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Before you jump to Rich Tteokbokki (dukbokki) korean rice cake recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And Spend less Money In The Kitchen.

Until fairly recently any person who indicated concern about the degradation of the environment raised skeptical eyebrows. That’s a thing of the past now, with all people being aware of the problems besetting the planet and also the shared obligation we have for turning things around. The experts are agreed that we are not able to transform things for the better without everyone’s active contribution. This must happen soon and living in approaches more friendly to the environment should become an objective for every individual family. The cooking area is a good place to begin saving energy by going much more green.

Changing light bulbs is as good an area to start as any. Accomplish this for the whole house, not merely the kitchen. The usual light bulbs are the incandescent type, which really should be replaced with compact fluorescent lightbulbs, which save energy. These bulbs are energy-efficient which means electricity consumption is actually lower, and, although they cost a bit more to buy, will outlast an incandescent light ten times over. Making use of these types of longer-lasting lightbulbs has the particular benefit that many fewer lightbulbs make it into landfills. You also have to get the routine of turning off the lights when there is nobody in a room. The kitchen lights especially tend to be left on the whole day, just because the family tends to spend a lot of time there. Certainly this also happens in some other rooms, not merely the kitchen. Try keeping the lights off if you don’t absolutely need them, and see how much electricity you can save.

The kitchen by itself offers you many small means by which energy and money can be saved. Natural living is definitely something we can all perform, without difficulty. Typically, all it takes is a little bit of common sense.

We hope you got benefit from reading it, now let’s go back to rich tteokbokki (dukbokki) korean rice cake recipe. To cook rich tteokbokki (dukbokki) korean rice cake you need 14 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to cook Rich Tteokbokki (dukbokki) korean rice cake:

1. You need of Dried seaweed/kelp.
2. Get 3 cups of water.
3. Take 2 cups of Rice Cake.
4. Use 1/3 cup of Gochujang (korean chili paste).
5. Take 1 tbsp of gochu garu (korean chili flakes).
6. Get 1 1/2 tbsp of brown sugar.
7. Prepare 1 tsp of Sesame seeds.
8. You need 1 of Green Onions chopped.
9. Prepare of Cabbages chopped.
10. You need of Onion chopped.
11. Provide of Korean Samyang (optional).
12. You need of Soft boiled eggs (optional).
13. Get of Pork slices (optional).
14. Provide of Mozarella cheese.

Steps to make Rich Tteokbokki (dukbokki) korean rice cake:

1. Mix gochujang, gochugaru, and sugar to make a paste.
2. Simmer water, put in dried seaweed for 10mins.
3. Take out dried seaweed.
4. Put in cabbages, onion, and rice cake, continue on simmer for 5mins.
5. Put in red paste, mix well, simmer until soup thickens.
6. Put in samyang (instant noodle) and half of the spice packet of samyang.
7. Put in sliced pork and sliced green onions, mix well. Turn the heat up.
8. Add cheese, Let it simmer for another 5 minutes until the meat is cooked and noodle absorbs the red spice.
9. Serve with eggs and a generous sprinkle of sesame seeds.

All you need are Korean rice cake, Korean fish cake, green onion, Korean anchovy broth (kelp, dried anchovies, green onion roots, water), Teokbokki sauce (Korean hot pepper paste or gochujang, Korean hot pepper flakes or gochugaru, soy sauce, sugar, oligossacharide which you may substitute with corn syrup or honey), boiled egg, and chopped green onions for garnishing. Tteokbokki, also spelled dukbokki, topokki, or ddeokbokki, are Korean hot and spicy rice cakes. Cylindrical, chewy white rice cake noodles called tteok are stir fried in a delicious spicy gochujang based sauce. Savory elements are added to the sauce by way of anchovy stock, dried kelp and a splash of sesame oil. The rice and fish cakes are really just a vehicle for the star of the dish: the rich and spicy chili sauce.

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