Best Rice Cake In Soy Sauce Kan Jang Ddeok Bok Ee Recipes

KOREAN RICE CAKE IN A SPICY SAUCE (DDEOK BOK EE)

Steps:

• Put rice cake in a pot. Add water to cover, bring to a slow boil and cook until soft.
• Add red pepper paste, red pepper powder, garlic, sugar, soy sauce, and pepper. Bring to a boil. Reduce heat and simmer until the sauce thickens a bit.
• Add onion, cabbage, carrots and cook for 2-3 minutes.
• Add fish cake and simmer for another 1-2 minutes.
• Finish with green onion and sesame seeds. Serve hot.

STIR-FRIED RICE CAKES (NIAN GAO)

Steps:

• Marinate the julienned pork with the water, light soy sauce, sesame oil, white pepper, vegetable oil, and cornstarch. Allow to sit for 20-30 minutes, while you prepare the rest of the ingredients.
• Rinse the rice cakes and drain. If using fresh or frozen rice cakes, you do not have to soak or thaw them. Only soak (according to package instructions) if using dried rice cakes.
• Thoroughly wash the baby bok choy (or napa cabbage). Drain, shaking off excess water. If using baby bok choy, separate into individual leaves. If using napa cabbage, cut the large leaves into smaller bite-sized pieces. Also prepare the garlic and scallions.
• If using mushrooms, slice them thinly. If using dried shiitake mushrooms, save the soaking liquid.
• Place your wok over high heat until it begins to smoke lightly. Add the vegetable oil to coat the wok, and add the pork and garlic. Cook until the pork turns opaque. If using mushrooms, add them now and stir-fry for 1 minute.
• Stir in the scallions, bok choy/cabbage, and Shaoxing wine. Stir-fry for 30 seconds, and move everything to the center of the wok to create an even "bed" of vegetables and meat. Distribute the rice cakes on top (this prevents them from sticking to the wok).
• Add water (or mushroom soaking water for extra flavor). Depending on how hot your stove gets, you can add 1/2 cup to 3/4 cup. Cover, and cook for 2 minutes to steam the rice cakes and cook the vegetables.
• Remove the cover, and add the sesame oil, dark soy sauce, light soy sauce, oyster sauce, white pepper, and sugar. Stir-fry everything together for 1 minute over medium heat. Taste, and season with additional salt if necessary. Continue stir-frying until the rice cakes are coated in sauce, cooked through but still chewy. Plate and serve!

GUNGJUNG TTEOKBOKKI (KOREAN ROYAL COURT RICE CAKES)

Steps:

• In a small bowl, combine soy sauce, sugar, garlic, black pepper, 2 tablespoons of the scallions and 1/4 teaspoon sesame oil, stirring to dissolve the sugar. Transfer half of the sauce to another small bowl.
• Thinly slice beef crosswise about 1/8-inch-thick, then cut into 2-inch strips. Add beef to one bowl and toss to evenly coat, massaging sauce into beef. Let stand for 15 minutes.
• Meanwhile, in a medium bowl, combine rice cakes and enough lukewarm water to cover by 1 inch. Soak for 10 minutes. Drain, then return the rice cakes to the bowl. Add the remaining sauce and toss to evenly coat.
• In a large skillet, heat safflower oil over medium. Add onion and cook, stirring occasionally, until softened, 3 minutes.
• Add beef with its marinade and cook, stirring, until the beef is no longer pink, about 1 minute. Add mushrooms and cook, stirring occasionally, until softened, 3 minutes. Add bell pepper and cook, stirring occasionally, 3 minutes.
• Add the rice cakes, their sauce and 1/2 cup water and bring to a simmer. Reduce heat to low and cook, stirring frequently, until sauce thickens and rice cakes are tender and nicely glazed, about 8 minutes. Stir in mung bean sprouts and remaining scallions and sesame oil. Season with salt and pepper.
• Divide tteokbokki among bowls and garnish with sesame seeds. Serve warm.

RICE CAKE SOUP WITH BOK CHOY AND EDAMAME

Steps:

• In a pot, heat oil over medium-high. Add leeks, scallion whites and ginger, and season with salt and pepper. Cook, stirring occasionally, until lightly golden at the edges and softened, 7 to 8 minutes.
• Add chicken stock and bok choy stems, and bring to a boil over high. Reduce the heat and simmer and cook until the broth is flavorful, about 10 minutes. Add rice cakes and simmer until plump, about 8 minutes.
• Add edamame and bok choy leaves and stir until bright green, about 1 minute. Swirl in the beaten eggs in a slow, steady stream, stirring gently to make sure the eggs form long ribbons. Stir in the vinegar; season with salt and pepper. Divide among bowls and top with remaining scallion greens.

SPICY KOREAN RICE CAKES (DDEOKBOKKI OR TTEOKBOKKI)

Steps:

• Bring water to a boil in a saucepan. Add rice cakes and fish cakes; return to a boil. Add simple syrup, gochujang, chile powder, garlic, salt, and pepper; cook for 1 to 2 minutes. Add onion and green onion. Simmer until sauce is red, thick, and silky, about 5 minutes.