Day: September 1, 2019

Recipes of Tteokbokki

Posted on by radish321

On this blog I am going to tell you the recipes of tteokbokki.

I am going to tell you the recipe by using 6 oz. of rice cake.

Tteokbokki is usually eaten as a snack food in Korea.

Introduction to Tteokbokki Rice Cake

  • Tteokbokki is a food which uses rice cakes. There are many different kinds of rice cakes, but the one you want to use is the tteokbokki tteok or garaetteok. Usually, super markets sell the rice cakes that is used for tteokbokki in packages.

Tteokbokki Sauce

  • 1 Tbs. of gochujang. (Gochujang is a Korean chili paste)
  • 1 Tbs. of gochugaru. (Gochugaru is a Korean dried chili flakes. It will make it spicier, so if you like spicy things you may put it in)
  • 1 Tbs. of soy sauce. (Soy sauce will make it sweeter and taste better)
  • 1 Tbs. of sugar

Tteokbokki Ingredients

  • 6 oz. of rice cake
  • 3 oz. of fish cake (cut into bite sizes)
  • 1 green onion (sliced)
  • 1 boiled egg (optional)
  • Cheese (optional)

How to Cook Tteokbokki

  • Boil 3 cups of water in medium high heat.
  • Leave the rice cakes in normal temperature water until the sauce goes inside the boiling water.
  • Put Gochujang, Sugar, and Soy sauce inside the boiling water and stir it until the boiling water becomes red.
  • Take the rice cakes out of the water and add them into the boling sauce and water. Lower the heat into medium heat and cook it for 5 to 6 minutes. Stir the rice cake occasionally.
  • Then, after 5 to 6 minutes had passed add the fish cakes and add them in the boiling sauce with rice cakes in it. Keep stirring the rice cake and the fish cake until the sauce gets thickened or stir it for 3 to 4 minutes after you had added the fish cake.
  • After the rice cake is cooked take the food out and immediately slice the green onion. You would only want a bit of the green onions, because it is usually used for decorating.
  • Then, cut the boiled egg in half, if you want, and set it on top of the tteokbokki. (optional)
  • You can also put cheese on top of the tteokbokki. (optional)
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Recipes about Kimbap

Posted on by radish321

Today I will be telling you the recipe of kimbap. Hope you enjoy.

Also for the Kimbap fillings I am going to tell you about the classic fillings, because there are lots of different fillings used to make Kimbap. (All the kimbap fillings are seasoned)

Kimbap Seaweed and Rice

  • You will need special dried seaweed sheets that are used for making Kimbap.
  • You will need cooked rice that is seasoned with sesame oil, salt, and sesame seeds. ( If you don’t have sesame seeds you don’t need it necessarily)

Kimbap fillings

  • Yellow pickled radish’s(Danmuji) are cut straight in the vertical way or the long way. (They should not be thin or thick but in just the right size to fit in the seaweed sheet)
  • Carrots should be cooked in a weak fire and keep stirring it so that the carrots won’t burn. Also try to cut the carrots in short and thin way. (Again make sure your fillings are not so thin or thick)
  • Cucumbers are cut in the same way as the Yellow pickled radish. Cucumbers should also be cooked in a weak fire until the inside of the cucumbers are looking a bit invisible. (Make sure to not cut them short but long and don’t burn the cucumbers)
  • Spinaches are seasoned and boiled in hot water for a very short amount of time. The boiled spinaches should be ice bathed and after that squeeze the water out of the spinaches. Spinaches should look weak and not alive like how it was before it got boiled. The spinaches are seasoned with sesame oil and salt.
  • Eggs are supposed to be cooked like fried eggs and put salt into the eggs, but mix it with the white part and the yellow yolk. The Eggs are to be cut in a square shape but long like the cucumber. (Don’t cut the egg before it is a bit cooled down because the shape might change or it might break down)
  • I like to put hams instead of meat, because hams are already salted. I cut the hams into the vertical way like the cucumber and cook it.
  • Braised burdock roots are usually sold in packages because they are hard to seasoned and cooked. Braised burdock roots are optional, so if you want to put them in you may but if you can’t find them you don’t need them.

How to roll Kimbap

  • First, you just put the seaweed sheet down and spread the rice evenly.
  • Second, put or stack each ingredients you cooked and cut onto the rice.
  • Third, start rolling the seaweed sheet and be careful not to leave out any ingredients when you roll it.
  • Fourth, put weak pressure using your hands evenly while you roll it.
  • Fifth, it will be easier to cut the roll if you put water on your knife or put a bit of the sesame oil on the roll and spread it. This will help for you to cut the kimbap easier without ripping the seaweed sheet.