Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Gireum Tteokbokki
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 718
- Total Fat
- 13 g
- Saturated Fat
- 2 g
- Carbohydrates
- 137 g
- Dietary Fiber
- 7 g
- Sugar
- 13 g
- Protein
- 14 g
- Cholesterol
- 0 mg
- Sodium
- 840 mg
This is the best of both worlds: soy sauce flavor on half the rice cakes and spicy gochugaru on the rest.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 718
- Total Fat
- 13 g
- Saturated Fat
- 2 g
- Carbohydrates
- 137 g
- Dietary Fiber
- 7 g
- Sugar
- 13 g
- Protein
- 14 g
- Cholesterol
- 0 mg
- Sodium
- 840 mg
Ingredients
For The Soy Sauce Marinade:
For The Gochugaru Marinade:
For The Tteok:
Directions
- Bring a large pot of water to a boil over medium-high heat. Meanwhile, make the soy sauce marinade: Stir together the sugar, soy sauce, corn syrup, garlic and sesame oil in a large bowl and set aside.
- Make the gochugaru marinade: Stir together the soy sauce, sugar, coarse and fine gochugaru, corn syrup, garlic and sesame oil in a large bowl and set aside.
- Make the tteok: Add the tteok to the boiling water and cook, stirring constantly to prevent sticking, until softened, about 2 minutes. Drain and divide the tteok evenly between the 2 bowls of marinade; toss to coat completely. If any stick together, separate them and toss well.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium heat. Add the soy sauce tteok with its marinade and cook, tossing and stirring gently and constantly with two wooden spoons without tearing or breaking the tteok, until the liquid evaporates and the tteok is glossy and shiny, about 5 minutes. Transfer to one side of a platter, leaving the other side for the gochugaru tteok. Sprinkle with sesame seeds.
- Wipe the skillet clean and heat the remaining 2 tablespoons vegetable oil over medium heat. Add the gochugaru tteok and its marinade and repeat the cooking process until the tteok is dark red and fragrant, about 5 minutes; gochugaru can burn easily so it is important to keep stirring and tossing. Transfer to the other side of the platter and serve immediately.
