FRESH JONGGA Korean Rice Cake Tubular (Sticks) 500g 韓國年糕條

How to Use FRESH JONGGA Korean Rice Cake Tubular (Sticks)

Preparing the Rice Cakes

1. Soak the Rice Cakes: If the rice cakes are frozen, thaw them first. Then, soak the rice cakes in cold water for about 30 minutes to soften them.
2. Boil the Rice Cakes: Bring a pot of water to a boil. Add the soaked rice cakes and cook for 2-3 minutes until they become soft and chewy. Drain and set aside.

Recipes

1. Tteokbokki (Spicy Korean Rice Cakes)

Ingredients:

• 500g FRESH JONGGA Korean Rice Cake Tubular (Sticks)
• 4 cups water
• 7 dried anchovies (heads and intestines removed)
• 6x8 inch piece of dried kelp
• ⅓ cup gochujang (Korean chili paste)
• 1 tablespoon gochugaru (Korean chili powder)
• 1 tablespoon sugar
• 3 green onions, cut into 3-inch pieces
• 2 hard-boiled eggs (optional)
• ½ lb fish cakes (optional)

Instructions:

1. In a shallow pot, add 4 cups of water, dried anchovies, and dried kelp. Boil for 15 minutes, then remove the anchovies and kelp.
2. Add the rice cakes, gochujang, gochugaru, sugar, and green onions to the pot. Stir gently.
3. If using, add the fish cakes and hard-boiled eggs. Cook for 10-15 minutes until the sauce thickens and the rice cakes are soft .

2. Garaetteok (Plain Rice Cakes)

Ingredients:

• 500g FRESH JONGGA Korean Rice Cake Tubular (Sticks)
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1 teaspoon sesame seeds
• 1 green onion, finely chopped

Instructions:

1. Prepare the rice cakes as described above.
2. Heat sesame oil in a pan over medium heat. Add the rice cakes and stir-fry for 2-3 minutes.
3. Add soy sauce and continue to stir-fry until the rice cakes are evenly coated.
4. Sprinkle with sesame seeds and chopped green onion before serving .

3. Tteokguk (Rice Cake Soup)

Ingredients:

• 500g FRESH JONGGA Korean Rice Cake Tubular (Sticks)
• 6 cups beef broth
• 1 tablespoon soy sauce
• 2 cloves garlic, minced
• 1 egg, beaten
• 1 green onion, sliced
• Salt and pepper to taste

Instructions:

1. Prepare the rice cakes as described above.
2. In a pot, bring the beef broth to a boil. Add soy sauce and minced garlic.
3. Add the rice cakes and cook until they float to the top.
4. Slowly pour in the beaten egg while stirring gently.
5. Add sliced green onion, and season with salt and pepper to taste. Serve hot 

• Rice
• Refined Salt
• Alcohol