Rice Cake In Soy Sauce Kan Jang Ddeok Bok Ee Recipes

This dish is one of the most popular snacks among Korean teens, especially girls. It is hot!!! Might be too spicy for those who are not familiar with Korean food, but it's really good. (You can make a milder version by cutting back on the red pepper paste and red pepper powder.) Once you taste it, you will always go back! Sometimes I use thin rice cakes, they cook faster and also absorb flavor faster. I got this recipe from the Korean Kitchen web site. Our Korean homestay student says this is as good as her mother's.

Provided by J. Ko

Categories     Korean

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

Nutrition Facts : Calories 40.9, Fat 1.2, SaturatedFat 0.2, Sodium 90, Carbohydrate 7.2, Fiber 1.2, Sugar 3.8, Protein 1.2

• Ingredients

This savory-sweet rice cake dish is similar to the tteokbokki that was served in the Korean royal court during the Joseon Dynasty. Its spicy gochujang-rich younger cousin is better-known, but this milder version was created before the introduction of chile peppers to Korean cuisine. Gungjung tteokbokki has a complex sauce of roasted sesame oil, soy sauce and aromatics. Beef, vegetables and chewy-tender rice cakes, which are sold in the refrigerated section of Korean markets, are simmered with the sauce until it reduces to a velvety glaze. For a vegetarian meal, simply omit the beef. (The mushrooms add plenty of meaty flavor.) Mung bean sprouts add texture, but they can be left out, if you can't find them.

Provided by Kay Chun

Categories     dinner, lunch, one pot, vegetables, main course

Time 40m

Yield 4 servings

Number Of Ingredients 14

• Ingredients

This fresh soup is a riff on something that a Chinese or Korean mom might make, with rice cakes added to bulk it up. You can find the white, oval disks in most Asian supermarkets; they are made with glutinous rice flour and have a chewy texture. They are precooked, but will rehydrate and soak up more liquid in this soup. If you find that they have soaked up too much, simply add a little more broth or water to thin out the soup. Substituting one to two cups of cooked rice to the soup in place of the rice cakes works well if you don't have access to an Asian grocery store.

Provided by Sue Li

Categories     dinner, easy, quick, weeknight, noodles, soups and stews, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

• Ingredients

This is a very hot and spicy snack eaten all over Korea in homes and at food stands in the street. It consists of a lovely red sauce and chewy rice cakes which look like very thick, short noodles. If you're a spice lover and want to try a new texture, I would highly recommend this ddokboki, which we made with the kids at my school. It is always done to taste: some sweet, some hot, some with heavy garlic. You can imagine the variety we got with so many kids cooking it. Either way it is a definite Korean comfort food that you can experience with a quick trip to your Asian grocery store.

Provided by somthinclever

Categories     Appetizers and Snacks     Seafood

Time 29m

Yield 6

Number Of Ingredients 11

Nutrition Facts : Calories 427.9 calories, Carbohydrate 87.9 g, Cholesterol 32.4 mg, Fat 1.7 g, Fiber 1 g, Protein 12.8 g, SaturatedFat 0.1 g, Sodium 310.5 mg, Sugar 3 g

• Ingredients