Jomonim's (Grandma's) Tteokbokki Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Ingredients for soup stock:
1 gallon water
2 small onions
1 large (or 2 small) Korean pears, cored and quartered
1 large (or 2 small) Fuji apples, cored and quartered
6 shiitake mushrooms, sliced
½ turnip, chopped
1 handful of dried dates
3 oz of fresh, peeled ginger, sliced
1 whole leaf of Dashi Kombu dried seaweed
1 handful of fresh, peeled garlic cloves
Other ingredients for soup:
1-2 tablespoons of olive oil
5 king mushrooms, sliced
1 small white onion, sliced
1 package of Korean fish cakes 10.6 oz, rinsed in hot water, cut into bite size pieces.
6 small hard boiled eggs, peeled
3 carrots, pealed and sliced
3 packages of rinsed tteokbokki (Korean rice cakes)
2 tablespoons soy sauce
6 tablespoon Gochujang (Korean chili paste)
2 jalapenos, deseeded and sliced
½ cup plum syrup
2 teaspoons toasted sesame seed oil,
4 fresh chopped green onions
1 pot steamed rice
For optional flavored soy sauce*:
½ gallon soy sauce
1 small apple or Korean pear
2 pineapple slices
1-2 sticks of ginger
1 chopped onion
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Directions: |
Directions:Bring water to a boil in a large pot. Add each of the soup stock ingredients into the boiling water. Then turn down to a simmer. Cook slowly for 3-4 hours, stirring periodically (~every 30 minutes). Check turnip, apple, garlic— should be smooth, soft and tender (melting) … this means it is done. The liquid should be light brown. Taste for desired flavor. Turn off heat. Then strain the liquid and return to large pot and set aside. Throw away strained solids.
Separately, saute the following in a large skillet on high heat for 2-3 minutes, or until browned on surface. Then set aside.
1-2 tablespoons of olive oil
5 king mushrooms, sliced
1 small white onion, sliced
Bring the soup stock back to a boil then reduce heat to medium.
Add Korean fish cakes (pre-rinse in hot water), cut into bite size pieces.
Add hard boiled eggs, peeled. Add sauteed mushrooms and onions. Add carrots, pealed and sliced. Add packages of tteokbokki (Korean rice cakes, pre-rinse in hot water) Then add the following to taste: soy sauce*, Gochujang (Korean chili paste)
jalapenos (deseeded and sliced), plum syrup, and toasted sesame seed oil.
Bring combined contents of pot to a boil until the tteokbokki rises to the surface. Taste for chewiness and flavor. Top with fresh chopped green onions and serve with fresh steamed rice.
*Optional flavored soy sauce:
Bring soy sauce, apple or Korean pear, pineapple slices, ginger and onion to a boil, then simmer and stir until contents are soft and tender. Strain liquid. Discard solids. Store soy sauce in a bottle for other delicious recipes (i.e. bulgogi and japchae) |
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Number Of
Servings: |
Number Of
Servings:20 |
Preparation
Time: |
Preparation
Time:3-4 hours |
Personal
Notes: |
Personal
Notes: This recipe is special because it is my grandmother's and the ultimate comfort food that brings joy to the family!
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