Also known as Ddeokbokki with Yong Tau Foo
- Kelp stock, 400ml
- Korean Rice Cake, 180 grams
- Yong Tau Foo, 15 pieces
- Bunashimeji Mushrooms, 100 grams
- Korean Hot Pepper Paste, 2.5 tablespoons
- Brown Sugar, 1 tablespoon
- Himalayan Pink Salt, 1/2 teaspoon
- Fresh Chinese Parsley, for garnish
- Toasted Sesame Seeds, for garnish
- Rinse all ingredients under running water.
- Bring kelp stock to a boil in a Thermos® Shuttle Chef® inner pot.
- Add yong tau foo, Korean rice cakes, Korean hot pepper paste, brown sugar and Himalayan pink salt.
- Bring it to a boil over medium high heat and stir contents occasionally.
- Mix the contents well. Once it comes to a rapid boil, turn off heat source.
- Add Bunashimeji Mushrooms. Cover lid and transfer the inner pot into the Thermos Shuttle Chef outer pot. Let it sit aside for 30 minutes.
- Before serving, garnish with fresh Chinese parsley and toasted sesame seeds.
- This recipe is based on using a 1.6L Thermos® Shuttle Chef®. You may adjust the ingredient quantities accordingly.
- You may include hard boiled eggs. Add in after the heat source is turned off.
- As the Ddeokbokki cooks in the Shuttle Chef®, the sauce will be thickened. There is no need to add starch.
- You may leave the Korean spicy rice cakes with yong tau foo in the Shuttle Chef® for up to 4 hours.
- You can omit the yong tau foo and mushrooms, and double the Korean rice cakes quantity, if you prefer to have plain Ddeokbokki.