Steamed rice cake with chewy taste
This is the royal tteokbokki garaetteok jjim made by Chef Lim Sung-geun using the recipe of a close bulgogi (The steamed rice cake video starts at 2:27.The rice cake is chewy and chewy because the sauce is soaked in it. Bulgogi and seasoning are really delicious^^
2 serving
Within 30 minutes
๊ทธ๋ ˆ๋…ธ์•„
Ingredients
  • Bar rice cake
    10ea
  • Beef bulgogi
    100g
  • water parsley
    20ea
  • Sesame oil
    2TS
  • Peanut
    suitably
  • Water
    1.5cup
  • thick soy sauce
    3TS
  • brown sugar
    3TS
  • cooking wine
    2TS
  • Garlic
    7piece
  • leek
    1ea
  • onion
    1ea
Video
Cooking Steps
STEP 1/9
All 10 5-6cm long bar rice cakes are cut into 10 shapes, leaving both ends.
STEP 2/9
Make a saucepan and boil it for 3 minutes with 10 pieces of garaetteok trimmed in a cross shape.
STEP 3/9
After boiling for 3 minutes, turn off the heat and take out the vegetables and garaetteok separately.
Don't throw away the sauce ~ I'm going to use it again^^
STEP 4/9
The dried garaetteok is surrounded by 1 tablespoon of sesame oil so that the rice cakes do not stick together.
STEP 5/9
Place the rice cake on a plate and fill it with seasoned beef bulgogi.
The garaetteok is soft and easy to fill.
STEP 6/9
Tie the ends of the rice cake with the stems of water parsley blanched for 10 seconds.
(If MINA isn't here, I think I can skip it.)^^)
STEP 7/9
Put the stewed rice cake in the wok and put the rice cake in the stew
Please boil it down. When it boils, add 1 tablespoon of sesame oil.
STEP 8/9
If you want something bland, cook it short and salty
If you like it, cook it until you confess
STEP 9/9
Choose your favorite garnish and put it on top of the rice cake. It's much better^^
If you want to make it simpler, put bulgogi and tteokguk tteok or tteokboki tteok in the recipe I think you can take out the vegetables in the middle and eat them^^
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