When you can't easily buy the rice cake sticks used for making tteokbokki, you can substitute potatoes instead of rice cakes. In that case, you can make this delicious potato tteokbokki.
Ingredients
- 4 potatoes
- 1 onion
- 1 stalk spring onion
- Fish cake (optional, can be omitted)
- 3 eggs
- About a handful of cheese
Ingredients needed for the tteokbokki sauce
- 1 tablespoon vegetable oil
- 4 tablespoons Korean chili paste (gochujang) and 1 tablespoon chili powder
- 2 cups water (32 tablespoons)
- 1 tablespoon thinly sliced garlic
- A little salt, 1 tablespoon sugar, and 2 tablespoons honey
Step-by-step instructions
1. Peel the potatoes, wash them, and cut into fairly long pieces. Soak the sliced potatoes in cold water.
2. Put water into a pot, add 3 eggs, and boil for about 7 minutes. Since this makes a soft-boiled egg, immediately place it into ice water once 7 minutes is up. This will make it easy to peel the shell.
3. Thinly slice the onion and spring onion. Cut the fish cake into bite-sized pieces as well.
4. Heat a pan and add 1 tablespoon of oil. Once the oil is hot, add the chili paste and stir-fry in the oil for about 2 minutes. Then add the onions. Drain the potato pieces well and add them into the pan, stirring evenly. Then add 2 cups of water (32 tablespoons) and bring to a boil.
5. Once it starts boiling, add the garlic, chili powder, sugar, honey, and salt, and stir-fry for about 5 minutes.
6. After 5 minutes, add the fish cake, boiled eggs, and spring onions. Then continue boiling for another 2 to 3 minutes.
7. Poke the potatoes with a fork to check if they are cooked. Once the potatoes have become soft, transfer everything onto a plate. Now you have a delicious potato tteokbokki.
For those who want to enjoy it with a cheesy flavor, there's one more step to go.
That step is to cover the potato tteokbokki you just made with cheese and heat it in the oven for about 1 minute.
Once the cheese has melted, you'll have a delicious cheesy potato tteokbokki.
Source: Futuredish.com
