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A popular and fun communal Korean dish where a spicy rice cake stew is cooked right at the table. It combines chewy rice cakes, glass noodles, ramen, fish cakes, and vegetables in a savory-spicy broth with a unique hint of black bean paste.
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Soak glass noodles for 1 hour and mix the seasoning sauce ingredients. → Arrange cabbage, onions, carrots, and green onions in a wide pot. → Add rice cakes, soaked noodles, fish cakes, eggs, dumplings, and ramen. → Pour in the sauce and 5 cups of water, then cook at the table for about 10 minutes. → Add cheese if desired and finish with fried rice using the leftover sauce.
Soak glass noodles for 1 hour and mix the seasoning sauce ingredients. → Arrange cabbage, onions, carrots, and green onions in a wide pot. → Add rice cakes, soaked noodles, fish cakes, eggs, dumplings, and ramen. → Pour in the sauce and 5 cups of water, then cook at the table for about 10 minutes. → Add cheese if desired and finish with fried rice using the leftover sauce.
A popular and fun communal Korean dish where a spicy rice cake stew is cooked right at the table. It combines chewy rice cakes, glass noodles, ramen, fish cakes, and vegetables in a savory-spicy broth with a unique hint of black bean paste.
Soak the sweet potato starch noodles (dangmyeon) in cold water for about 1 hour until they are soft.
Prepare the seasoning sauce: Mince 2 cloves of garlic and place them in a bowl. Add the ramen soup powder, gochugaru, gochujang, black bean paste, and sugar. Mix with 1/2 cup of water until smooth.
Prepare the vegetables: Slice the cabbage, onion, carrot, and green onions. Place them in the bottom of a wide, shallow pot or skillet.
Layer the main ingredients: Add the soaked noodles and cut rice cakes on top of the vegetables. Add the fish cakes (cut into triangles), sliced sausages, hard-boiled eggs, and fried dumplings.
Final assembly: Pour the seasoning sauce over the ingredients and add the instant ramen noodles in the center. Top with more green onions.
Use freshly made rice cakes for the best elastic and chewy texture; if using frozen, check for quality to ensure they don't crumble.
The black bean paste (chunjang) is the secret ingredient that gives the sauce a deep, savory flavor characteristic of this restaurant-style tteokbokki.
To make the best fried rice at the end, avoid 'double-dipping' your utensils into the main pot while eating.
Adjust the amount of water or sauce slightly based on your preference for soupiness and spice level.
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