- CHECK OUT OUR RECIPES -

KOREAN SPICY RICE CAKES WITH YONG TAU FOO

Also known as Ddeokbokki with Yong Tau Foo

Serves 2-3

Ingredients:

  • 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

Instructions:

  1. Rinse all ingredients under running water.
  2. Bring kelp stock to a boil in a Thermos® Shuttle Chef® inner pot.
  3. Add yong tau foo, Korean rice cakes, Korean hot pepper paste, brown sugar and Himalayan pink salt.
  4. Bring it to a boil over medium high heat and stir contents occasionally.
  5. Mix the contents well. Once it comes to a rapid boil, turn off heat source. 
  6. Add Bunashimeji Mushrooms. Cover lid and transfer the inner pot into the Thermos Shuttle Chef outer pot. Let it sit aside for 30 minutes.
  7. Before serving, garnish with fresh Chinese parsley and toasted sesame seeds.

 

Notes:

  • 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.

 

Tips:

  • 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.

 

Photo, recipe and tips courtesy of Sheryl Ariel Boh, from fb.com/weivillakitchenandfarm and founder of ‘Cooking with Thermos’ Facebook group.