Making sweet and spicy Tekobokki is a no-brainer. Anyone can do it, really.
Ingredients:
Korean Rice Cakes
Korean Fishcake
Cabbage
Onion
Garlic
Koran Chilli Paste
Chilli Flakes
Soya Sauce
Sugar
Korean Rice Cakes can be gotten from the frozen section of any Seoul Mart. The one I used came in the packaging as shown below. These are already pre-cooked.
Whilst at Seoul Mart, you could also get some Korean fishcake. These look like flattened pieces of tau pok. The rest of the ingredients can easily be found at any regular supermarket.
1) Pour the rice cakes into a bowl of water to defrost them.
2) Fill a saucepan with 500ml of water. Turn on the heat. Add in a tablespoon each of the paste, chilli flakes, soya sauce and sugar. Mix well. If you'd like it to be extra spicy, you can add more chilli flakes.
3) Add the defrosted rice cakes, fishcake, chopped cabbage, sliced onions and chopped garlic.
4) Keep stirring until the sauce thickens to a sticky paste, the cabbage is cooked, and the rice cakes are springy, not hard.
And you're done!
You can keep it in a container in the fridge to be eaten on it's own or fry with meat or seafood.
Ingredients:
Korean Rice Cakes
Korean Fishcake
Cabbage
Onion
Garlic
Koran Chilli Paste
Chilli Flakes
Soya Sauce
Sugar
Korean Rice Cakes can be gotten from the frozen section of any Seoul Mart. The one I used came in the packaging as shown below. These are already pre-cooked.
Whilst at Seoul Mart, you could also get some Korean fishcake. These look like flattened pieces of tau pok. The rest of the ingredients can easily be found at any regular supermarket.
1) Pour the rice cakes into a bowl of water to defrost them.
2) Fill a saucepan with 500ml of water. Turn on the heat. Add in a tablespoon each of the paste, chilli flakes, soya sauce and sugar. Mix well. If you'd like it to be extra spicy, you can add more chilli flakes.
3) Add the defrosted rice cakes, fishcake, chopped cabbage, sliced onions and chopped garlic.
4) Keep stirring until the sauce thickens to a sticky paste, the cabbage is cooked, and the rice cakes are springy, not hard.
And you're done!
You can keep it in a container in the fridge to be eaten on it's own or fry with meat or seafood.
2 comments:
Hi there, did you learn this in some place?
Yes, I took the class at the KTO, Korea Plaza. You can register at their website for upcoming classes.
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