바삭한 떡볶이 Crispy Ddukbokki

This recipe is for Ddukbokki, a popular spicy rice cake which is commonly bought from carts on the street or in bars. Some people prefer theirs crispy while others like soft -- this recipe is for crispy Ddukbokki -- 바삭한 떡볶이.

요리 합시다! Let's cook!



Ingredients for two (2):

Frozen Rice Ddukbokki - 300g
Olive Oil - 1 Tb
Water - 1/3 cup
Hot Pepper Paste - 1 Tb
Garlic - minced 1 Tb
Sugar - 1 Tb
Honey - 1Tb
Dried Hot Pepper - 1 Tb
Sesame Oil - 1/4 teaspoon
Roasted Sesame - pinch (optional)



For Crispy Ddukbokki - cook Rice Ddukbokki in boiling water (1/2 cup) for 4-5 min until rice Ddukbokki gets soft. Drain the water and put the Ddukbokki aside. Add 1 Tablespoon of Olive Oil on a med heat skillet and add cooked Ddukbokki and cook both sides until light brown (5-6 min).



Mix 1/3 cup of water, Hot Pepper Paste, minced Garlic, dried Hot Pepper, Sugar and Honey in the skillet. Mix all together and cook until boiling.

Add the Dukpoki to the hot sauce and mix all together, cook on medium heat until the sauce gets thick (about 2-3 min). Before you serve, add some Sesame Oil and mix.



Sprinkle a pinch of roasted Sesame (if you have) and serve while it is still warm.

잡채 Japchae

Japchae is a stir-fried mixture of vegetables and glass noodles, sometimes cooked with meat. It can be adjusted in a variety of ways, but this is a vegetarian version. It can be both a side dish and a main course.

요리 합시다! Let's cook!

Japchae (serves 4)


You will need:
Bag of "Dang-Myun" noodles. 250g serves 4 people.
1 Onion
½ a Green Bell Pepper
50g Shitake Mushroom
2 Carrot
2 Eggs
Soy sauce
Sesame oil
1 tablespoon sugar
1 teaspoon of garlic
Black pepper
Salt


Thinly slice all the vegetables.


Crack open egg into a bowl. Add pinch of salt and mix all together.


Add 1 teaspoon of oil in skillet, put on medium heat and pour egg mixture into the pan. Cook both side. If you are cooking for more people, cook only two eggs in the skillet at a time, otherwise egg mixture will cook too thick.

Put the cooked egg on a cutting board and let it sit for a few minutes.


Fold the egg in thirds into a neat rectangle.


Slice the folded egg into thin sections.

Add 1/2 teaspoon of oil on the skillet and cook onion (add pinch of salt & blackpepper) with medium high heat. Repeat for the green pepper, carrot, and mushroom – cook each one separately.


All the ingredients are cooked.

Fill pot 1/2 full with water and bring to boil. Add noodles. Cook 6 minutes at med high heat, stirring occasionally.

Pour the cooked noodles into a colander and drain. Do not rinse with water. Cut noodles with kitchen scissors so that they are no more than 5-6 inches long.


Add 2 tablespoons of oil to a skillet and preheat under med heat. Divide the cut noodles. Pour drained noodles into the preheated skillet. Add 2 tablespoons of Soy Sauce and stir briskly (keep noodle mixture from sticking). Cook for about 1 minute.

Mix all ingredients together in a big bowl and add 2 tablespoons of Sesame oil, 1/2 teaspoon black pepper, 1 tablespoon sugar, 1 teaspoon of garlic.


Serve Japchae while it is still warm. Leftovers can be refrigerated and reheated in a microwave.