Rice Cakes in Chili Oil (Gireum Tteokbokki under 10 minutes

• Produce

  • 1 tbsp Green onions

• Condiments

  • 1 1/4 tbsp Soy sauce

• Baking & Spices

  • 1/8 tsp Black pepper
  • 1 tbsp Sugar

• Oils & Vinegars

  • 1 tbsp Sesame oil

• Other

  • 1/4 tsp Garli powder
  • 4 tsp Gochukaru (korean red chili powder – this gives you medium spicy, add more for hot spicy
  • 8 oz Korean tteokbokki (baton shaped rice cakes, frozen or fresh

Found on kimchimari.com

Description

Ingredients

• 8 oz Korean tteokbokki (baton shaped rice cakes), frozen or fresh
• 4 tsp gochukaru (Korean red chili powder) – this gives you medium spicy, add more for HOT SPICY
• 1 Tbs+1/2 tsp soy sauce (Jin Ganjang)
• 1 Tbs sugar
• 1 Tbs sesame oil
• 1/4 tsp garli powder
• 1/8 tsp black pepper
• 1 Tbs green onions, chopped (optional)

Directions

• If using frozen rice cakes, thaw in room temperature for 30 min or so. If rice cakes were thawed or refrigerated, boil some water in a deep pan. If you have fresh rice cakes, skip this step. Water should be enough to mostly cover rice cakes. Quickly boil rice cakes until they become fully soft – about 2 minutes.
• Drain cooked rice cakes. Empty out water from the pan (this way you don’t use 2 pans).
• Make sauce by mixing gochukaru, oil, soy sauce, sugar, sesame oil, garlic powder and black pepper.
• Toss rice cakes in sauce until each tteok is well coated.
• Warm up a saute pan on medium heat and slowly saute the rice cakes for 5 minutes, turning tteok to avoid burning. Do not cook at high heat because the sauce will burn easily.
• Serve with some choppped onions on top.

Nutrition