Tokbokki is a stir-fried dish that is very familiar, especially for those who love spicy Korean food. But what about those who don’t eat spicy food but still want to enjoy this delicious dish? Don’t worry, today TasteVN will go into the kitchen and share how to make non-spicy tokbokki that everyone can enjoy!
1. Creamy Tokbokki
-
Preparation
20 minutes
-
Cooking
30 minutes
-
Difficulty
Easy
Ingredients for Creamy Tokbokki For 2 people
Bacon 300 gr Korean rice cakes 250 gr Whipping cream 250 ml Parmesan cheese 2 teaspoons Onion 1/2 bulb Shimeji mushrooms 3 pieces Minced garlic 1 teaspoon Cooking oil 2 teaspoons Pepper/seasoning powder a little Chicken broth cube 1 piece
How to choose fresh delicious straw mushrooms
- When choosing straw mushrooms, you should select those that are white, have short stems, round caps, are of moderate size, have a firm body, and have a special aroma.
- You should not choose those that are off-white, have bruises, are too large, and have a foul smell.
Information for purchasing ingredients
- Parmesan cheese and whipping cream can be purchased at bakeries, supermarkets, or ordered from e-commerce sites.
- Chicken stock cubes can be bought at large supermarkets, ordered online, or replaced with homemade chicken broth according to TasteVN’s recipe.
How to prepare creamy Tokbokki
-
Prepare the ingredients
Peel the onion, wash it, and then slice it thinly into strips about 1/4 finger thick.
Wash the straw mushrooms and slice them thinly about 1/4 finger thick.
Cut the bacon into half pieces.
-
Stir-fry the ingredients
Add 2 teaspoons of cooking oil to the pan, then add 1 teaspoon of minced garlic to sauté until fragrant, next add onion, 1/2 teaspoon of pepper, and 1/2 teaspoon of seasoning and stir until the onion is translucent and slightly golden.
Add the bacon and stir-fry over medium-low heat until the meat turns golden and fragrant, then add the mushrooms and stir gently until the mushrooms are soft.
While stirring the mixture, soak 1 chicken broth cube in water to soften it.
-
Stir-fry the rice cakes
Add 250g of rice cakes and stir together with the mixture over medium-low heat, gently stirring and then adding the soaked chicken broth cube, using a spoon to press it to dissolve more easily.
Next, add 250ml of water, 200ml of whipping cream, and 2 teaspoons of parmesan cheese and stir gently to ensure the mixture is evenly absorbed. Cook the mixture over high heat until it boils and the rice cakes are soft, then turn off the heat.
Tip: If using chicken broth, you can season it further to match your family’s taste.
-
Final Product
The Tokbokki with cream sauce is finished with a creamy yellow color accompanied by the fragrant aroma of milk and rich cheese, the thick sauce with a creamy taste blends with the savory flavor of meat and the sweetness of mushrooms, the rice cakes are soft, rich, melting in the mouth for a wonderful feeling.
2. Tokbokki with soy sauce
-
Preparation
20 minutes
-
Cooking
30 minutes
-
Difficulty
Easy
Ingredients for Tokbokki with soy sauce For 2 people
Beef 100 gr Tokbokki rice cakes 250 gr Onion 1/2 bulb Green onion 3 stalks Fresh shiitake mushrooms 50 gr Minced garlic 2 teaspoons Cooking oil 2 teaspoons Soy sauce 5 teaspoons Sugar 3 teaspoons Seasoning 2 teaspoons
How to choose fresh ingredients
How to choose fresh shiitake mushrooms
- Fresh shiitake mushrooms will have a moderate size, not too large and not too small.
- Good mushrooms usually have tightly closed caps, with a natural light brown color, not too dark.
- Mushrooms with a foul smell due to being spoiled, bruised, or waterlogged are easy to identify and should be avoided.
See details: How to choose fresh shiitake mushrooms (shiitake)
How to choose good beef
- To choose good beef, you should observe the color of the meat. Fresh meat usually has a bright red color, not dark red, and the fat should be light yellow.
- You should choose small, tender pieces of meat, with a fine grain and good elasticity when pressed.
- If you see small white nodules that are easy to detach on the meat, it could be a sign of tapeworms. Also, avoid pre-cut small pieces of meat, as they often contain tapeworms.
How to prepare Tokbokki with soy sauce
-
Preparation of ingredients
Peel the onion, wash it clean, and slice it thinly.
Trim the roots of the green onion, wash it clean, and cut it into small round slices.
Wash the shiitake mushrooms and slice them about 1/4 of a finger length.
Soak 250gr of rice cakes in clean water to soften them.
Wash the beef and slice it very thinly.
Tips for preparing fresh shiitake mushrooms
- Wash the mushrooms in water to remove dirt, then soak them in water for 30 minutes to a few hours to let them expand and soften; if soaked for less than 30 minutes, the mushrooms will not soften and won’t cook well.
- To shorten the soaking time, you can soak the mushrooms in warm or hot water (60 – 80 degrees Celsius) for 10 minutes.
- While soaking, rotate the mushroom stems to ensure they come into contact with the water for easier removal of dirt.
- Cut off the mushroom stems as they are very tough and not tasty.
-
Making beef sauce
Add 3 teaspoons of sugar to 100ml of boiling water on the stove, then stir well until the sugar is completely dissolved.
When the sugar turns light yellow, add 100g of beef and gently stir to sear the meat. Then add 2 teaspoons of minced garlic, 5 teaspoons of soy sauce, and mix well to ensure the mixture is evenly absorbed, cooking over high heat until it boils.
-
Stir-frying rice cakes
Next, add 250g of rice cakes, mushrooms, onions, and scallions that have been chopped into the beef sauce pan, then add 2 teaspoons of cooking oil and 2 teaspoons of seasoning powder and mix all the ingredients well to ensure the seasoning is evenly absorbed.
Cook over medium heat until the rice cakes are soft, then turn off the heat.
Tip: You can adjust the ingredients according to your family’s taste!
-
Final Product
You have just completed the dish of Tokbokki with soy sauce, a very famous dish from Korea, delicious and economical with the dark brown color of soy sauce, giving the sauce a very rich brown color, the aroma of mushrooms, and the strong scent of onions; the beef is tender and sweet, and the rice cakes are soft and melt in your mouth, which is wonderful. Eating it on cold days is even better.
See more:
TasteVN has introduced to you 2 recipes for non-spicy tokbokki that are delicious and attractive with a simple and effective cooking method. Wishing you successful preparation of this delicious dish!
*Source for the recipe and images from the YouTube channel SpoonB, Korean kitchen boy
