Korean Kimchi Tteokbokki made in a cast iron pot

Overview

The cold wave is coming and the New Year is approaching. In this last winter day, let’s have some rice cakes. It can be very traditional or very foreign. Paired with Korean hot sauce, it gives the rice cake a unique and novel taste. It is spicy yet sweet, and simple yet rich. It makes rice cakes, an ingredient that everyone and I share, rich and varied, hot and bright. Just like the upcoming new year, I wish every friend can be as young and hot as this rice cake, and rise step by step.

Tags

• side dishes
• old man
• late night snack
• korean food
• fast food
• homemade korean hot sauce
• onions
• spicy cabbage
• carrot
• rice cake

Ingredients

Steps

1. 1 Homemade Korean hot sauce (made by adding appropriate amounts of apples, onions, garlic cloves, Korean chili sauce, Korean chili powder, light soy sauce, and fruit vinegar into a blender and crushing them. For detailed instructions, please refer to the previous issue of Korean Cheese Ribs)

   

2. 2 Cut the purchased rice cake into strips, put water in a pot and bring to a boil. Add the rice cake strips and cook for 5 minutes until soft. Turn off the heat, take out and soak in cold water. This will better increase the toughness and taste of the rice cake.

   

3. 3 Preheat the enamel pot over medium heat for two minutes, add a drop of olive oil, add onions and saute until fragrant.

   

4. 4 Pour in the prepared shredded carrots and spicy cabbage and stir-fry. It will take about 2 minutes. Pour in an appropriate amount of water, cover the pot and simmer.

   

5. 5 Boil the water over medium heat, uncover the pot, pour in the blanched rice cakes and stir, pour in the prepared Korean spicy sauce again, stir, cover the pot, and simmer over medium heat for five minutes.

   

6. 6 After 5 minutes, open the pot and you can sprinkle sesame seeds according to your preference.