Korean Street Food Recipe
Make Korean Street Food Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For Tteokbokki (Spicy Rice Cakes)
For Kimbap (Korean Seaweed Rice Rolls)
Method
For Tteokbokki
- 1
Prepare the Rice Cakes
Soak the Korean rice cakes in warm water for about 20 minutes if they are hard or refrigerated. Drain and set aside.
- 2
- 3
Cook the Tteokbokki
Add the soaked rice cakes and fish cakes to the boiling sauce. Lower the heat to medium-low and let it simmer for about 10-15 minutes, stirring occasionally until the sauce thickens and the rice cakes are tender.
- 4
Finish with Green Onions and Sesame
Once cooked, add chopped green onions, sesame oil, and sesame seeds. Stir well and cook for an additional 2 minutes. Serve hot.
For Kimbap
- 5
Prepare the Ingredients
Julienne the cucumber and carrot. Whisk the eggs and cook them in a non-stick pan to form a thin omelette. Once cooled, slice the omelette into strips.
- 6
Season the Rice
In a bowl, mix the cooked rice with sesame oil and salt to taste. Ensure the rice is slightly cooled before rolling.
- 7
Assemble the Kimbap
Place a sheet of nori on a bamboo mat or flat surface. Spread a layer of seasoned rice over the nori, leaving about 2 inches at the top. Arrange the cucumber, carrot, egg strips, and pickled radish on top of the rice.
- 8
Roll the Kimbap
Using the bamboo mat, carefully roll the nori away from you, pressing gently to make a tight roll. Seal the edge with a little water.
- 9
Slice and Serve
Slice the roll into bite-sized pieces and serve with soy sauce or pickled radish on the side.
