A delicious twist on rice to accompany Korean dishes. Tkeokbokki are long, thin cylinders with a chewy texture. They are made from compressed rice. Eomuk are made from minced white fish mixed with potato flour and a few vegetables. Often in the shape of a thin rectangle. Both are available from Korean suppliers.
Ingredients
Soak The Rice Cakes:
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Tkeokbokki (long rice cakes) 750.0 g
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Spring onion 1.0 g
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Green Cabbage 275.0 g
Preparing The Sauce:
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Fish Stock (Or Water) 1.4 l
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Red Chilli Pepper Paste (Gochujang) 100.0 g
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Red Chilli Pepper Flakes (Gochugaru) 25.0 g
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Soy Sauce 40.0 ml
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Sugar 40.0 g
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Garlic Cloves, minced 5.0 pc
Finish The Dish:
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Crab Sticks 250.0 g
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Sesame Oil 60.0 ml
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Sesame seeds 30.0 g
Preparation
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Soak The Rice Cakes:
- Soak the rice cakes for about 20 minutes if hardened or refrigerated. Cut the fish cake, cabbage, and spring onions into 5cm pieces.
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Preparing The Sauce:
- Add the fish stock or water to a large pan. Stir in the sauce ingredients. Bring it to a boil over medium high heat, stirring to dissolve the red chilli paste (gochujang).
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Finish The Dish:
- Add the rice cakes. Boil until the rice cakes become very soft and the sauce has thickened, about 8 to 10 minutes.
- Stir frequently so the rice cake doesn’t stick to the bottom of the pan.
- Add the vegetables and fish cakes. Continue to boil, stirring constantly, for an addition 4-6 minutes.
- Taste the sauce, and adjust the seasoning if needed.
- Add the sesame oil and optional sesame seeds right before turning off the heat. Serve immediately.
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Step 4
