This week I am making
another Korean anjoo or side dish although you can make this dish as
a main course if you want to. This week I am making a spicy baked
cheese Tteokbokki recipe. Tteokbokki is actually pronounced Topokki
and it is a street food that you can find in every corner of Korea in
street stalls and in restaurants and homes as well. It is very
popular. Topokki is a cylindrical rice cake that is best served hot
because as it gets cold it gets hard and not so fun to eat. The
Topokki and cheese go really well together like what I call a Korean
lasagna! It is yummy. You can add anything you want to your Topokki
recipe like veggies or any kind of meat or even eggs in any form you
want. This week I am going to make the Topokki with shimeji
mushrooms, smoked sausage and eggs. Now one of the thinks you see in
this dish is the use of dried anchovies to make the dashi/stock. I am
not going to be doing that here as many of you will not have nor will
you want to use dried anchovies. Instead I am going to be using beef
stock. May recipes make the Topokki sauce water but I have said many
times that water is just to pedestrian so if you can use stock in
place of water for flavor then do so. Then if you want you can use
fish sauce to take the place of the dried anchovies instead of using
soy sauce in this recipe. You will also find that many people use
things like “Dashida” or “Miwon” in the Topokki sauce and
those are just different sources of MSG and I don't use MSG! YUCK! So
let's get cooking! The recipe can be found below! Enjoy!
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http://goo.gl/xjNp7I
The Rods I Use To Maintain My Knives
Mac Black Ceramic Rod 2000 Grit: http://amzn.to/1zB3hqS
DMT Diamond Sharpening Rod 600 Grit: http://amzn.to/1xiSTQm
The Gear I Use To Sharpen My Knives:
DMT W6X: http://amzn.to/1anfp2A
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Mac Black Ceramic Honing Rod 2000 Grit
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SPECIAL PLATES:
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DMT D8EE: 8000 Grit/Mesh Diamond Plate:
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Ingredients
:
1 LB Sticky Rice Cake Sticks ( bought at Korean Supermarket)
1 Onion, sliced.
3 Green Onions, cut into 2 inch long pieces.
1 package of Shimeji/Crimini/oyster or any mushroom will do.
3cups of chicken stock.
1 LB Sticky Rice Cake Sticks ( bought at Korean Supermarket)
1 Onion, sliced.
3 Green Onions, cut into 2 inch long pieces.
1 package of Shimeji/Crimini/oyster or any mushroom will do.
3cups of chicken stock.
1
cup diced sausage or cooked ground pork or little smokies.
1 Organic chicken bouillon cube crushed up.
3 tbsp Gochujang ( Korean Hot Pepper Paste )
1 Tbsp Chili Flakes gochugaru.
1 Organic chicken bouillon cube crushed up.
3 tbsp Gochujang ( Korean Hot Pepper Paste )
1 Tbsp Chili Flakes gochugaru.
1
Tsp. Curry powder or spicy yellow/brown mustard.
1Tbsp
finely minced garlic.
1tbsp brown sugar.
1tbsp Soy Sauce or for stonger taste fish sauce.
3 Tbsp.. Maple syrup.
1tbsp brown sugar.
1tbsp Soy Sauce or for stonger taste fish sauce.
3 Tbsp.. Maple syrup.
2-4
Tbsp. Ketchup.
6 to 8 ounces shredded mozzarella Cheese.
2 to 4 hard boiled eggs.
6 to 8 ounces shredded mozzarella Cheese.
2 to 4 hard boiled eggs.
Directions :
- Put chix stock in a pan/skillet and bring it to a boil.
- Add your rice cakes, onion, green onion, sugar, soy sauce, curry powder or spicy yellow/brown mustard, maple syrup and ketchup to skillet and mix well stirring gently for about 5 minutes
- Now add your mushrooms and garlic and stir gently for another 5 minutes until sauce thickens and the rice cakes begin to get soft.
- Taste your mixture if it is too sweet add more heat if it is to hot add more sweet.
- At this time add your diced sausage, ground pork, little smokies and eggs and mix in well.
- Preheat your oven to 475 degrees and put the Tteokbokki in an oven proof pan/dish.
- Add your mozzarella cheese to the top.
- Put in the oven at 475 for 5 to 10 minutes until cheese gets bubbly.
- Remove from oven and serve it hot and gooey right now! Enjoy!
