Ddeokbokki (KOREA)


  • 2 cups of rice cake (Garaetteok), (or 20 pieces)
  • 2.5 cups fish stock, vegetable stock or water
  • 1 cup collard greens or Chinese lettuce, cut into strips
  • ½ onion (large), sliced ​​(half moon)
  • ½ carrot (large size), cut diagonally (To give an oval shape to vegetable slices such as zucchini and eggplant by cutting it sideways.)
  • 2 green onions, cut into small pieces

For the sauce:

  • 2-3 tablespoons of gochujang
  • 2 tablespoons of honey
  • 1 tablespoon of brown sugar
  • 1 tablespoon of soy sauce (ganjang)
  • 2-3 cloves of garlic, crushed or finely chopped

For the top

  • white sesame
  • Scallion
  • 1-2 hard boiled eggs (optional)

 

Soak frozen rice cakes in cold water for at least 30 minutes to thaw. At the end of the time, separate all the rice cakes from each other one by one and rinse them with the help of a strainer and keep them aside.

In a small bowl, whisk together the gochujang, honey, brown sugar, soy sauce, and garlic paste. Keep the prepared sauce mixture aside.

Pour 2.5 cups of fish stock, vegetable stock or just water into a wok and bring to a boil over high heat. After the water starts to boil, pour the sauce mixture you prepared into the wok pan and mix well. Let the mixture boil for about 5 minutes on medium heat.

Then add the rice cakes, carrot, onion and cabbage slices in order to the wok and continue to simmer over medium heat for another 5-6 minutes, stirring carefully from time to time. Finally, add the green onions to the pan and cook by mixing all the ingredients for another 1-2 minutes, then turn off the stove. (At the end of the cooking process, the consistency of the sauce will be denser.)

ENJOY YOUR MEAL
 

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