韓式辣炒年榚 Tteobokki 떡볶이






【🇰🇷韓式辣炒年榚 Tteobokki 떡볶이】


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材料 Ingredients:


  • 韓國年糕 Korean rice cake | 600 g

  • 鯷魚乾 Dry anchovies | ~8 pcs

  • 昆布 Kelp (dashima)| ~10 pc

  • 水 Water | 1.5 L

  • 洋蔥 Onion | 1/2 pc

  • 椰菜 Cabbage | 1/2 pc

  • 魚片頭 Fish cake | 150 g

  • 韓式辣椒醬 Gochujang | 2 tbsp

  • 韓國辣椒粉 Korean chilli flakes | 2 tsp

  • 砂糖 Sugar | 1 tbsp

  • 熱水 Hot water | 4 tbsp

  • 雞蛋 Eggs | 3 pcs

  • 麻油 Sesame oil | 2 tbsp

  • 芝麻 Sesame seeds | 1 tsp

  • 蔥 Scallion | 1 stalk


做法 Directions:

  1. 先把韓國年糕用暖水浸30分鐘。

  2. 把雞蛋烚煮10分鐘,剝殼備用。

  3. 製作高湯。先把鯷魚乾的頭和內臟除去,白鑊把魚肉和骨烘香,加入水和海帶,煲滾轉細火煮20分鐘。完成後,隔渣備用。

  4. 把洋蔥切絲、椰菜去芯切碎。

  5. 把韓式辣椒醬、韓國辣椒碎、砂糖和熱水拌勻。

  6. 把1公升高湯煲滾,加入洋蔥和椰菜煮數分鐘。再放入年糕、魚片和雞蛋,煮約10分鐘便可。最後加入麻油拌勻,便可上碟。灑上芝麻和蔥花便完成。


  1. Soak rice cakes in warm water water for about 30 minutes.

  2. Boil the eggs for 10 minutes and peel them.

  3. Make the stock. Remove the heads and guts from the dried anchovies. Toast the fish in a small pot over medium heat until fragrant. Then add water and kelp in and bring everything to a boil, then lower the heat and cook for another 20 minutes. When done, drain the stock out for later use.

  4. Slice the onion and cabbage.

  5. In a small bowl, mix the gochujang, Korean chilli flakes, sugar and hot water together.

  6. Bring about 1L of stock to a boil, then add the onion and cabbage in and cook for a few minutes. Then add the rice cakes, sliced fish cake and boiled egg in, cook for another 10 minutes. Last, pour in some sesame oil and transfer the Tteobokki into a plate. Sprinkle some sesame and chilled scallion on top. Done!


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