{"id":2910,"date":"2012-12-29T22:01:06","date_gmt":"2012-12-29T14:01:06","guid":{"rendered":"http:\/\/www.peepor.net\/pint\/blog\/?p=2910"},"modified":"2014-05-21T22:57:09","modified_gmt":"2014-05-21T14:57:09","slug":"korean-spicy-rice-cake-%eb%96%a1%eb%b3%b6%ec%9d%b4","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=2910","title":{"rendered":"Korean Spicy Rice Cake  (\ub5a1\ubcf6\uc774)"},"content":{"rendered":"<p style=\"text-align: justify;\"><img loading=\"lazy\" decoding=\"async\" title=\"Korean Spicy Rice Cake\" alt=\"\" src=\"http:\/\/www.peepor.net\/pint\/blog\/wp-content\/uploads\/2012\/12\/Korean-Spicy-Rice-Cake.jpg\" width=\"650\" height=\"426\" \/><\/p>\n<p style=\"text-align: justify;\">Pronounced as tteokbokki, this dish is supposed to be one of the favourite dishes of the Koreans, especially as a street snack on a hungry after-work day. I remember first eating this food for lunch at a ski resort in Korea back in 2005. It was freezing cold; we were both tired from a day of non-stop skiing. In such a situation, the tteokbokki tasted especially lip-smacking and memorable.<\/p>\n<p style=\"text-align: justify;\"><!--more--><\/p>\n<p style=\"text-align: justify;\">This would make for a good dish to complement the next episode of \ub7f0\ub2dd\ub9e8 (Running Man)!<\/p>\n<p><em><strong>Ingredients<\/strong>:<\/em><\/p>\n<ul>\n<li style=\"text-align: justify;\">Korean rice cakes: 600g<\/li>\n<li style=\"text-align: justify;\">Dried anchovies: 1 handful (about 20)<\/li>\n<li style=\"text-align: justify;\">Water: 4 cups<\/li>\n<li style=\"text-align: justify;\">Korean chilli paste (\uace0\ucd94\uc7a5 &#8211; gochujang): 170g, about 4 tbsp<\/li>\n<li style=\"text-align: justify;\">Sugar: 2 tbsp<\/li>\n<li style=\"text-align: justify;\">Cabbage: 250g, diced<\/li>\n<li style=\"text-align: justify;\">Flat fish cake (\uc624\ub385 &#8211; odeng): 3 big pieces, sliced into big squares<\/li>\n<li style=\"text-align: justify;\">Leek: 1 stalk, washed and sliced<\/li>\n<li style=\"text-align: justify;\">Tomato sauce: 2 tbsp<\/li>\n<li style=\"text-align: justify;\">Chilli flakes (optional): 1 tbsp<\/li>\n<li style=\"text-align: justify;\">White ground pepper: to taste<\/li>\n<li style=\"text-align: justify;\">White sesame seeds: 1 tbsp, toasted for 3 mins<\/li>\n<\/ul>\n<p><em><strong>Method<\/strong>:<\/em><\/p>\n<ol>\n<li style=\"text-align: justify;\">Soak the rice cakes in water for 30 mins. Blanch quickly in boiling water to remove oil. Drain water and set aside.<\/li>\n<li style=\"text-align: justify;\">Add anchovies into the 4 cups of water and set to boil. Leave stock to simmer for 15 mins.<\/li>\n<li style=\"text-align: justify;\">Remove anchovies from stock. Stir in chilli paste and sugar.<\/li>\n<li style=\"text-align: justify;\">Add rice cakes and cabbages. Simmer over low heat for 10 mins till cabbages are softened.<\/li>\n<li style=\"text-align: justify;\">Add fish cakes and leeks. Leave to cook another 5 mins.<\/li>\n<li style=\"text-align: justify;\">Add tomato sauce, chilli flakes and pepper. Stir to mix well.<\/li>\n<li style=\"text-align: justify;\">Sprinkle sesame seeds on top.<\/li>\n<li style=\"text-align: justify;\">Serve hot with Korean side dishes such as \uba78\uce58 \ubcf6\uc74c (myeolchi bokkeum &#8211; chilli paste anchovies), as shown in photo above.<\/li>\n<\/ol>\n<p><a href=\"http:\/\/www.peepor.net\/pint\/blog\/wp-content\/uploads\/2012\/12\/Korean-Spicy-Rice-Cake-2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" title=\"Korean Spicy Rice Cake 2\" alt=\"\" src=\"http:\/\/www.peepor.net\/pint\/blog\/wp-content\/uploads\/2012\/12\/Korean-Spicy-Rice-Cake-2.jpg\" width=\"500\" height=\"644\" \/><\/a><strong><em><\/em><\/strong><\/p>\n<p><strong><em>Trick:<\/em><\/strong><\/p>\n<ul>\n<li style=\"text-align: justify;\">Adding tomato sauce helps to thicken and sweeten the paste, hence making the dish more flavoursome.<\/li>\n<\/ul>\n<p><em><strong>Disclaimer<\/strong>:<\/em><\/p>\n<ul>\n<li style=\"text-align: justify;\">This recipe is adapted from a recipe blog written by a true blue Korean. Hope that helps to make it authentic. And it does taste good too!<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong><em>Serving<\/em>:<\/strong><br \/>\n4 &#8211; 6 persons<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=2910\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>Pronounced as tteokbokki, this dish is supposed to be one of the favourite dishes of the Koreans, especially as a street snack on a hungry after-work day. I remember first eating this food for lunch at a ski resort in &hellip; <a href=\"https:\/\/peepor.net\/pint\/blog\/?p=2910\">Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[54,122],"tags":[180,179,158],"class_list":["post-2910","post","type-post","status-publish","format-standard","hentry","category-korean","category-ricecake","tag-fish-cake","tag-gochujang","tag-stew"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2910","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2910"}],"version-history":[{"count":25,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2910\/revisions"}],"predecessor-version":[{"id":2917,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2910\/revisions\/2917"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2910"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2910"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2910"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}