fishdessertcake
Jeukseok-tteokbokki
A spicy Korean rice cake stew with fish cake, dumplings, eggs, cheese, and noodles.
From YouTube · Oct 9, 2022
A spicy Korean rice cake stew with fish cake, dumplings, eggs, cheese, and noodles.
4
Yield
Ingredients
20 ingredients- freshly made rice cake (garaetteok)
- 4 ounces dangmyeon starch noodles
- 2 sheets fish cake
- 1 hard boiled egg
- 1 package ramyeon (instant noodles)
- 1 tablespoon black bean paste
- quarter cup gochugaru (hot pepper flakes)
- quarter cup gochujang (red pepper paste)
- 2 garlic cloves
- 2 ounces onion
- 1 small carrot
- green onion
- cheese (provolone or mozzarella, about 4 slices)
- optional jalapeno cheddar sausage (about 4 pieces)
- cane sugar (about 2 tablespoons)
- water (about 1/2 cup)
- cooked rice for bokkeumbap (stir-fried rice)
- gim (seaweed paper)
- sesame oil
- sesame seeds
Method
9 steps- Soak the freshly made rice cake in cold water.
- Soak 4 ounces of dangmyeon starch noodles in cold water.
- Prepare 2 sheets of fish cake, and 1 hard boiled egg peeled after boiling for 10 minutes in cold water.
- Add cheese, sliced onion, carrot, and chopped green onion to the sauce.
- Arrange rice cake, fish cake, dumplings, egg, noodles, sausage, and vegetables in a pot.
- Pour the sauce over the ingredients.
- Cook on medium heat until bubbling, about 10 minutes, stirring occasionally.
- Add cheese slices and cook until melted.
- Serve with individual bowls, broth, and side dishes like ramyeon, mandu, and bokkeumbap.
Recipe notes
Helpful tips
- Soak rice cake and noodles in cold water before cooking to prevent splitting or melting.
- Cook on medium heat to ensure ingredients are heated evenly and thoroughly.
- Add cheese towards the end of cooking to prevent burning and ensure proper melting.
Equipment
- large pot or Korean hot plate
- knife
- cutting board
- measuring spoons
- measuring cups
Storage
Store in an airtight container in the refrigerator.
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