Tteokbokki

July 08, 2020

I’m craving for Tteokbokki.

Tteok-bokki (떡볶이; also spelled ddukbokki) or stir-fried rice cakes is a popular Korean food made from small-sized garae-tteok (long, white, cylinder-shaped rice cakes) called tteokmyeon (떡면; “rice cake noodles”) or commonly tteok-bokki-tteok (떡볶이 떡; “tteok-bokki rice cakes”). Eomuk (fish cakes), boiled eggs, and scallions are some common ingredients paired with tteok-bokki in dishes. It can be seasoned with either spicy gochujang (chili paste) or non-spicy ganjang (soy sauce)-based sauce; the former being the most typical form, while the latter is less common and sometimes called gungjung-tteok-bokki (royal court tteok-bokki).

Today, variations also include curry-tteok-bokkicream sauce-tteok-bokkijajang-tteok-bokkiseafood-tteok-bokkigalbi-tteok-bokki and so on. Tteok-bokki is commonly purchased and eaten at bunsikjip (snack bars) as well as pojangmacha (street stalls). There are also dedicated restaurants for tteok-bokki, where it is referred to as jeugseog tteok-bokki (impromptu tteok-bokki). It is also a popular home dish, as the rice cakes (garae-tteok) can be purchased in pre-packaged, semi-dehydrated form.

Source: Wikipedia

I bought gochujang but already expired. And I found this recipe without gochujang in internet (I forgot the website url). But I have modificated this recipe, because I didn’t like spicy.

Recipe:

  • Tteokbokki (I bought it from supermarket, the package is using vacuum and freeze one)
  • 4 pcs minced garlic
  • 2 pcs shallot / onion
  • 6 pcs Bird’s Eye Chilli (puree)
  • 2 tablespoon butter
  • 6 tablespoon Tomato Sauce
  • 2 tablespoon Mayonnaise
  • 1 tablespoon Oyster Sauce
  • 1 tablespoon Salty Soy Sauce
  • 2 tablespoon Sugar
  • Chile Powder
  • Leek
  • Water
  • You can add another ingredients such as boiled egg, sausage, cheese, eomuk, etc.

How to Cook?

Fry the garlic, onion, and bird’s eye chili in the butter, until smelling. Then pour the tomato sauce, mayonnaise, soy sauce, oyster sauce into it, give a little water (if you like the sauce to be thick, don’t give too much water). Pour the sugar, mixed it well. Taste it, if you think it’s not spicy enough, you can add the chili powder. If you like sweet, you can add the sugar.

Then when you think the taste is good and water height or volume is enough for your taste, put the tteokboki inside, and boiled it. Don’t boiled it too long because the tteokbokki will too soft and it’s sticky.

Serve in a plate and put some boiled egg and the cheese (look for melted one, so when the cheese put inside the sauce, it will melted and taste wonderful).

Green Tea Drink

I bought some Green Tea Powder. It’s delicious.

2013 Chinese New Year Eve’s Dinner Reunion

Every Chinese Year, my big family always gathering together to celebrate it. Usually, we celebrate twice, Chinese New Year Eve and Chinese New Year. Just like New year 1st January.

In Chinese New Year Eve, my mom and aunty cook a lot of food. We gathering and eat reunion dinner before Chinese New Year. It is also traditional for every family to thoroughly cleanse the house, in order to sweep away any ill-fortune and to make way for good incoming luck. Windows and doors will be decorated with red colour paper-cuts and couplets with popular themes of “good fortune” or “happiness”, “wealth”, and “longevity.” Other activities include lighting firecrackers and giving money in red paper envelopes.

And when the Chinese New Year come, young people give New Year greetings for elder. We ussually wear red clothes.

Credit: http://en.wikipedia.org/wiki/Chinese_New_Year

Here’s some food which we had in this year’s Chinese New Year:

The most important dishes for Chinese New Year in my family is this, pete or sataw

It’s because, many people in my family like Pete/Sataw, but with different taste (spicy and no spicy), so we serve 3 kind of it.

Homemade: Desert