Hot & Spicy Korean Rice Cake (Ddeokbokki/Tteokbokki 떡볶이- 炒年糕)

Who doesn't like Hot & Spicky Korean Rice Cake (Ddeokbokki/Tteokbokki)? It is a very easy recipes. Anyone can cook & it is so hard to fail. Love to cook this on a lazy weekend when I don't feel like cooking at all . There are times we felt too tired to cook.  This is a super easy one.

Ingredients (4 pax):

600g Korean Rice Cake 

400ml-500ml Water

1 packet Ddeokbokki Hot Sauces

Some Mix Vegetables -

Bell Pepper

Kimchi

Spring Onions

Cabbages

Onions

Optional : extra ingredient for meat lover: fish balls, meat balls, squids or prawns.

Rice Cakes Hot Sauces

Simple instructions for cooking Korean Rice Cakes:

1) Pour water into a pan to cook together with the rice cakes. Make sure the water cover the rice cakes. Cook for about 4-5 mins over medium high heat. 

Tips: Can add 1 tsp of anchovy powder to cook the rice cake with water. It will taste even better. 

2) To check if the rice cakes is ready for the sauces. After 5 mins, just use a scissor to cut one of the rice cakes. If you can cut it through, it means the rice cakes are ready for the sauces.

3) Pour in the rice cake hot sauces & let it simmer. Stir occasionally. It is getting even more starchy.

 

4) Add in all the mixes vegetables & continue to cook for about 2-3 mins. Stir occasionally.

5) Serve hot immediately.

Tips: For younger kids who can't really stand too much spicy food, please reduce the hot sauces. Instead of using the whole packet, I only use half a packet.

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Easy Fry Eggs with Mushrooms (Bunashimeji)

Eggs! We love eggs. It is super easy to prepare. Can't imagine if I am running of out eggs supplies from my little kitchen. You can use any fresh mushrooms to replace the Bunashimeji. It is one type of Japanese mushroom - small, brown & delicious. Mushrooms are good subtitle for meat actually. They are healthy & low in calories. 

Bunashimeji mushrooms

Recipes (serve 3 pax): 

100g Mushrooms
4 Eggs
1.5 tbsp Olive oil
2 tbsp of Milk (options - water)
Salt & Pepper to taste

Method:
1) Cut the mushroom into small pieces. Removed  the root.
2) You don't really need to wash the mushroom. Per the packet instruction, we do not need to wash it & can use it straight from the packaging.
3) If you need to wash any mushroom, please wash it with running tap water & do not soak it.
4) Break the eggs in a bowl & mix with 2 tbsp of milk, add in salt & papper. Mix lightly.
5) Heat the oilve oil in a non stick pan, stir fry all the mushroom over low heat for 2-3 mins.
6) Add in the eggs mixture and fry it over low heat for 3-4 mins each side.
7) Serve hot with rice.

Tips: Use olive oil to pan fry eggs taste super delicious! However if you do not have olive oil, use any type of vegetable oil instead. Enjoy.

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How To Eat Korean Seaweed with White Rice?

 Even as an Asian myself, it is interesting to learn others nation eating culture. I always teach my kid, when you travel overseas, you need to learn to eat like a local. I got these Chongga Korean Seaweed in a can as a gift from a friend travel to Seoul, it tastes so good.

 I find Korean products amazing. It is very practical especially their product made for the local market. Normally we bought the seaweed from local super market in light aluminium pouch. Once open, we really have to finish the whole packet. However, I find these seaweed in a can are more practical, easy to store & compact.  I tried to figure out how to eat it without creating a mess.

1st- Lay a seaweed on top of the white rice with chopstick.

2nd- Position the chopstick at the edge of the seaweed just like you see in the above pictures.

3rd- Pick it up & yummy. 

These are great quick fix on the weekday dinner especially I did not cook any "meat"  cuisine. My daughter will not complain the dinner is too plain. When I don't have time to cook or the fridge is on "out of stock" situation, I will usually serve eggs & vegetables. These seaweed is very appetizing. 

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