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Fried Rice Cake with Kimchi (Dduk Twigim)

떡 튀김

Fried Rice Cake with Kimchi (Dduk Twigim)
Rating:
Your rating: None Average: 4.6 (10 votes)
Author: tess
Date: 1-31-11
Servings: 6-8
Prep Time: 15 minutes
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I'm proud to present my very first "deconstructed" recipe. This dish is my breakdown of a classic Korean dish called "Tteokbokki or Dukbokki, which is a stir fry of rice cakes accompanied by assorted vegetables and meats in a spicy sauce.

Instead of stir-frying the chewy rice cake in the spicy sauce, I coat the rice cakes with tempura batter and then serve with a side of kimchi. I briefly flirted with the idea of mincing or pureeing the kimchi to serve as a cold relish or sauce, but got too lazy. In any case, make sure you enjoy these quickly as they can get hard over time. Hope you enjoy!

Recipe Ingredients:

  • 1 pack tube-shaped fresh or frozen tteok/duk (garaetteok 가래떡) - see photo of package above
  • cabbage kimchi
  • vegetable oil for frying
  • For tempura batter
  • 1 cup flour
  • 1 egg yolk
  • 1 cup ice-cold water
  • ice

Recipe Steps:

  • If the rice cake (tteok/duk) is frozen, then defrost thoroughly at room temperature.
  • A little setup for frying: sprinkle flour on a plate to dip the rice cake, put enough vegetable oil in your pan and put on medium-high heat, get chopsticks ready for removing the fried cakes and get a plate or strainer covered with paper towel ready for the fried rice cakes to cool.
  • While you wait for the oil to heat, you can make the batter: combine the egg yolk with the water in a bowl. Set that bowl insider a larger bowl filled with some water and ice cubes to keep the egg mixture cool. Now mix in the flour to the egg mixture and stir a few times with chopsticks -- the idea is to keep the batter lumpy and bubbly, so do not over stir!
  • Test the oil heat by flicking a bit of this batter - it should sizzle and bubble up. Now you're ready to fry!
  • Dust each rice cake in flour, dip into the batter and coat evenly, then place carefully into the heated oil. Fry for a minute or so, then rotate so that each side is fried evenly -- 3 minutes or so should be good, though it depends on how much you are frying at once. Set the aside on the drying plate/colander.
  • Now for the piece de resistance -- chop kimchi and serve (or as I mentioned, you can try making kimchi into a relish or pureed sauce). Serve immediately, or else be faced with rock hard dduk!

Serving Size: 6-8
Preparation Time: 15 minutes

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