 This chewy Korean rice cake dish is spicy, savory and sweet 😋 you can add anything you really want to it, but for this recipe I added some bean curd sticks, marinated chicken thigh and king oyster mushrooms 🍄The alarmingly red spicy gochujang sauce keeps you warm for sure, and I particularly love eating this dish on cold, rainy or wintery days. This dish goes well with Japanese or Korean Berkshire Pork Sausages, enoki mushrooms, shimeji mushrooms, spam, and more! Some folks also like to add ramen to it, making it a "rabokki" instead of "tteokbokki". It can get pretty spicy, but you can adjust the amount of gochugaru and gochujang and add more agave nectar or sugar for sweetness to balance it out for something more mild. I absolutely love the chewiness of the rice cake, and the fiery spicy sauce definitely wakes up the senses!
The Chinese equivalent of the Korean rice cake is usually more flat, oval shaped and is often eaten during holidays. I personally like the Korean rice cake more though, because the cylindrical shape gives it more of a delightful chew 😊 Here is my recipe (I also added a little bit of prickly ash oil for that spicy mala flavor ❤) INGREDIENTS • Korean Tteokbokki rice cake 1/4-1/3 bag • 1 tbsp Gochugaru (Korean red pepper flakes/powder) • 2 oz chicken thigh • 1/2 cup julienned king oyster mushroom • 1 oz bean curd sticks • 2 tbsp gochujang • 1 tbsp oyster sauce • 2 tbsp agave nectar • 1 tsp mala prickly ash oil • 1/2 tbsp minced garlic • 1/2 cup water INSTRUCTIONS 1. Cook garlic and chicken until cooked through. Add julienned king oyster mushrooms and bean curd sticks and mix. 2. Add rice cakes, 1/2 cup water, gochujang, oyster sauce. Add agave nectar and gochugaru to desired sweetness and spice level. 3. Mix well and let cook on medium high heat until sauce becomes thick and sticky, and the rice cakes are cooked to desired softness. Serve with some scallions on top. Enjoy! Until next time, Jenny
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 I'm so excited to share my Dan Dan Noodle recipe with you today! This particular recipe features my handmade noodles recipe, but you can always use a dried or fresh noodle from the Asian market. Dan Dan noodles is a soupless, spicy, tangy Sichuan noodle dish with a nut-based sauce, usually either peanut or sesame. It is a popular street food, and is enjoyed with ground pork and veggies. You can easily substitute the meat with a protein of your choosing too. For my recipe, I use ground pork mixed with sweet preserved Chinese radish, Chinese broccoli and some Korean kimchi. The radish is optional, but the sweetness, slight tang and crispness of the preserved radishes add a great variety of texture to the dish and complements the pork nicely. I absolutely love this sauce--the nuttiness of the peanut and sesame paste mixed with savory soy sauce, the slight acidity from black vinegar and the a heat kick from the chili flakes, chili oil and my favorite, the prickly ash oil--all mixed together, coats the noodles in a blanket of exciting flavors that dance in your mouth. Prickly ash oil is made from hua jiao pepper, a Sichuan peppercorn that mala Chinese dishes attribute their "numbing" qualities from.   I found this dish stay at home friendly because the sauce can be made from pantry items that you can stock up on and use for any Chinese/Asian dish, and the handmade noodles only involve 3 ingredients: flour, water and salt. Even if you don't have the specific veggie and ground pork, you can always pair the noodles with whatever you have on hand. Quarantine cooking really is like an episode of Chopped in the kitchen, make something out of what you got chefs!  After mixing the sauce, I place a dollop of it in the bottom of my serving bowl, add noodles and then add the toppings. Lastly, I garnish with sesame seeds and drizzle more chili oil and prickly ash oil on top! Honestly, it doesn't matter how you layer your ingredients, since you'll be mixing it all up to eat anyhow. To each their own!   INGREDIENTS: Toppings
Other toppings
Dan dan noodle sauce
Handmade noodles (2-3 servings) or store bought noodles of your preference DIRECTIONS: Sauce
Toppings
Put it all together
 This is a great dish to assemble and enjoy, and I love that it can be prepared relatively quickly (unless you are making the handmade noodles, which takes a little more waiting time). For me, I always have soy sauce, sesame oil, rice wine and assorted spices in stock since they are staples in our home, which makes this dish that much easier to make. Plus they are versatile and used in many other Asian dishes, so it's a win win for us! We hope you enjoy this noodle dish!
 Lately, I've noticed that being in quarantine seems to be making everyone a little bit more creative in the kitchen, which is great! Perhaps out of necessity because we only have certain ingredients at home, or maybe because we're tired of eating the same things over and over. Either way, I am amazed and inspired by so many people posting their creations online. Being in quarantine also means craving food that we don't regularly make at home, like fried chicken or like sushi and sashimi, which we normally eat out. But not having had sushi for a while and then going into quarantine, made us crave it big time. After all, we don't know when we will be able to go back to our favorite Japanese sushi restaurants! So while we were picking up groceries and essentials at Costco, we got a pack of farm raised Atlantic salmon for our poke bowl dinner. And this is what I came up with. Drool worthy goodness. A salmon party in your mouth!  Now why Costco, you might ask? Is it safe? Is it sushi grade? Well the answer is that there will always be risk when eating raw fish, no matter where you buy it from. But of course, if you have access to sushi grade salmon, then go for it! I and many other friends and family have regularly bought farm raised salmon from Costco for raw consumption and have never had any issues. We also eat it within the first two days of buying it, and any leftovers are cooked in other recipes or portioned out for the freezer to be cooked another time. If you are thinking of going to Costco for sushi night, I recommend this article from Sushi Modern as a guide for what to buy. So after buying some farm raised Atlantic salmon from Costco, I set to work creating a hybrid dish that combines our favorite flavors from Hawaii and Japan. When we were in Hawaii, we got poke almost every other day! At restaurants, from ABC stores (they're like the equivalent of 7 Elevens but better!), and food trucks, everywhere! The fish was always fresh and the different versions were fun to explore. Our favorites were the oyster sauce pokes and the spicy salmon pokes! Our version in this recipe is a mix of sweet from the honey, saltiness from the soy and oyster sauce, heat from the spicy mayo and tang from the fresh lime juice melding perfectly together, sitting on top of a bed of seasoned sushi rice.
On top of our poke bowl we included strips of salmon seared with a blow torch. This was something we were inspired from watching sushi chefs lightly sear salmon nigiri before serving. The first time I remembered having it served this way was Kura Revolving Sushi Bar, a conveyor belt sushi place in Los Angeles's Little Tokyo. While conveyor sushi places tend to have a rep for having low quality fish or questionable freshness, Kura blew us away with their surprisingly sophisticated, creative and fresh offerings, with a la carte options delivered to you directly on a "bullet train" belt. When we first tried the seared salmon with mayo nigiri, it immediately became a favorite and if we didn't see it going past us on the belt, we would get direct orders to come to our table via bullet train. Somehow, searing it just makes the salmon feel extra soft and buttery, especially if you have a nice fatty cut of salmon! Adding the mayo on top just made it that much more creamy. So, with this in mind, we decided to torch sear our poke bowl salmon slices as well. Plus, the hubby loves to use the blowtorch any chance he gets. (He has claimed the blow torch and the grill his domain, lol.) The sauce goes well with the rice and the salmon is just so, so good. Sprinkle some furikake and drizzle some Japanese kewpie mayo as a finishing touch and it is perfect! We hope you enjoy it!  INGREDIENTS: Rice: • 3 cups uncooked Japanese sushi rice • 1/2 cup Sushi rice vinegar • 2 tbsp sugar • 2 tsp salt Spicy Salmon Poke: • fresh sushi grade salmon (we usually use Costco farm raised salmon and have never had issues with it) cubed to bite sized pieces • 1 tbsp oyster sauce • 1 tbsp lite soy sauce • 1/2 juice squeezed from lime or lemon • 1 tbsp honey • 1.5 tbsp Japanese kewpie mayo • .5 tbsp Sriracha chili sauce (I usually add more to mine because I like spicy, but just gradually add to your preference) • 1 tsp sesame oil • 2 tbsp scallions • 1/4 chopped red onion • 1/2 avocado, cubed • Salt and pepper to taste Topping: • Seaweed furikake rice seasoning • Salmon strips thinly sliced to top the bowl • La-Yu chili oil to taste DIRECTIONS: 1. Cube avocado and chop red onion. Cube the salmon and reserve slices of salmon to use for searing later. Mix the cubed salmon, cubed avocado and chopped red onion with all the salmon poke sauce and seasonings and chill in the fridge until ready to use. 2. Cook your sushi rice according to manufacturer instructions. Usually about 40-45 min in the rice cooker, about 20 minute on stove top. 3. When rice is ready, take it out and add sushi vinegar, salt and sugar. Mix well and let cool to room temp. 3. Fill your bowl with rice, add your salmon poke and top with salmon strips. Use a blow torch to sear the top. Shake some furikake seasoning on top of the salmon strips, some La-Yu chili oil (optional), then add some kewpie mayo for extra creaminess. Enjoy!  |
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