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Toppokki: Korean Rice Cake Stew (My Impression)

Before you jump to Toppokki: Korean Rice Cake Stew (My Impression) recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Lowering costs In The Kitchen.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the surroundings. Those days are over, and it seems we all comprehend our role in stopping and conceivably reversing the damage being done to our planet. Unless everyone begins to start living more eco-friendly we won't be able to fix the problems of the environment. This needs to happen soon and living in approaches more friendly to the environment should become an objective for every individual family. Keep reading for some approaches to go green and save energy, largely in the kitchen.

Why don't we begin with something really easy, changing the light bulbs. Complete this for the entire house, not merely the kitchen. Compact fluorescent lightbulbs are energy-savers, and you should use them instead of incandescent lights. These bulbs are usually energy-efficient which means electricity consumption is actually lower, and, even though they cost a bit more to buy, will outlast an incandescent light ten times over. One of the advantages is that for every one of these lightbulbs used, it ensures that approximately ten normal lightbulbs less will probably end up at a landfill site. Along with different light bulbs, you should learn to leave the lights off whenever they are not needed. The family spends considerable time in the kitchen, and how typically does the kitchen light go on in the morning and is left on all day long. Certainly this also happens in different rooms, not simply the kitchen. Try keeping the lights off unless you absolutely need them, and notice exactly how much electricity you can save.

The kitchen by itself offers you many small means by which energy and money can be saved. Environmentally friendly living just isn't that tough. It's related to being sensible, usually.

We hope you got insight from reading it, now let's go back to toppokki: korean rice cake stew (my impression) recipe. To cook toppokki: korean rice cake stew (my impression) you need 13 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to cook Toppokki: Korean Rice Cake Stew (My Impression):

Use 1 of white onion.
Use 1 of green onion.
Prepare 1 1/2 of sweet pepper.
Use 1/2 lb of oyster mushroom.
Use 1 lb of Korean Rice Cake (Toppokki).
Take 10 piece of dried/fried tofu skin.
Provide 3 tbsp of vegetable oil.
Get of Seasoning.
Take 1 tbsp of Korean Hot Pepper Paste.
Use 2 tbsp of cooking wine.
You need 2 tsp of granulated fish stocks.
Take 4 cup of water.
Prepare 1 of salt & pepper.

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

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..
Fill a large skillet with water and bring it to a boil..
As soon as the water boils, drop in all the rice cakes. Cook until soft. Be sure to stir occasionally to avoid sticking..
Once the rice cake is soft, remove them from the heat and drain the water. Set it aside until the later steps..
Heat a clean medium saucepan up until High heat..
When the saucepan becomes very hot, add 3 tbsp of vegetable oil..
Fried the onions with a pinch of salt. Cook until the onion is soft and aromatic..
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..
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..
When the alcohol has been cooked out, add the water, fish stock, and hot pepper paste. Stir to dissolve all the seasoning..
Bring the stew to a simmer and let it simmer for about 10 minutes..
The stew should be very flavorful at this point. Add in the rice cake and bring it back to a boil..
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..
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..
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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