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Tteokbukki

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Korean rice cakes or tteok, also known as dduk or toppoki can be found in Asian stores. Use the ones that are shaped like long cylinders and cut them in half before cooking. If you will use dried tteok, do not soak them. Instead cook them according to package instructions.

Tteokbukki is a spicy rice cake stew. This snack used to be a royal dish and now it is sold by street vendors in some areas in Korea. It is a sweet and spicy dish that is perfect for a cold day. Try it with shoju or Korean rice wine too.

 

2 servings

Ingredients:

8 ounces fresh or frozen tteok  (thawed)

4 ounces sirloin, thinly sliced

1/2 teaspoon soy sauce

2 teaspoons sesame oil

2 cloves garlic, minced

1 small onion, thinly sliced

2 cups green cabbage, cut crosswise into large pieces

1 to 2 tablespoons gochujang (Korean chili paste)

1 to 2 teaspoons sugar

2 scallions, thinly sliced

Sesame seeds

 

Marinate the beef in soy sauce, 1 teaspoon sesame oil and garlic.

Place the tteok in a large bowl and soak it in cold water for 10 minutes. Drain and dry them using paper towels. Set aside.

Heat a skillet or wok under high heat.  Reduce the flame to medium and stir-fry the beef for 2 minutes or until it is light brown. Add the cabbage and onions. Stir-fry for another 3 minutes or until they are tender. Stir in the chili paste, water, remaining sesame oil and mix well. Add the tteok and lightly stir. Let it simmer until the tteok is soft and the sauce thickens. Add water if needed and adjust seasoning.

Remove from heat and mix in the scallions. Transfer the tteokbukki to a plate and sprinkle with sesame seeds. Serve warm.

 

Photo Courtesy Of:  avlxyz

 

Bibimbap

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More and more people are into Korean food. I can say that I am one of those who enjoy it. I love eating kimchi with shoju and I appreciate other Korean dishes.

Bibimbap is made of rice which is topped with a variety of ingredients. You can use different types of meat or even seafood if you wish. It is a meal that you can prepare easily and it is perfect to go or lunch box style.

 

Serves 4

Ingredients:

700g sirloin, thinly sliced

2 medium sized sweet onions, thinly sliced

2 garlic cloves, finely chopped

2 teaspoons fresh ginger, grated

2 tablespoons light soy sauce

4 teaspoons sugar

3 teaspoons sesame oil

5 dried shiitake mushrooms, sliced

1 1/2 cups glutinous rice

1 tablespoon sesame seeds

4 tablespoons peanut oil

120g baby spinach leaves

4 eggs

2 carrots, peeled and sliced thinly

1 cucumber, sliced thinly

1/3 cup chili paste

Shredded nori

 

Marinate the beef in soy sauce, onions, ginger, garlic, sugar and 2 teaspoons of sesame oil. Cover and refrigerate for 30 minutes to 1 hour.

Cook the rice according to package directions.

Soak the mushrooms in boiling water for 30 minutes or until soft. Drain and set aside.

In a small skillet or pan, toast the sesame seeds for 3-5 minutes or until light brown.

Prepare the sauce by combining the chili paste, 2 teaspoons sugar and 1 teaspoon sesame oil in a small bowl.

Grease the flat plate or skillet with peanut oil. Fry the beef slices for 2-3 minutes on each side or until browned. Wrap the beef in foil.

In the same flat plate or skillet, add 1 tablespoon of peanut oil and cook the spinach for 5-8 minutes or until it is wilted. Remove the spinach and transfer them to a plate.

With the remaining peanut oil, fry the eggs sunny side up for 3-4 minutes. Spoon some oil over the yolk to coat it.

Place the rice into 4 bowls. Add beef, mushrooms, carrots, cucumber and spinach. Top with egg. Garnish with sesame seeds and shredded nori before serving.

 

Photo Courtesy Of: avlxyz