How to Make Perfect Mom's Restaurant Korean Tteok

Mom's Restaurant Korean Tteok. Tteok-bokki (떡볶이; also spelled ddukbokki) or stir-fried rice cakes is a popular Korean food made from small-sized garae-tteok (long, white, cylinder-shaped rice cakes) called tteokmyeon (떡면; "rice cake noodles") or commonly tteok-bokki-tteok (떡볶이 떡; "tteok-bokki rice cakes"). Tteok is a class of Korean rice cakes made with glutinous rice flour (also known as sweet rice or chapssal in Korean), by steaming. Normal rice flour can also be used for some kinds of tteok and there are hundreds of different kinds of tteok eaten year round.

This is a non-spicy Korean rice cake recipe. Stir fried with soy sauce, beef and vegetables. Gungjung Tteokbokki is a Korean royal court cuisine that originated from the royal palace in the Joseon dynasty. You can have Mom's Restaurant Korean Tteok using 8 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Mom's Restaurant Korean Tteok

1. It's 170 grams of Chicken thigh (cut into bite-sized pieces).
2. Prepare 3 small of cloves Garlic (grated).
3. You need 1 of Tofu (silken).
4. You need 1 of Tteok Rice Cakes (I use 15).
5. You need 50 ml of Usukuchi soy sauce.
6. Prepare 1 tsp of Dashi stock granules.
7. Prepare 1 of around 900 ml Water.
8. Prepare 2 of Eggs.

Every Korean New Year's day, we make Tteok Guk/Dduk Guk (떡국) and share it with our family and guests who visit our homes. During the New Year holiday, many Koreans travel back to their hometown. They visit their parents and elderly relatives to pay their respects by bowing (Saebae 세배). Kim has won the Presidential Prize at the Korea Food & Tourism Expo and the Gold Prize at the Korea International Cooking Contest.

Mom's Restaurant Korean Tteok instructions

1. Wash the tteok in cold water. Cut the chicken into bite-sized pieces. Grate the garlic. Beat the eggs..
2. Oh, and make sure to cut the tofu into bite-sized pieces, too..
3. Put the chicken, garlic, soy sauce, and two ladlefuls of water into a pot, and bring to a boil over medium heat. This is an important point!.
4. The liquid will coat the ingredients..
5. Add the dashi and the water to the pot. Bring to a boil..
6. Skim a bit of the scum. Just a bit. If you taste it now, it should be a bit salty. Add the tteok and tofu. Boil..
7. When it comes to a rolling boil, add the beaten eggs, and pour them into the pot in a circular motion. Immediately remove from heat..
8. It's also good with nori on top..

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