Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, tteokbokki (spicy rice cake) with seafood. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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Tteokbokki (Spicy Rice Cake) with Seafood is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Tteokbokki (Spicy Rice Cake) with Seafood is something that I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can have tteokbokki (spicy rice cake) with seafood using 7 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Tteokbokki (Spicy Rice Cake) with Seafood:
- Take 30 pcs Tteokbokki (thin ones)
- Get 3 cups non-salted chicken broth
- Prepare 4 pcs crabsticks
- Get 6 pcs seafood tofu
- Get 1 tbsp gochujang (Korean red chilli paste)
- Take 1 tbsp oyster sauce
- Prepare 1/2 tsp salt / powder mushroom broth
Tteokbokki (also spelled ddukbokki, ddeokbokki, dukbokki or topokki), 떡볶이, is a beloved Korean rice cake dish with many variations and a rich history. Literally translated as "stir-fried rice cake", this dish is made with garaetteok, a cylinder-shaped white rice cake. This spicy rice cake dish is enormously popular as a street food. Reduce heat to low-medium and add milk and cream, mix it all in.
Steps to make Tteokbokki (Spicy Rice Cake) with Seafood:
- Add salt/powder mushroom broth to chicken broth
- Soak the frozen rice cakes in the chicken broth for 20 mins
- Boil the chicken broth with the soaked rice cakes
- Once the broth boiled, add crab sticks and seafood tofu. Keep boiling until the rice cakes soften as desired.
- Add gochujang (red chilli paste) and oyster sauce. Wait until the soup thicken. Enjoy!
- Ready to serve and ENJOY!
This spicy rice cake dish is enormously popular as a street food. Reduce heat to low-medium and add milk and cream, mix it all in. Add rice cake and fish cake and let it come to a low simmer. Now add gochujang and gochugaru, mix until all combined. Add stock and simmer on medium, constantly stirring so the rice cakes don't stick to the bottom.
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