Korean Food: How To Make Spicy Baked Cheese Tteokbokki: 엽기떡볶이st★ 매운치즈떡볶이 만들기: Chijeu (Cheese) Tteokbokki

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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 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 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 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.

2-4 Tbsp. Ketchup.
6 to 8 ounces shredded mozzarella Cheese.
2 to 4 hard boiled eggs.

Directions : 

1. Put chix stock in a pan/skillet and bring it to a boil.
2. 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

3. Now add your mushrooms and garlic and stir gently for another 5 minutes until sauce thickens and the rice cakes begin to get soft.
4. Taste your mixture if it is too sweet add more heat if it is to hot add more sweet.
5. At this time add your diced sausage, ground pork, little smokies and eggs and mix in well.
6. Preheat your oven to 475 degrees and put the Tteokbokki in an oven proof pan/dish.
7. Add your mozzarella cheese to the top.
8. Put in the oven at 475 for 5 to 10 minutes until cheese gets bubbly.
9. Remove from oven and serve it hot and gooey right now! Enjoy!

Olive Tapenade Recipe: Pate Recipe: Black Olive Pate Recipe And Green Olive And Artichoke Pate

 These two recipes are Black Olive Pate' (nero patè d'oliva ') and Green Olive And Artichoke Pate' (verde oliva e carciofo pate ') These recipes are delicious and go well spread on meat of any kind as well as mixed in with pasta, noodles or rice. Fantastic on toasted bread and as a base on a bruschetta! The recipes are below. Enjoy!

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Ingredients For Black Olive Pate'
6 oz drained and pitted black olives.
4 fillets of salted anchovies
2 tablespoons salted capers washed
1 Tablespoon of fried shallots or onion of any kind will work.
3 Cloves of garlic.
1/2 to 1 Tsp. Black pepper.
1 Tsp. Crushed red chili flakes.
1 cup of extra virgin olive oil

Method:
Place all of the ingredients except the olive oil in a food processor.
Pulse the ingredients down a bit.
Then slowly add some olive oil in a bit at a time and pulse.
You want the pate' to be firm and not runny that is why you add oil in a little bit at a time.

Ingredients For Green Olive And Artichoke Pate'
6 oz pitted green olives you can use the one's with the pimento in them if you want.
3 Tbsp. capers, drained
4 Fillets of flat anchovies.
1 Tbsp. chopped fresh cilantro or basil.
1 Tbsp. fresh lemon juice
2-3 Tsp. spicy brown mustard.
1 Tsp. black pepper
1/2 to 1 Tsp. crushed red chili flakes.
1 Tsp. oregano
3-4 garlic cloves, minced
1 Cup olive oil.
1 (14-ounce) bag or can of unmarinated artichoke hearts.

Method:
Place all ingredients in the processor except for the olive oil and pulse it down.

Then slowly add the olive oil a few drops at a time until the desired consistency. You want it firm and not runny. Enjoy!

Anchovy recipes: How to eat anchovies: Healthy Recipes with Anchovies: Alici Marinati!

Anchovies are one of those foods that are unfortunately misunderstood. Too many people hate anchovies, and while an aversion to them may be understandable, the stigma that surrounds them is undeserved. This is Alici Marinati or Alici Marinate. This is Italian marinated anchovies. A very special starter that you only find in the finer Italian restaurants. Watch and enjoy! The recipe can be found below.

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2 LBS OF FRESH ANCHOVIES.
2 CUPS OF EITHER WHITE OR RED WINE VINEGAR ENOUGH TO COVER THE ANCHOVIES.
1-2 CUP EXTRA VIRGIN OLIVE OIL OR JUST ENOUGH TO COVER THE ANCHOVIES.
4 CLOVES OF GARLIC FINELY MINCED.
CRUSHED DRIED OREGANO TO TASTE.
RED CHILI FLAKES TO TASTE.
CRUSHED SEA SALT TO TASTE.
CRUSHED BLACK PEPPER TO TASTE.
FINELY CHOPPED MINT OR ITALIAN FLAT PARSLEY.
SOME LEMON WEDGES WHICH ARE OPTIONAL AS A LITTLE SPRITZ BEFORE SERVING.
SOME FINELY SLIVERED ONION TO USE DURING MARINATING OR SLIVERED ON TOP BEFORE SERVING.
(THIS USE OF ONION LEANS A LITTLE CLOSER TOWARD THE SPANISH VERSION OF THIS DISH CALLED "BOQUERONES")
OPTIONAL: CAPERS ON THE PLATE BEFORE SERVING.

INSTRUCTIONS:

1. CLEAN THE ANCHOVIES BY PULLING THE HEAD DOWNWARD TOWARD THE BELLY OF THE FISH FROM THE GILL FLANGE THIS WILL REMOVE THE HEAD AND THE GUTS.

2. THEN WITH YOUR FINGER YOU CAN SPLIT THE ANCHOVY THE REST OF THE WAY DOWN AND RINSE THEM WELL.

3. THEN YOU REMOVE THE SPINE FROM THE TAIL SECTION OF THE ANCHOVY USING YOUR INDEX FINGER AND THUMB AND PULL THE SPINE DOWNWARD TOWARD THE HEAD TO REMOVE THE SPINE COMPLETELY.

4. NOW LAY THE ANCHOVIES OUT IN A GLASS BAKING DISH AND ADD ENOUGH RED/WHITE VINEGAR TO COVER THEM.

5. DEPENDING ON HOW BIG THE BAKING/CASSEROLE DISH IS YOU MAY HAVE ONE OR MORE LAYERS OF ANCHOVY TO COVER WITH YOUR VINEGAR.

6. PUT A COVER OR USE PLASTIC WRAP TO COVER THE ANCHOVIES AND PUT IN REFRIGERATOR FOR A MINIMUM OF 5 HOURS AT ROOM TEMPERATURE TO COOK IN THE ACID OF THE VINEGAR. IF YOU WANT TO BE ABSOLUTELY SURE THEN MARINATE 12-24 HOURS IN THE FRIDGE.

7. WHEN READY TAKE THE ANCHOVIES OUT OF THE FRIDGE IF YOU PUT THEM THERE AND DRAIN THE VINEGAR FROM THE BAKING DISH. LAY THE FISH ON A CUTTING BOARD AND DRY THEM WITH PAPER TOWELS OR CLEAN DISH TOWEL.

8. PLATE THE ANCHOVIES IN A DECORATIVE FASHION ON THE PLATE.

9. NOW TAKE A LITTLE OF YOUR MINCED GARLIC AND RUB A TINY BIT ON EACH ANCHOVY.

10. NOW SPRINKLE THE ANCHOVIES WITH SOME SEA SALT, BLACK PEPPER, RED CHILI FLAKES AND CRUSHED OREGANO AND AN OPTIONAL LEMON SHPRITZ..

11. NOW DRIZZLE SOME EXTRA VIRGIN OLIVE OIL OVER THE ANCHOVIES AND SERVE.

OPTIONAL: ADD SOME CAPERS TO THE PLATE BEFORE DRIZZLING OLIVE OIL ON TOP.

OPTIONAL: ADD SOME SLIVERED ONIONS TO PLATE BEFORE DRIZZLING WITH OLIVE OIL.(THIS IS MORE THE WAY THE SPANISH MAKE MARINATED ANCHOVIES CALLED "BOQUERONES."

NOTE: MAKE SURE THERE IS ENOUGH OLIVE OIL ON THE PLATE OF ANCHOVIES SO THAT YOUR GUESS CAN SPOON SOME OF THE OIL ONTO THEIR PLATES WITH THE ANCHOVIES AND GIVE THEM SOME BREAD TO MOP THE PLATE UP WITH. YUM!