giveaway

That&#039;s good news everybody! I&#039;m working with aT New York to hold a giveaway contest featuring today&#039;s recipe! We&#039;re going to choose 50 people and we&#039;ll send them a Korean ingredient box featuring today&#039;s recipe. So if you want to enter the contest you can check it out and enter on this page. Now...

Jeukseok-tteokbokki (On-the-spot tteokbokki: 즉석떡볶이)

rice

sesame oil

sesame seeds

Danmuji (yellow pickled radish), sliced (optional)

noodles

fried mandu dumplings (optional)

eggs,

water

provolone cheese, or mozzarella (optional)

Thank you for the contest opportunity! And for showing the contents :) I&#039;ve been trying to get my siblings to&hellip;

Comment by amberh on October 10, 2022

Thank you for the contest opportunity! And for showing the contents :) I&#039;ve been trying to get my siblings to try Korean cooking and I think the communal fun aspect of this jeukseok tteokbokki might just be the perfect intro. I will try to make my own gift boxes to send them! Are there other &quot;jeukseok&quot; recipes like this too? Take care dear Maangchi :)

This looks so good! I LOVE Korean food and the spicier the better. I wish you would come to Hawaii&hellip;

Comment by blksands on October 9, 2022

This looks so good! I LOVE Korean food and the spicier the better. I wish you would come to Hawaii so you can cook for me :)

Make sauce

Combine garlic, soup powder, gochu-garu, gochujang, chunjang, sugar, and water in a medium bowl. Mix well and set aside.

Fill the pan with the ingredients

In a wide pan or skillet, add the cabbage, onion, half of the green onion, and carrot (if used). Add the starch noodles, rice cake, fish cakes, and sausage (if used). Add the sauce and place the ramyeon noodles on top of the sauce. Add fried mandu (if used) and eggs. Sprinkle the rest of the green onion over top. Add water (or anchovy kelp stock or vegetable stock)

Cook &amp; serve

Set 4 individual bowls or plate on the table along with forks, chopsticks, spoons, napkins, and a bowl of danmuji (if used). Place the pan on the gas burner at the table. Turn on the heat to high heat. When it starts boiling about 8 minutes later, add the cheese (if used). Carefully stir with a large spoon so that all the ingredients are evenly cooked. Ladle an egg into each individual bowl along with a little broth. Occasionally stir the stew and also ladle some rice cake, cheese, noodles, fish cakes, vegetables, and ramyeon into the individual bowls. Cook, eat, and enjoy having fun talking to each other! You can reduce the heat to low to keep the broth from boiling down.

Make bokkeumbap (stir-fried rice)

When you get close to the bottom of the pan, you can make stir-fried rice with the everything there. Add the rice and stir-fry with the ingredients and broth at the bottom of the pan. Finish it off with the shredded gim, sesame oil, and sesame seeds. Remove from the heat and serve by adding some stir fried rice to everyone’s bowl.

That&#039;s good news everybody! I&#039;m working with aT New York to hold a giveaway contest featuring today&#039;s recipe! We&#039;re going to choose 50 people and we&#039;ll send them a Korean ingredient box featuring today&#039;s recipe. So if you want to enter the contest you can check it out and enter on this page. Now for the recipe... Today&#039;s recipe is on-the-spot tteokbokki (jeukseok-tteokbokki: 즉석떡볶이). I assume by this point everyone here knows what tteokbokki is. If you don&#039;t know, you can check out my spicy rice cake recipe here. That kind of tteokbokki is popular Korean street food, but today&#039;s jeukseok-tteokbokki is more of a spicy, bubbling stew that you cook and eat while sitting at a table in a restaurant with 2 to 4 people. They bring a pan piled up with ingredients and broth and boil it right there on the table. Everything is precooked so it doesn&#039;t take very long and it&#039;s not difficult to do. Everyone at the table can talk, cook, drink and eat together while it&#039;s bubbling which is why this is such a popular dish in Korea. When the weather gets cold it&#039;s a great way to share food with friends and family and have a good time. Of course it&#039;s not just for restaurants, we can make it at home, too! The interesting thing about this recipe is that not only is it spicy from Korean gochujang and gochu-garu (Korean hot pepper flakes), it also uses black bean paste (chunjang) which is the main ingredient in jjajangmyeon. The chunjang gives it a bit of saltiness and savoriness, and also makes the stew a little dark. I also use the flavor packet from a package of Korean instant ramyeon. You can use anchovy kelp stock or vegetarian stock for the broth instead of water, but I tried both and there&#039;s so much flavor in the other ingredients that I couldn&#039;t taste much difference between the two broths. I just use water to keep it simple. In Korean restaurants they always use fried mandu (Korean dumplings). I wanted to make it a little healthier so I added homemade raw mandu but they broke apart pretty quickly in the stew, so I realized why Korean restaurants fry theirs first. The most important ingredient in this recipe is the garaeteok (long and thin rice cakes). I strongly recommend you use fresh rice cakes if you can get them. You can make your own from my recipe or buy them fresh in some Korean grocery stores. If you can&#039;t get freshly made then frozen is ok but be sure to check the rice cakes through the package and see if there is any dried, flaky rice powder on the surface of the cakes. Don&#039;t buy those because it means they are a little old and dried out, and will crack when you cook them. Ever since I posted my garaettok recipe I&#039;ve been asked many questions, most of them are about split rice cakes. If you make homemade or use freshly made rice cakes wrap the leftovers tightly, refrigerate, and then use them in 2 weeks. Have a party with family and friends, a jeukseok-tteokbokki party! Send us a photo if you want! Ingredients. Serves 4 For the sauce: 2 garlic cloves, minced. The package of soup powder from the Korean ramyeon (instant noodles) &frac14; cup gochu-garu (Korean hot pepper flakes) &frac14; cup gochujang (Korean hot pepper paste) 1 tablespoon chunjang (black bean paste) 1 to 2 tablespoons sugar. &frac12; cup water. In the pan: 8 ounces cabbage, cut into bite sized pieces. 2 ounces onion, sliced. 2 dae-pa (large green onion), or 6 green onions, cut into 2 inch long pieces. A few strips (about 1 ounce) of carrot (optional) 4 ounces dangmyeon (sweet potato starch noodles), soaked in cold water for 40 minutes to 1 hour, and drained. 12 ounces garaetteok (tube-shaped rice cake) fresh, frozen, or homemade. 2 sheets (80 grams) of eomuk (fish cakes), cut into bite sized pieces. 1 sausage, cut into 4 pieces (optional) Uncooked noodles from 1 package of Korean ramyeon (instant noodles) 4 fried mandu dumplings (optional) 4 hard-boiled eggs, shelled. 5 cups water. 4 slices of provolone cheese, or mozzarella (optional) For the stir-fried rice (bokkeumbap): 1 bowl of rice. 1 package of oiled and toasted gim (dried seaweed paper), cut into small pieces. 2 teaspoons toasted sesame oil 1 teaspoon toasted sesame seeds On the side Danmuji (yellow pickled radish), sliced (optional) Directions. Make sauce: Combine garlic, soup powder, gochu-garu, gochujang, chunjang, sugar, and water in a medium bowl. Mix well and set aside. Fill the pan with the ingredients: In a wide pan or skillet, add the cabbage, onion, half of the green onion, and carrot (if used). Add the starch noodles, rice cake, fish cakes, and sausage (if used). Add the sauce and place the ramyeon noodles on top of the sauce. Add fried mandu (if used) and eggs. Sprinkle the rest of the green onion over top. Add water (or anchovy kelp stock or vegetable stock) Cook &amp; serve: Set 4 individual bowls or plate on the table along with forks, chopsticks, spoons, napkins, and a bowl of danmuji (if used). Place the pan on the gas burner at the table. Turn on the heat to high heat. When it starts boiling about 8 minutes later, add the cheese (if used). Carefully stir with a large spoon so that all the ingredients are evenly cooked. Ladle an egg into each individual bowl along with a little broth. Occasionally stir the stew and also ladle some rice cake, cheese, noodles, fish cakes, vegetables, and ramyeon into the individual bowls. Cook, eat, and enjoy having fun talking to each other! You can reduce the heat to low to keep the broth from boiling down. Make bokkeumbap (stir-fried rice): When you get close to the bottom of the pan, you can make stir-fried rice with the everything there. Add the rice and stir-fry with the ingredients and broth at the bottom of the pan. Finish it off with the shredded gim, sesame oil, and sesame seeds. Remove from the heat and serve by adding some stir fried rice to everyone&#039;s bowl.

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