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Stir-fried Rice Cakes with Scorched Glutinous Rice

동영상시청 도움말

Posted : 2017-09-25 16:26
Chapssal Nurungji Tteokbokki (Stir-fried Rice Cakes with Scorched Glutinous Rice)

Chef Yoo Jong-Ha's Mouthwatering Tteokbokki

[INGREDIENTS]
Rice Cakes, Chapssal Nurungji (Scorched Glutinous Rice)

1. Sauce
Hoisin Sauce, Soy Sauce, Oyster Sauce, Sugar

2. Cut
Onions, Garlic, Garlic Stems, Red Chili Peppers

3. Stir-fry
Cooking Oil, Garlic, Garlic Stems, Red Chili Peppers, Onions, Beech Mushrooms
TIP: Start stir-frying the ingredients on a low heat.

4. Boil
Water, Rice Cakes
TIP: Add starch to make the broth thick.

5. Fry (w/t Thermometer)
Chapssal Nurungji (Scorched Glutinous Rice)
TIP: Wait for the scorched glutinous rice to float and then scoop them out.

[RECIPE]
1. Stir-fry the prepared onions, garlic, garlic stems, beech mushrooms and red chili peppers together.
2. When the vegetables are done, add the marinated sauce and stir-fry them. Then, put water and boil the prepared rice cakes.
3. Fry Nurungji (scorched rice) at 170℃ until they are crispy.

[Effects of Glutinous Rice]
Amylopectin contained in glutinous rice helps digestion and relaxes stomach.

Do not even think of eating Tteokbokki without fries. Please try Tteokbokki (Stir-fried Rice Cakes) with healthy fried Chapssal Nurungji (Scorched Glutinous Rice) on top.
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