shiitake mushrooms into thin slices.

Place all of the cut vegetables into a wide saucepan. Drain the tteok and add to the top of the saucepan. Cover and cook on medium heat for about 8-10 min. When the mixture begins to steam, open the lid and add the yangnyeom jang (sauce mixture) and mix well.

Be sure to serve this dish hot. Tteok isn’t good when it hardens. If you refrigerate, make sure you heat thoroughly so that the tteok softens.

 

Richard is an architect by degree (Lawrence Technological University, Southfield, Michigan) who began his career in real estate development and architectural planning. In September of 2010 he created Mobile Cuisine Magazine to fill an information void he found when he began researching how to start a mobile hotdog cart in Chicago. Richard found that there was no central repository of mobile street food information anywhere on the internet, and with that, the idea for MCM was born.

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