Tteokbokki
Total Time: 45 minutesYield: 3 Servings
Source: www.foodnetwork.com
Category: Pasta
Ingredients
12 ounces Korean Rice Cakes (rinsed and drained)1 teaspoon Dashi Granules
3 cloves Garlic (minced)
4 ounces Bacon (chopped)
1 tablespoon Gochugaru
2 1⁄2 cups Water
2 tablespoons Gochujang
1 1⁄2 tablespoon Sugar
1 tablespoon Soy Sauce
1 tablespoon Fish Sauce
1 tablespoon Mirin
2 ounces Fish Cakes (cut into triangles)
1⁄4 whole Cabbage (cut into squares)
2 whole Green Onions (cut into 2-inch sections)
2 whole American Cheese Slices
1⁄3 cup Mozzarella (shredded)
4 whole Eggs (hard boiled, quartered)
Directions
- Rinse the rice cakes and drain. Set aside. In a small pot cook eggs until they are hard boiled then cut each one into quarters, set aside.
- Place the bacon in a cold large skillet and cook over medium heat until crispy and the fat is rendered, about 5 minutes. Remove the bacon from the pan with a slotted spoon and set aside.
- In the same pan with the bacon fat, cook the garlic over medium heat for just a minute to toast it. Add the rinsed rice cakes, water, dashi, gochugaru, gochujang, sugar, soy sauce, fish sauce, and mirin. Stir until all combined.
- Bring to a boil, lower the heat to simmer and add the fish cakes and cabbage. Cook until the rice cakes are tender and the sauce thickens, 3 to 5 minutes.
- Add green onions and then stir well. Add the American cheese and mozzarella and stir to melt them into the sauce. Remove from the heat and top with the crispy bacon and the quartered hard-boiled eggs. Serve immediately.