Tokbokki ( Spicy Rice cake) is a famous Korean street food and is favored by many Vietnamese families. The Tokbokki version with spicy and rich flavor will be an ideal choice to change the taste of meals during the week, helping to warm the body on a cold winter day.
To make Tokbokki with spicy and spicy sauce, prepare 500gr of rice cake; 200gr of Korean fish cakes; 1/2 onion and 1 chives paro (vesper garlic). Spices for the spicy sauce include Gochujang chili sauce; paprika; soy sauce; sugar; honey or corn syrup.
In particular, to create a spicy taste different from regular sauces, housewives need to prepare 1/2 more curry and less ground black pepper. These are two important ingredients that make the flavor strong and spicy.
Next, instead of using water, simmer dried anchovies and kelp for about 15 minutes to get a natural sweet and delicious Dashi broth. The rice cake should be soaked in cold water for about 20 minutes and taken out to drain; the fish and onion cakes should be cut into pieces to taste.
In addition, the preparation of sauce also needs to be done carefully. Add all the spices including chili sauce, paprika, soy sauce, sugar, curry powder and black pepper to the mixture. Do not put each spice directly in a pot of boiling water because it can easily cause lumps and make it difficult to adjust the flavor.
Once the anchovies have boiled, add the spices and stir-fry. Next, add the rice cake and cook over medium heat. Housewives should also note that they should not leave the heat too large from the beginning, this will cause the sauce to dry up quickly while the rice cake has not yet absorbed the spices and reached the softeness.
The rice cake boiling process should only last about 8 - 10 minutes. When the sauce begins to thicken, continue adding fish cakes, onions and onions to the island for another 3 minutes. At this time, the starch secreted from the rice cake will make the sauce with a characteristic thickness.
Before turning off the stove, you can sprinkle more roasted sesame seeds and add a little sesame oil to enhance the aroma of the dish. The standard finished product will have an eye-catching orange-red color, a strong spicy taste but not harsh, combined with the flexibility of the rice cake.
Tokbokki with spicy andzing sauce should be eaten while it is still hot to clearly feel the flavor, especially suitable for enjoying on cold winter days.
