Shiitake Mushroom and Shrimp Tteokbokki: A Festive Delight for Special Occasions
Shiitake Mushroom and Shrimp Tteokbokki: A Perfect Dish for Family Gatherings and Parent’s Day
This nutritious and delicious tteokbokki is a wonderful dish to share with your entire family. The delightful combination of savory shiitake mushrooms, plump shrimp, and chewy rice cakes creates a harmonious flavor that everyone will love. Elevate your next family meal or celebration with this special tteokbokki recipe!
Main Ingredients- 10 Large Prawns (cleaned and deveined)
- 12 Dried Shiitake Mushrooms (rehydrated)
- 1/2 Carrot (thinly julienned)
- 1/3 Onion (sliced)
- 2 Green Onions (cut diagonally)
- 400g Rice Cakes for Tteokbokki (soaked in water)
Sauce Ingredients- 4 Tbsp Chili Sauce
- 6 Tbsp Soy Sauce
- 3 Tbsp Sugar
- 2 Tbsp Minced Garlic
- 1 Tbsp Ginger Juice
- 2 Tbsp Gochugaru (Korean chili powder)
- 3 Tbsp Water
- 1 Tbsp Sesame Oil
- Sesame Seeds (for garnish)
- 4 Tbsp Chili Sauce
- 6 Tbsp Soy Sauce
- 3 Tbsp Sugar
- 2 Tbsp Minced Garlic
- 1 Tbsp Ginger Juice
- 2 Tbsp Gochugaru (Korean chili powder)
- 3 Tbsp Water
- 1 Tbsp Sesame Oil
- Sesame Seeds (for garnish)
Cooking Instructions
Step 1
First, rehydrate the dried shiitake mushrooms by soaking them in lukewarm water for at least 30 minutes. Once softened, squeeze out excess water and slice them into bite-sized pieces.
Step 2
Thaw the frozen shrimp by placing them in cold water. While the shrimp are thawing, prepare all the vegetables for the tteokbokki.
Step 3
If using refrigerated rice cakes that have become firm, soak them in cold water for about 10 minutes to soften. Rinse the thawed shrimp under running water, remove the shells and devein them. For better flavor absorption, make a lengthwise cut down the middle of the shrimp’s back.
Step 4
Heat a tablespoon or two of cooking oil in a wide pan or wok over medium heat. Add the julienned carrots and stir-fry until they begin to soften slightly.
Step 5
Once the carrots are partially cooked, add the sliced shiitake mushrooms, onion, and green onions. Stir-fry until the vegetables soften and release their aromas.
Step 6
When the vegetables are nicely sautéed, add the prepared shrimp to the pan. Increase the heat to high and stir-fry, flipping the shrimp occasionally, until they turn pink and are cooked through. This should only take a few minutes.
Step 7
Drain the softened rice cakes and add them to the pan. You can add a little more cooking oil if needed. Reduce the heat to low and gently stir-fry the rice cakes, ensuring they don’t stick to the bottom of the pan.
Step 8
Now, it’s time to add some of the sauce ingredients: 4 tablespoons of chili sauce, 3 tablespoons of soy sauce, 2 tablespoons of minced garlic, and 2 tablespoons of sugar. Stir-fry over high heat, tossing everything together quickly until the sauce coats all the ingredients evenly.
Step 9
Add the remaining sliced green onions to the pan and stir-fry for another minute until fragrant. The fresh aroma of the green onions will enhance the dish.
Step 10
Ensure the shrimp are cooked evenly on both sides by shaking the pan or flipping them gently. They will turn a beautiful reddish-pink as they cook.
Step 11
Finally, add the remaining sauce ingredients: 3 tablespoons of soy sauce, 1 tablespoon of sugar, 1 tablespoon of ginger juice, 2 tablespoons of gochugaru, and 3 tablespoons of water. Mix well to create the sweet and spicy tteokbokki sauce.
Step 12
Once the rice cakes and shrimp are fully cooked and the sauce has thickened slightly, turn off the heat. Drizzle with 1 tablespoon of sesame oil and sprinkle with sesame seeds for a final touch. Your delicious Shiitake Mushroom and Shrimp Tteokbokki is ready to be enjoyed!
