Soon-To-fu-Jji-Gye Tteok-Bok-Ki Korean chicken & tofu stew with fish cake & rice sticks in a spicy hot sauce
I've been craving 2 things lately: silken tofu and rice cakes. We normally go to this place called the Pyung Chang Tofu House but since I've started buying groceries at this really inexpensive place in Oakland's Little Korea called Koreana Plaza I'm inspired to make my own. I used 2 different recipes Tteokbokki and Soon Tofu Jigae for inspiration but in the end what I made was kind of a combo thing so I include my recipe below.
Ingredients:
1 onion or leek (white stalk) chopped
1lb ground chicken
3 Cups water
3 pieces kelp
3 shiitake mushrooms sliced
2 Tbs red pepper paste
2 Tbs honey or sugar
1 Tbs garlic black bean paste
1 pack rice cakes (~20 tubular) soaked
2 fish cake (flat rectangular kind) cut into squares
1 tub silken tofu
1 Tbs fish sauce
2 Tbs cilantro chopped
Instructions:
Sauté the onion till glassey, and the mushroom till tender.
Quickly sauté chicken and stir to break into small pieces.
Add water, kelp, red pepper paste, honey and garlic bean paste and bring to a boil.
Simmer rice cakes ~ 15 minutes till just soft but still chewy. The center should not be tough.
Add in the fish cakes and tofu (whole), try to keep the tofu chunks large, stirring will break tofu into smaller pieces.
Reduce to low heat and simmer for 5 minutes until tofu is heated through. Sprinkle with cilantro before serving.