INTRODUCTION TOEKBOKKI

Tteokbokki (pronounced duck-bo-kee) is one of my absolute favorite Korean dishes.

Sometimes you’ll see it spelled ddeokbokki, topokki, or dukboki. But, they are all just different
ways of translating the same thing. It’s a popular Korean street food, so it’s common to find
vendors on busy street corners in Seoul dishing out this spicy on-the-go snack. It is a beloved
Korean dish made up of rice cakes in a spicy sweet chili sauce. Tteokbokki is easy to eat, easy to
walk with, and is the perfect bite-size snack to tame your appetite.
The product we buy is a kuldak deokbokki which contains a mixture of tteokbokki with
chicken.
References:
http://www.kimchichick.com/tteokbokki-korean-spicy-rice-cakes/

Tteok-bokki

Ingredients

1 lb (500) ½ inch diameter cylinder shaped rice cake sticks

3 sheets fish cake (3oz, 150g)

1 ½ cup water (12 oz, 360ml)

Gochu jang sauce

3 tablespoons gochu jang (red chilli pepper paste)

½ tablespoon soy sauce

2 tablespoons soy sauce,

1 tablespoon corn syrup.

Preparation
1 rinse the soft rice cake sticks and drain. If the rice cake is hard. Blanch in boning water until
soft. 2 cut the fish cakes into 2*1 inch (5*2,5 cm) strips. Place the fish cake strimps in a sieve
and pour the boiling water over them for degreasing.

Cooking

1 in a saucepan. Add water. Gochu jang, soy sauce, sugar and corn syrup and mix them together.

2 bring the sauce pan to a medium heat, and cook the rice cakes. 5 occasionally with a wooden
spoon.

3 add fish cakes and continue cooking until sauce thickens.

“Hotteok”

Ingredients

Bread, hard flour 125g

Yeast 4 g

Water 10 g

Milk 40 g

Muscovado sugar 60 g

Peanut 4 g

Walnut 4 g

Cinnamon powder 5 g

Vegetable oil 60 g2

Salt 4 g
Sugar 4 g

Egg 50 g

Glutinous rice powder 50 g

Cooking

1. Mixing flour, salt, sugar, milk, egg in a bowl.

2. Put yeast melt in warm water and then to the dough
3. Muscovado sugar, cinnamon powder, chopped peanut, chopped walnut, and put into
preparation.
4. Flatten each dough balls and fill with the prepared pancake sweet filling. Make sure to
cover the filling very well with dough.
5. Fry the part of the dough. First to lock the pancake, when the dough bottom turns over
before flattening, turn it upside down to cook it evenly.
hotteok (호떡, hodduk or hoddeok) is extremely popular during winter months. There are
many variations, but the classic hotteok we grew up on is made with a simple yeast
dough with a brown sugar and nut filling and pan-fried in a little bit of oil. This recipe is
my modern take on the classic version. The Chef give me learn how the folding hotteok
and give comment platting hotteok.
References: https://www.koreanbapsang.com/hotteok-sweet-korean-pancakes/

Japchae

Ingredients :

1. 200 g beef ( top round )

2. ½ english cucumber (2 ½ oz , 75 g)
3. Brine ( 1 teaspoon salt , ½ cup water )
4. ½ onion ( 3 ½ oz , 100 g )
5. ½ carrot ( 2 oz , 60 g )
6. 3 pyogo ( shiitake ) mushroom ( ½ oz 15 g after soaking 1 ½ oz , 45 g )
7. 3 ½ ( 100 g ) sweet potato noodle
8. 1 egg
9. Vegetable oil , salt as needed
Marinate for beef

1. 2 tablespoon soy sauce

2. 1 tablespoon sugar
3. 4 teaspoon miced green onion
4. 2 teaspoon minced garlic
 5. 2 teaspoon toasted sesame seeds , crushed .
6. 1 teaspoon sesame oil , pinch of ground black pepper
Seasoning for noodle

1. 1 table spoon soy sauce

2. ½ tablespoon sugar
3. 1 tablespoon sesame oil

Preparation

1. In a small bowl , mix all ingredients of marinade for beef . Cut the beef into julliene strips . Along
the grain . Marinate the beef for 20 mins .
2. Cut the cucumber into 1 ½ inch ( 4-cm) long pieces , then cut it in hald lenghtwise . Remove the
seeds . Cut the cucumber into ½ x 1/8 – inch ( 1x0.3 cm ) strips and marinade in brine for 10
minuters . Squeeze out the excess moisture
3. Cut the onion into julliene strips
4. Remove the stems of pyogo mushrooms and cut them into fine julliene strips .
5. Cut the carrot into 1 ½ - inch (4-cm) long pieces , the cut into ½ x 1/8 – inch ( 1x 0.3-cm) strips .
6. Soak the sweet potato noodles in lukewarm for 20 minutes .
7. Separate egg yolk and egg white into two bowls and beat them well with a pinch of salt .

Cooking :

1. Pan-fry the yolks and with separately on a lightly greased skillet over low heat into very thin
sheets . Cut into 1 ½x1/8- inch
2. Heat the oil in a skillet and stir frying separetly in order , the onion , pyogo mushrooms and
carrot withb a pinch of salt over high heat
3. Heat a little oul in skillet and stir-fry the marinated beef strips quickly , sttiring to prevent them
from stickting together
4. Pour 4 cuts of water into a medium pot and bring to a boil . Add the soaked sweet potato
noodles and cook for 5 minutes . Turn off the heat and drain the noodles in a coliander . Heat oil
in skillet and stir-fry cooked noodles with the seasoning for noodles for 5 minutes
5. In a large bowl , put all cooked vegetable , beef , noodle and tos to combine . Place them in a
serving plate and garnish with fried egg pieces

japchae is Korean food as a side dish, especially in parties and special

occasions. Vegetables used are usually vegetables that are in season.
 Bulgogi
Ingredients
1 lb (500) beef (sirloin)
1 onion
3 pyoga (shitake)
6 green onions
1 tablespoon vegetables oil marinade for beef
5 tablespoon soy sauce
3 tablespoon sugar
2 tablespoon minced green onion. 1 tablespoon minced garlic.
1 tablespoon sesame all.
½ teaspoon ground black pepper.
1 tablespoon toasted sesame seeds, crushed

Optional for marinade

¼ Korean pear ( 5 oz, 150 gram, 5 tablespoon pear juice or 5 tablespoon beef broth)
2 tablespoon rice wine

Preparation
1. Cut the beef into thin slices mo inc thick across the grain. Or have butcher slice meat
for you. If necessary, cut into smaller blte-s 26 pieces. Pat meat dry wit papper towels
to remove excess blood.
2. Cut onion into long thin slices.
3. Cut the mushrooms into thin slices
4. Slice the green onions into 1 ½ inch long pieces.
5. Grate the pear and combine with all ingredients of the marinade for beef and mix well
in a big bowl.
6. Add the beef to the marinade and toss meat so marinade coats ail of the meat. Let it
stand about 20 minutes, add onion. Green onions and mushrooms and mix well.

Cooking
1 pan fry the beef in a small amount of vegetables oil until tender over the high heat.
You may grill the meat over an open fire or grill.

Bulgogi is a signature Korean meat dish made by marinating thinly sliced beef in soy
sauce and then grilling it. Although the name bulgogi maeans meat grilled on fire.
Bulgogi generally stir-fried in a pan.

Golbaengi-Muchim

Ingredients
1 canned sea snails 13 oz (400g)
2 oz (60g) dried Pollack
1 cucumber (5 oz, 150g)
½ onion (3 1/3 oz. 100g)
1 oz (30g) green onion
2 green chili pepper (1 oz,30g)
1 teaspoon salt

Seasoning
2 tablespoons coarse gachut-garu (red chili pepper powder)
3 tablespoons canned sea snails juice. 1 tablespoon gochu-jang (red chili pepper
paste). 2 tablespoon white vinegar, 1 tablespoon sugar.
2 tablespoon corn syrup
1 tablespoon minced green onion. 1 table spoon minced garlic.
1 teaspoon toasted sesame seeds. Crushed.
 1 tablespoon sesame oil.
Salt as needed

Preparation

1. Strain the canned sea snails and keep the juice. Slice the sea snails or use whole,
per your prefence.\
2. Soak dried Pollack in cold water to remove salt. Then squeeze out excess water.
Cut into 1 ½ inch (4cm) sections.
3. Halve cucumber lengthwise and slice diagonally then marinade with 1 teaspoon
salt. Slice the onion thinly, and cut the green onions into 1 ½ inch (4cm) long
sections. Halve the green chili pepper lengthwise to remove the seeds and finely
julienne.

Cooking

1. In a big bowl, combined all the ingredients of the seasoning and mix well.
2. Mix the drained sea snails and prepared ingredients with the seasoning and mix well to
combined.

Golbaengi-Muchim is a popular dish that Korean people eat as a snack when they drink. The taste is a
little spicy, sweet, and sour. The main ingredients is canned sea snails.