July and August in Japan (and really almost everywhere) can be incredibly hot and humid. So instead of steaming hot bowls of noodle soups, they turn to cold noodles, including this hiyashi chuka, a vibrantly colorful cold ramen noodle bowl. Hiyashi Chuka translates to “chilled Chinese”, read more
Tteokbokki is the latest Korean culinary import to start trending in the states. In the last week alone I saw Bon Appetit feature a Tteobokki recipe, and even Trader Joe’s rolled out a frozen version. One of the most popular street foods in Korea, Tteokbokki is a cylindrical rice cake cut into little logs and eaten like noodles. They sort of look like rigatoni, but they are solid. And they have this amazingly fun chewy, bouncy texture. They are naturally gluten free, and they are as versatile as wheat pasta. You can find them at Asian grocers that have a lot of Korean items, either fresh or frozen. While they can be served with really any kind of pasta sauce, (Bon Appetit used them to replace the noodles in a lasagna!) I make mine in a more traditional Korean style. A little sweet, a little spicy, a little funky, and so much fun to eat!
Tteokobokki don’t have much flavor on their own, so I like to really make a very punchy sauce for them. I tried TJ’s and found it to be a little one note, mostly just cloyingly sweet, and I wanted to avoid that in mine. So I used some dried anchovies, gochujang paste, kocharu flakes, soy sauce, kombu, and a little sugar combine to create a super flavorful and balanced sauce. I start by prepping the anchovies.
Scoop out the anchovies and kombu and you’ll have about two cups of broth. Add the rest of the sauce ingredients to the broth and whisk to combine.
Finishing the Tteokbokki
As the tteokbokki cooks, the sauce will thicken. It’s important to keep stirring it so that the noodles don’t stick to the bottom.
The sauce should be thick, almost like ketchup. Depending on the size of your noodles, it can take anywhere from 8-15 minutes to finish cooking.
Try these Tteokbokki and see why this Korean favorite is becoming such an international favorite. Take a moment and let me know what you think by rating and commenting on the recipe below, and tagging us in our pics @funkyasiankitchen, we love hearing from you!
Love Korean food? Try these favorites:
- 1 pound tube shaped fresh Korean rice noodles
- 6 ounces fish cakes
- 3 scallions, trimmed and cut into 2 inch pieces, thick pieces cut in half
- 2 teaspoons sesame oil
- salt and ground black pepper to taste
- 3 cups water
- 8 large dried anchovies (or 10 medium)
- 4”x6” piece of dried kombu kelp, about the size of your hand
- ¼ cup gochujang hot pepper paste
- ¼ teaspoon Korean chili flakes (kocharu)
- 1 Tablespoon soy sauce
- 1 Tablespoon sugar
Make the sauce:
- Remove the head and then intestines of the anchovies by gripping the lower neck. The guts will come out in one hard black piece. Discard the heads and guts.
- Combine the water, anchovies, and kelp in a deep skillet or pan (mine was a heavy bottom 3 quart pan). Set the pan over medium high heat and bring to a boil. Lower heat to medium and simmer uncovered for 15 minutes and then turn off the heat.
- Strain out the anchovies and the kelp. Either save them for another use or discard them. You will yield about 2 cups of broth. Add some cold water to make up the difference if you are short.
- Add the gochujang, the soy sauce, and sugar to the broth and use a whisk to combine.
For the Noodles:
- Cut the fish cakes into small pieces approximately the same size as the noodles you are using. Set aside.
- Next add the fish cakes and noodles to the broth. Bring the mixture to a boil over medium high heat. Cook the noodles for 7 minutes, stirring regularly. As the noodles cook, the sauce will thicken so it is important to stir it regularly to keep it from sticking to the bottom of the pan.
- Add the scallions and continue to cook for a couple minutes until the noodles are soft and chewy. Taste one to check and adjust seasoning with salt and ground pepper if needed. Add the sesame oil and stir.
- Depending on the thickness of the noodles, the total cooking time may take anywhere from 8-15 minutes. If you see the sauce getting too thick, add a little water. The sauce should be thick, like ketchup when the dish is done.
- Remove the pan from the heat, transfer the noodles to a plate and serve immediately.
Keywords: topokki, tteokbokki, korean rice cakes, noodles, gochujang, fish cakes,
Gung Hay Fat Choy!
Lunar New Year, one of the most important holidays in China, starts today. But don’t worry, celebrations typically last for weeks. So you have plenty of time to throw your own Lunar New Year dinner party. And no such menu would be complete without Longevity Noodles. Long strands of noodles symbolize a long life, and are served at birthday celebrations as well. There are a lot of steps to this recipe, but this is a special occasion dish. What’s a few extra steps in the pursuit of a long, healthy life? And once you dig into these Longevity Noodles, with their tangy sauce and plump shrimp, savory pork, meaty mushrooms, and crunchy toppings, you’ll know it was worth it.
Longevity Noodles Sauce
I start this recipe by whipping up a very quick, but deeply flavorful sauce. Pantry staples like oyster sauce, soy sauce, and Shaoxing wine gets stirred together with some chicken stock and set aside.
Then I move on to prepping the vegetables. Get everything ready so you can move to the stove and set up an assembly line of cooking.
Longevity Noodles Toppings
The toppings are what really set this noodle dish apart. Fried shallots and peanuts and ribbons of egg crepe add tons of flavor and texture. Because this dish has a lot of moving parts, there are some shortcuts I can recommend if you just don’t have the time or energy to go full out.
1. The egg crepe can be substituted with simple boiled eggs. I think soft fried eggs might be nice too, although casual and a little messy.
2. You can buy fried shallots in the Asian market. They come in a tub and you’ll get way more than you need so use the rest to top fried rice, noodles soups, or salads.
3. You can buy roasted peanuts instead of frying your own.
That said, I think you’ll be surprised by how much more flavorful homemade toppings can be. I don’t even really like peanuts, but straight from frying them in the pan, they were pretty great. If you find it’s too much prep work for one day, you can do things in stages. Cut up all of the veggies and start prepping some of the toppings the day before so you can focus on finishing the dish on the second day.
Once cool enough to handle, I cut the stack in half and slice them into ribbons.
It’s important to keep an eye on the shallots. Start them on higher heat and then when they start to get a light golden brown, you can turn the heat down and continue frying until they are evenly fried and a nice bronze color.
Likewise, you want to watch the peanuts carefully. When they have a hint of color and you think you want to leave them for a couple more minutes-Don’t! Take them out. The peanuts are so hot they will count to brown off heat so don’t leave them in the oil too long.
Now that the toppings are done it’s time to make the pork sauce. First I put on a big pot of water because by the time it’s boiling, the pork will be done and it will be time to cook the noodles and shrimp and assemble our Longevity Noodles.
The Shrimp and Noodles
Now we are in the home stretch. At this point your water should be boiling, and we’ll turn off the heat and quickly cook the shrimp in it. This is the perfect way to cook plump and juicy shrimp-indirect heat. Shrimp is so delicate and cooks so quickly, it’s not necessary to hit it with a ton of heat. Gentle cooking is the best way.
Then scoop them out and set aside, and bring the water back to a boil. I know there are an endless variety of noodles in an Asian market. We want long, thin wheat ones for Longevity Noodles. Often you’ll find them just for the occasion, in lucky red boxes. However, I included somen as an option, which is a thin Japanese noodle. It’s similar to the long life noodles and will work if you cannot find the other ones.
Because they are so thin, they cook in under a minute! As soon as the noodles float to the surface, they are ready. After draining them, I give them a quick rinse to remove excess starch. Then I add the toasted sesame oil, coating each strand. This gives extra flavor but also keeps the strands from clumping up.
Now it’s time to assemble! Pour the pork sauce over the noodles, and garnish with all the delicious toppings!
Longevity Noodles are so special and festive, try them for your next celebration! Long life is as good a reason as any to indulge in a big platter of noodles, right? Let me know what you think of them by rating and commenting on the recipe below, and tag us in your pics @funkyasiankitchen, we love seeing your creations!
- 4 Tablespoons oyster sauce
- 3 Tablespoons soy sauce
- 4 Tablespoons shaoxing wine
- ½ cup chicken stock
- ½ cup neutral oil
- 3 large shallots
- 5 Tablespoons raw peanuts (with the skins)
- 3 eggs
- 2 scallions, minced
- 8 ounces fresh shiitake mushrooms
- ½ large yellow onion
- 1 pound ground pork
- 4 cloves garlic, sliced thin
- ½ teaspoon cornstarch mixed with 1 Tablespoon water
- 8 pieces of large shrimp (I used 21/25 size)
- 300 grams ultra thin wheat noodles (about 10 ounces)
- ½ Tablespoon sesame oil
- Salt and ground black pepper to taste
Make the sauce:
- Combine the oyster sauce, soy sauce, shaoxing wine, and chicken stock in a small bowl.
- Stir to combine and set aside.
Prep the vegetables:
- Cut the stems off of the shiitakes and discard. Slice the mushrooms and set aside.
- Slice the onions thin and set aside.
- Trim, peel, and slice the shallots paper thin.
Prep the Toppings:
- Crack the eggs into a small bowl and whisk to scramble them. Set aside.
- Heat a nonstick skillet over medium heat for a couple minutes. Take a paper towel and crumple it. Dip it into the neutral oil and wipe the inside of the pan with the oil.
- Add 2 Tablespoons of the egg to the pan and swirl it to cover the bottom of the pan. Keep swirling until you don’t have any more liquid egg to swirl.
- Cover the pan with a lid and cook the egg for 20 seconds and then take the lid off.
- Blow onto the egg. (The edge will lift up). Flip the egg with chopsticks or a spatula and cook the other side for another couple of seconds.
- Transfer the egg crepe to a plate.
- Continue cooking in the same way until all of the egg is used up and you have a pile of egg crepes. Set the plate aside to cool.
- Heat a small skillet over medium high heat for several minutes with the oil in the pan.
- Test the oil with a piece of shallot. If it sizzles, add the rest of the shallots. If not, heat the oil for another minute or two before adding the shallots.
- Use a pair of tongs or chopsticks to separate the shallots into individual rings. Cook the shallots for 3-4 minutes until starting to get golden. Then, turn the heat to medium and continue cooking until a deep golden brown, another minute or two.
- (If the shallots start to turn dark too soon, turn the heat down or take the pan off of the heat for the rest of the cooking time).
- Transfer the shallots onto some paper towels with a slotted spoon, leaving the oil in the pan.
- Add the peanuts to the shallot oil and heat the pan over medium low heat for about 5 minutes until the nuts are golden in color.
- Transfer the peanuts with a slotted spoon onto some paper towels and set aside.
- Reserve the oil.
- Bring 3 quarts of water to boil in a pot over high heat. Then put a lid on the pot and lower the heat to medium.
- Heat a large skillet over medium high heat for several minutes. Add 1 Tablespoon of the reserved peanut oil and add the ground pork. Let the pork cook for 2 minutes untouched before using a spatula to break up the meat. Continue cooking for a minute.
- Add the shiitake mushrooms and stir to combine.
- Next, add the onions and the garlic and cook for another 3-4 minutes until the pork is fully cooked.
- Add the sauce and cook for another 3-4 mins. until the sauce has reduced a little and the onions are tender.
- Add the cornstarch and stir quickly to incorporate.
- Cook the sauce for another minute to thicken.
- Set aside the pan while you boil the noodles.
Shrimp and Noodles:
- Take the lid off of your pot and make sure that your pot of water is boiling. Add the shrimp, turn off the heat, and let the shrimp sit in the water for 2 minutes to cook. Scoop the shrimp out and set aside.
- Return the water to a boil and add the noodles and cook them for approximately 40 seconds to 1 minute. As soon as the noodles float to the surface, they are cooked. If you’re not sure, take a quick taste.
- Drain the noodles in a colander in the sink, rinse with running water to remove excess noodle starch, and then shake the colander to make sure you have eliminated as much water as possible.
- Add the sesame oil to the noodles and mix well to coat the strands. Transfer the noodles to a large serving platter and spread them out a little.
- Pour the meat sauce over the noodles. Garnish the noodles with the egg crepe, peanuts, fried shallots and scallions. Put the shrimp around the noodles or group them on one area of the dish.
- Serve Longevity Noodles immediately.
*This dish has many steps but it’s a celebration dish which requires a little more time and care. If you would like to cut down on some of the steps, here are some suggestions:
- You can substitute the egg crepe with simple soft boiled eggs. Simmer the eggs on medium heat for 8 minutes. Cool under running water and then peel and cut the eggs in half.
- Buy toasted peanuts and skip cooking them yourself.
- You can also buy ready to use fried shallots at an asian market. They come in a container and can be used as a topping for other noodle dishes, fried rices, etc.
*The remaining oil can be used for any of your cooking needs.
Keywords: lunar new year, good luck, long life, noodles,