Many months ago, my hubby and elder son were into Korean food and loved so much of the korean spicy rice cake - Tteobokki. Off the rack, hubby bought a few packs of the tteobokki sauce from Korea back so I went to buy the frozen korean rice cake. Although it isn't cooked from scratch, it definitely is a easy dish for first timer like me.
This was not my first time cooking this dish but I loved this sauce. Previously bought tteobokki sauce (not this brand) from NTUC but the taste wasn't good enough for my fussy hubby. I will strongly recommend this sauce if you ever go Korea to their supermarket.
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| Homeplus Brand - Instant Tteobokki Sauce |
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| Tteobokki with added homemade kimchi |
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| Tteobokki by Eleanor |
Ingredients :
1 packet Tteobokki sauce (store bought, most of them are 150gm, slightly more is fine)
500gm Korean Rice Cake
3 small Fish cake, cut in bite size
1 carrot, diagonally sliced abt 1cm thickness (optional)
1/2 pack Crabstick (optional)
1/2 pack
1/2 Onion, sliced
2 stalk spring onion, cut into 3-4 cm strips
2-3cups Water (just enough to cover the rice cake)
Toasted Sesame seeds (for garnishing)
Method:
1) Heat up the frying pan or wok over medium flame, pour some oil and fry the onion til fragrant, no need until brown.
2) Add in water to boil, then add in the rice cakes to simmer for 8-10 min or until soft. Constantly stirring the rice cake to prevent it from sticking onto the base.
3) Add in the tteobokki sauce to mix well.
4) Add carrot, crabstick and fish cakes. Continue to boil, stirring constantly, for an additional 8-10 minutes or until the sauce thickens. The sauce should be sticky and thick, if still watery, boil for a while longer. Add in the spring onion to mix well and sprinkle the roasted sesame seeds right before turning the heat off. Serve immediately.
Note:
Tteokbokki does not reheat well in the microwave. Reheat any leftovers, along with a little bit of broth or water, in a small pan over low heat. You can also add in cabbages or hard boiled eggs.
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