Tteokbokki with Homemade Rice Cake (Garaetteok) Recipe by Food Fusion
Chewy, saucy, and irresistibly spicy! Tteokbokki with Homemade Rice Cake (Garaetteok) is the ultimate comfort food with a kick, ready to warm you up with every bite. Pure comfort, made from scratch! #happycookingtoyou #foodfusion #araywahh Written Recipe: https://bit.ly/3zJybqA Visit Our Website: https://www.foodfusion.com Download iOS & Android app: https://www.foodfusion.com/app Facebook: https://facebook.com/foodfusionpk Instagram: https://instagram.com/foodfusionpk Twitter: https://twitter.com/foodfusionpk Also follow for healthy food & kids' special recipes.
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Recipe in English: Ingredients:
Prepare Rice Cake (Garaetteok): -Chawal ka atta (Rice flour) 1 Cup
-Himalayan pink salt ½ tsp or to taste
-Hot water 1 Cup
-Hot water 1 tbs at a time
-Til ka tel (Sesame oil) 1 tsp
-Cooking oil 1 tsp
Prepare Tteokbokki:
-Water 2 Cups
-Chicken stock cube 1
-Hara pyaz (Spring onion) leaves ½ Cup (cut 3 inches)
-Band gobhi (Cabbage) 1 Cup
-Dried mushrooms soaked ½ Cup
-Gochujang paste 2 tbs -Lehsan (Garlic) chopped ½ tbs
-Gochugaru 1 tsp Substitute: Red chilli powder -Sugar 1 tbs
-Paprika powder 1 tsp (optional)
-Himalayan pink salt ¼ tsp or to taste -Soy sauce 2 tbs
-Fish sauce 1 tbs
-Anday (Eggs) boiled 2
-Safed til (Sesame seeds) -Hara pyaz (Spring onion) leaves Directions:
Prepare Rice Cake (Garaetteok): -In a bowl,add rice flour,pink salt,hot water & mix well. -Partially cover with cling film & microwave for 2 minutes.
-Mix & mash well with spatula,add hot water, if required.
-Partially cover with cling film & microwave for 2 minutes.Wear thick gloves if you feel it’s hot. -Transfer the mixture to a flat surface & pound the mixture with the help of a pestle for 3-4 minutes (it will give elastic texture to rice cake).
-Gather & knead until hard dough is formed,wet hand with water & knead for 4-5 minutes until smooth consistency,add hot water (1 tbs at a time) in between.
-Add sesame oil & knead again.
-Divide the dough in small portions,take one portion & roll the rice cake into half inch diameter cylinder shape.
-Cut rice cake into 2-inch long pieces,add cooking oil & toss well (makes 18-19). -Rice cake can be stored in a zip lock bag for up to 1 month in freezer.
-Soak frozen rice cakes in warm water for 10 minutes before use. -If using fresh rice cakes,don’t soak them.
Prepare Tteokbokki:
-In a wok,add water,stock cube & bring it to boil.
-Add spring onion,cabbage,dried mushrooms & mix well.
-In a bowl,add gochujang paste,garlic,gochugaru or red chilli powder,sugar,paprika powder,pink salt,soy sauce,fish sauce & mix well.
-In a wok,add prepared sauce & mix well.
-Add prepared rice cakes (12-15 pieces) & mix well.
-Add boiled eggs & cook on medium flame until it thickens (8-10 minutes). -Add spring onion,sesame seeds & serve!
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