Today, I am sharing with you another Korean cuisine, Gukmul Tteokbokki (국물 떡볶이). If you are fan of Korean cuisine, you should know tteokbokki. It is commonly known as stir-fried rice cakes and it is a popular spicy Korean street food made with Garaetteok (가래떡), a cylinder-shaped white rice cake.
However, Gukmul Tteokbokki is a soupy version of tteokbokki. Usually, anchovy broth is used in the cooking but I replaced it with chicken stock. You can simply use water as well. Here, I make the recipe simple, I use only 3 ingredients; rice cake, Korean sweet potato vermicelli and carrots. Of course, you can always add in other ingredients like boiled egg and fish cake.
In fact, you may find that Gukmul tteokbokki is quite similar to Budae Jjigae, which use more variety ingredients. If you like hot pot dish you must try it! Now, let’s move to the recipe and start cooking! 🙂
Gukmul Tteokbokki Recipe
Ingredients: - 1 cup of sliced rice cake, soak in warm water for 20 minutes if it’s frozen.
- 1 spring onion, sliced
- 40 grams dried Korean sweet potato vermicelli
- 30 grams shredded carrots
- 1.5 cup of chicken stock
Seasoning: - 2 tablespoons Korean hot pepper paste (Gochujang)
- 1 tablespoon chopped garlic
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1 teaspoon fermented soybean paste
Methods: - In a small mixing bowl, combine all seasoning ingredients and mix well. Set aside.
- Add the chicken stock and seasoning mixture to a saucepan and bring it to boil over medium high heat.
- Now, add in the rice cake, Korean sweet potato vermicelli and carrot to the boiled soup and stir occasionally.
- Continue to cook in medium heat for another 5 minute or until rice cake is soft.
- Dish out and garnish with some spring onion. Serve hot.
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