Tkeokbokki

Name: Tkeokbokki
Yield: 10
Ingredients: 1.5lbs Tkeokbokki (long rice cakes); 0.5lb Green cabbage; 1.0ea Scallion(s); 0.25cup Gochujang; 1.0Tbsp Red chilli pepper flakes (gochugaru); 2.5Tbsp Soy sauce; 3.0Tbsp Sugar; 5.0cloves Garlic, minced; 6.0cups Knorr® Professional Fish Bouillon 6 x 1.99 lb; 0.0lbs Tkeokbokki (long rice cakes); 0.5lb Eomuk; 0.0lb Green cabbage; 0.0ea Scallion(s); 0.25cup Sesame oil; 2.0Tbsp Sesame seeds

A delicious twist on rice to accompany Korean dishes. Tkeokbokki are long, thin cylinders with a chewy texture. They are made from compressed rice. Eomuk are made from minced white fish mixed with potato flour and a few vegetables. Often in the shape of a thin rectangle. Both are available from Korean suppliers.

...

Soak the Rice Cakes

Tkeokbokki (long rice cakes) 1.5 lbs
Green cabbage 0.5 lb
Scallion(s) 1.0 ea

Prepare the Sauce

Gochujang 0.25 cup
Red chilli pepper flakes (gochugaru) 1.0 Tbsp
Soy sauce 2.5 Tbsp
Sugar 3.0 Tbsp
Garlic, minced 5.0 cloves
Knorr® Professional Fish Bouillon 6 x 1.99 lb 6.0 cups
Knorr® Professional Fish Bouillon 6 x 1.99 lb
x

Go to this product on one of these webshops

Food Service Direct

Amazon

See More

Finish the Dish

Tkeokbokki (long rice cakes)
Eomuk 0.5 lb
Green cabbage
Scallion(s)
Sesame oil 0.25 cup
Sesame seeds 2.0 Tbsp

Appetizer/Shareable

Vegetables

Spring

Summer

Fall

Winter

Vegan

Vegetarian

Plant Forward

Delivery / Takeaway

Knorr® Professional

Full Service Restaurants

Limited Service Restaurants

Senior Living

Commissary

Hotels

Colleges & Universities

Fast Casual Dining

Casual Dining

Retail Food Service

...

Preparation

Soak the Rice Cakes
- Soak the tkeokbokki for 20 minutes if hardened or refrigerated. Cut into 2 inch pieces along with the cabbage and scallions.
Prepare the Sauce
- Add the prepared Knorr® Ultimate Fish Base (or water can be used as a substitute) to a large pan. Stir in the sauce ingredients; gochujang paste (red chilli paste), gochugaru (chilli pepper flakes), soy sauce, sugar and minced garlic cloves. Bring it to a boil over medium high heat, stirring to dissolve the gochujang.
Finish the Dish
- Add the Tkeokbokki and boil for 8 to 10 minutes, or until they are very soft and the sauce has thickened.
- Stir frequently so the Tkeokbokki doesn’t stick.
- Add the vegetables and eomuk. Continue to boil, stirring constantly, for 4 to 6 minutes.
- Taste and adjust the seasoning.
- Add the sesame oil and sesame seeds (if using) just before turning off the heat. Serve immediately.