Spicy Korean Rice Cakes Prepared in 20 Minutes
Ttokpokki, a popular Korean street food, is known for its dark red, spicy-sweet sauce and a sticky, mozzarella-like texture of rice cakes. This quick and easy-to-make dish is now even more delicious with the addition of fish cakes and eggs, as remade by an unspecified individual after a five-year hiatus.
Preparation
To start, prepare the homemade broth by boiling 1 liter of water, 7 dried anchovies (without heads and innards), and a piece of kelp (dashima, 12-15 cm) on medium heat for 15 minutes without a lid. This helps to remove any fishy smell. Once boiled, strain the broth, and the anchovies and kelp can be eaten.
While the broth is cooking, mix gochujang paste, soft red pepper flakes, and sugar to create the sauce. For a less spicy taste, soak the pepper flakes in water for 10 minutes.
In the meantime, slice three green onions, with some saved for garnish.
Cooking the Dish
Add the rice cakes (450g, 8-9 cm long) to the boiling broth, followed by the sauce, onions, and fish cakes. Cook for 7 minutes, stirring, until the sauce thickens and becomes glossy.
Add 50g of ramen noodles 3 minutes before the end of cooking. The edible anchovies from the broth can be added to the dish, providing extra nutrition.
To poach the eggs, crack an egg into 200ml of water with 5ml of vinegar, and cook in the microwave for 80 seconds (600W). Add 2 boiled eggs to the dish.
Serving and Garnish
Serve ttokpokki with 5g of green onions for garnish. This vibrant dish, with its homemade broth, fish cakes, eggs, and spicy sauce, is ready in just 20 minutes. Enjoy!
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