Simple Way to Make Speedy Toppokki: Korean Rice Cake Stew (My Impression)

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, Simple Way to Prepare Quick Toppokki: Korean Rice Cake Stew (My Impression). It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

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Which means at any particular time on your cooking learning cycles there is quite probably some one somewhere that is better and/or worse in cooking compared to you personally. Take heart from this because even the best have bad days in terms of cooking. There are various men and women who cook for different reasons. Some cook in order to consume and survive while others cook because they actually enjoy the process of cooking. Some cook through the times of emotional upheaval yet others cookout of utter boredom. Whatever your reason behind cooking or understanding how to cook you should always begin with the basics.

Another wonderful bit of information when it comes to cooking principles would be to take to more straightforward recipes for some time and then expand your own horizons to the more intricate recipes which abound. Most recipes are going to have little note about their degree of difficulty and you can read the recipe to determine whether it really is something you're thinking about preparing or convinced you could prepare. Remember Rome was not built in a day and it will take quite some opportunity to create a reliable'repertoire' of recipes to work to your own meal preparation rotation.

Many things affect the quality of taste from Toppokki: Korean Rice Cake Stew (My Impression), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Toppokki: Korean Rice Cake Stew (My Impression) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Toppokki: Korean Rice Cake Stew (My Impression) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Toppokki: Korean Rice Cake Stew (My Impression) estimated approx 1 hour.

To begin with this recipe, we have to prepare a few components. You can have Toppokki: Korean Rice Cake Stew (My Impression) using 13 ingredients and 15 steps. Here is how you cook that.

Ingredients and spices that need to be Take to make Toppokki: Korean Rice Cake Stew (My Impression):

1. 1 white onion
2. 1 green onion
3. 1 1/2 sweet pepper
4. 1/2 lb oyster mushroom
5. 1 lb Korean Rice Cake (Toppokki)
6. 10 piece dried/fried tofu skin
7. 3 tbsp vegetable oil
8. Seasoning
9. 1 tbsp Korean Hot Pepper Paste
10. 2 tbsp cooking wine
11. 2 tsp granulated fish stocks
12. 4 cup water
13. 1 salt & pepper

Steps to make Toppokki: Korean Rice Cake Stew (My Impression)

1. Prepare the vegatable. Chop the green onions. Cut the white onion into 1/2 inch wedges and sweet pepper into 1/2 inch strips. Bisect the Oyster mushrooms. Cut the fried/dried tofu skins into bite size pieces, if they're not already.
2. Fill a large skillet with water and bring it to a boil.
3. As soon as the water boils, drop in all the rice cakes. Cook until soft. Be sure to stir occasionally to avoid sticking.
4. Once the rice cake is soft, remove them from the heat and drain the water. Set it aside until the later steps.
5. Heat a clean medium saucepan up until High heat.
6. When the saucepan becomes very hot, add 3 tbsp of vegetable oil.
7. Fried the onions with a pinch of salt. Cook until the onion is soft and aromatic.
8. Add in the mushrooms and pepper. Season with a pinch of salt and pepper. Cook until all the moisture in the pan is cooked out. At that point, the pepper should be soft and the mushroom should be fully browned.
9. You should expect to see brown bits sticking to the bottom of the pan. Still under High heat, add the cooking wine to deglaze the pan. (Don't be alert by the reaction. It's deliciousness screaming at you.) Stir the goods around quickly to add the bits stick to the veggies.
10. When the alcohol has been cooked out, add the water, fish stock, and hot pepper paste. Stir to dissolve all the seasoning.
11. Bring the stew to a simmer and let it simmer for about 10 minutes.
12. The stew should be very flavorful at this point. Add in the rice cake and bring it back to a boil.
13. As soon as the stew boils, lower the heat to medium. Let it simmer without the lid on to reduce the liquid down for 15 minutes.
14. Check the consistency of the stew and taste the rice cake. If it is still too watery for you, continue to reduce the liquid to your liking. (Tip: You want the stew to be somewhat thick because you want more of the sauce to stick to the rice cake. The rice by itself is rather plain. The thicker the sauce, the more a piece will hold, which makes it more flavorful.) You may adjust the flavor with salt and pepper.
15. Let it cool down for about 10 minutes before serving. This allows the starch from the rice cake to set and thicken the sauce even more, in addition to letting the flavor homogenize.

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So that is going to wrap it up with this special food Step-by-Step Guide to Make Ultimate Toppokki: Korean Rice Cake Stew (My Impression). Thank you very much for your time. I'm confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

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