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Tasty Treats: Korean Tteokbokki with Ham

4 months ago

Diced ham becomes an extender for meat in this simple but delicious Korean snack made into a spicy, savory viand

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Tteokbokki with Ham

Makes 4-6 servings

2 cups Frozen Korean rice cakes (tteokbokki)

6-8 cups Water

10 pcs Dried shiitake mushrooms

2 cups Hot water

2 Tbsps Cooking oil

3 cloves Garlic, chopped

1 Onion, chopped

¼ kilo Lean ground pork

¼ kilo King Sue ham, diced

2 cups Water from hydrated mushrooms

3 Tbsps Gochujang

2 Tbps Soy sauce

1/4 tsp -1/2 tsp Salt

1 Tbsp Sugar

1 tsp Sesame oil

1 cup Sliced Napa cabbage (Baguio pechay)

1 bunch Spring onions, chopped

*Toasted sesame seeds

  1. Boil water in a large pot.  Drop in tteokboki and simmer for about 8 minutes.  Drain rice cakes when cooked and keep in a bowl or plate (leave a little water so that they don’t dry out).
  2. Soak dried mushrooms in a bowl of hot water.  Cover bowl with a small plate to keep heat in.  Leave for 10 minutes to allow mushrooms to hydrate. Do not throw way the mushroom water. 
  3. To make spicy sauce:  In a wok or large sauté pan, heat cooking oil.  Toss in garlic and then onions; sauté until soft and fragrant.
  4. Add ground pork and continue to mix until pork is cooked and some oil comes out.
  5. When pork is cooked, add ham.  Next, pour in water from rehydrated mushrooms and let simmer. 
  6. Season with gochujang, soy sauce, salt, sugar, sesame oil.  Add cooked tteokboki and allow to simmer in the sauce.
  7. Slice mushrooms (discard stems) and add this to the pork mixture. Toss in sliced Napa cabbage and continue to simmer. 
  8. Mix in some chopped spring onions. Adjust seasoning according to taste. Turn off heat then garnish with spring onions and sesame seeds. Tteokboki with Ham may be eaten as is or as a rice topping.

 

Recipe by Nina Daza-Puyat

Food styling by Regine Velilla

Photographed by Zac Moran of Studio 100

Art direction by Yllaine Sabenecio

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