Main Course | Korean spicy rice cake/ Tteokbokki / 떡볶이
Main Course | Korean spicy rice cake/ Tteokbokki / 떡볶이
（韓式辣炒年糕中英文食譜 / 中文下拉）
Every recipe and restaurant review we post at Cloudeer we try or replicate threes times before sharing them with you, to make sure that they really good and consistent. However, today's recipe I am sharing after only making it once- Because it is so simple yet so Delicious.
This is my first time cooking Korean Rice Cake and it really is simple, no skill required and very simple ingredients.
Just be sure to pay attention to your saucepan and boil for 15 minutes. Slowly cook your rice cake until you notice that the rice cakes have absorbed the flavour of the other ingredients and you can notice less sauce (liquid) in the pan.
Ingredients:
Veggie oil
Garlic 1
Onion ¼, cut small pieces
Spring onion 3, cut into 3 inch long pieces
Rice cake 200g
Water 300 ml
Chill paste 1 tablespoon
Chill power 1 teaspoon
Maple syrup 1 tablespoon
Soy sauce 1 teaspoon
Raw sugar 1 teaspoon
Directions
Add the oil and garlic, onion and spring onion into the pan then fried them until they look gold.
Add rice cake and water and all sauces into the same pan Boil for 15 minutes over medium-high heat with the lid.
二十分鐘上菜 | 韓式辣炒年糕
（韓式辣炒年糕中英文食譜 / 中文下拉）
Every recipe and restaurant review we post at Cloudeer we try or replicate threes times before sharing them with you, to make sure that they really good and consistent. However, today's recipe I am sharing after only making it once- Because it is so simple yet so Delicious.
This is my first time cooking Korean Rice Cake and it really is simple, no skill required and very simple ingredients.
Just be sure to pay attention to your saucepan and boil for 15 minutes. Slowly cook your rice cake until you notice that the rice cakes have absorbed the flavour of the other ingredients and you can notice less sauce (liquid) in the pan.
Even if you are an amateur in the kitchen, with this recipe you can make as good a dish as you would find across any Korean Restaurant.
For Gluten Free people, I don’t know why these stores brought rice cakes still come with gluten inside. Be sure to check your packaging and ingredients to make sure the rice cake doesn’t contain Gluten. We also include soy sauce in our recipe, this can either be replaced with gluten-free soy sauce or left out. I promise the flavour will be just as good with either option.
If you have any concerns with the 5 pungent spices, relax, just skip or substitute it with anything that you normally would in any other dish. As for the heat and spice of the sauce, this is up to you, Add or remove as much of the chili elements as needed for your required taste.
For Gluten Free people, I don’t know why these stores brought rice cakes still come with gluten inside. Be sure to check your packaging and ingredients to make sure the rice cake doesn’t contain Gluten. We also include soy sauce in our recipe, this can either be replaced with gluten-free soy sauce or left out. I promise the flavour will be just as good with either option.
If you have any concerns with the 5 pungent spices, relax, just skip or substitute it with anything that you normally would in any other dish. As for the heat and spice of the sauce, this is up to you, Add or remove as much of the chili elements as needed for your required taste.
Vegan people can finally relax and eat delicious rice cake without having to worry about the chance that it will contain any animal products like fish cake, fish sauce or honey.
Ingredients:
Veggie oil
Garlic 1
Onion ¼, cut small pieces
Spring onion 3, cut into 3 inch long pieces
Rice cake 200g
Water 300 ml
Chill paste 1 tablespoon
Chill power 1 teaspoon
Maple syrup 1 tablespoon
Soy sauce 1 teaspoon
Raw sugar 1 teaspoon
Directions
Add the oil and garlic, onion and spring onion into the pan then fried them until they look gold.
Add rice cake and water and all sauces into the same pan Boil for 15 minutes over medium-high heat with the lid.
二十分鐘上菜 | 韓式辣炒年糕
在 Cloudeer 看到的食譜和食記，都是至少試過三次以上，確認每次都達標才敢和大家分享。
只有這道韓式辣年糕食譜例外，因為它竟是如此地簡單——簡單的食材和無需烹飪技巧的「技巧」，讓 Cloudeer 第一次做完就敢直接寫食譜推薦給各位。
沒煮過就從沒想過，韓式辣炒年糕，原來不是用「炒」的，而是用「煮」的。
這道料理的重點是有耐心地滾個15分鐘，慢慢將年糕和辣醬熬煮到入味收汁，無論是老手還是烹飪新手都能做出和韓國餐廳一樣的味道
麩質過敏者請看仔細了，不知道怎麼搞的這年頭就算是年糕還是米粉，裡頭也有可能有 Gluten，請各位保重；材料中的那一茶匙醬油可改用無麩質醬油或是直接跳過，在此（發毒誓）保證味道也是一樣好。五辛素者，Take easy，不能吃的就跳過，味道不會差太多的，隨意加一點自己愛吃的料也行。喜辣者和怕辣者在辣醬辣粉的部分可自由增減，真的很怕辣的人就用一小茶匙辣醬就好，辣椒粉可以跳過沒關係。素食者們趕快來做做看，自己做的好處就是再也不用擔心會不小心吃到魚板、魚露和蜂蜜啦！
希望你/ 妳們會喜歡這道零失誤又超級快速的食譜！
食材：
2-3 湯匙 植物油
1 瓣 蒜頭 切碎
¼ 顆 洋蔥 切碎
3 根 青蔥 切段
韓式年糕 200-300g
水 300g （可以自己熬蔬菜或是海帶高湯）
醬料：
1 湯匙 韓式辣醬
1 茶匙 韓式辣椒粉（我用手邊僅有的卡宴；怕辣可省略。）
1 湯匙 楓糖（任何花蜜植物糖漿都可以）
1 茶匙 醬油（可省略）
1 茶匙 二號砂糖
廚具：
含蓋小湯鍋一只
作法：
把植物油和辛香料放入小湯鍋中爆香（辛香料其實可炒可不炒，但花個兩分鐘做這個加分的動作真的很值得。）。
將所有年糕和水以及所有醬料一起放入爆香好的小湯鍋中，稍作攪拌後（韓式辣醬不好攪開，滾了就會自己化開了），蓋上鍋蓋用中小火煮約十五分鐘，收汁即成。
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