Soy Sauce Tteokbokki (간장 떡볶이, Soy Sauce Rice Cakes, Ganjang Tteokbokki)

Welcome back to Chelsea's K-Food Recipes! Today, we’re making a non-spicy version of a Korean classic—Soy Sauce Tteokbokki (간장 떡볶이, Ganjang Tteokbokki). This dish has all the chewy goodness of traditional tteokbokki but with a rich soy sauce flavor instead of the usual spicy gochujang. Because it’s not spicy, it’s perfect for kids and anyone who might not be familiar with Korean cuisine. The umami-packed sauce is absolutely delicious and comforting. Let’s get started!

Ingredients:

• 300g Korean rice cakes (떡, tteok)
• 1/2 onion, sliced
• 1/2 carrot, julienned
• 2-3 fish cakes (optional, cut into bite-sized pieces)
• 2 tbsp soy sauce
• 1 tbsp oyster sauce (optional, for extra umami)
• 1 tbsp sugar (or honey for a milder sweetness)
• 1 tsp minced garlic
• 1 tbsp sesame oil
• 1/2 cup water or broth (vegetable or anchovy)
• 1 green onion, chopped (for garnish)
• Sesame seeds (for garnish)

Instructions:

1. Prepare the Rice Cakes

• If using refrigerated or frozen rice cakes, soak them in warm water for about 10 minutes to soften. Drain and set aside.
• Fresh rice cakes can be used directly without soaking.

2. Stir-Fry the Vegetables

• Heat a tablespoon of sesame oil in a large pan over medium heat.
• Add the minced garlic and stir-fry until fragrant, about 30 seconds.
• Add the sliced onion and carrot, stir-frying until they begin to soften, about 2-3 minutes.

3. Add the Rice Cakes and Sauce

• Add the softened rice cakes and fish cakes (if using) to the pan with the vegetables.
• Pour in the soy sauce, oyster sauce (if using), sugar, and water or broth. Stir well to combine all the ingredients.
• Bring the mixture to a simmer and cook for about 8-10 minutes, stirring occasionally, until the sauce thickens slightly and the rice cakes are tender and chewy.

4. Garnish and Serve

• Once the rice cakes are fully cooked, remove the pan from heat.
• Garnish with chopped green onions and a sprinkle of sesame seeds.
• Serve hot and enjoy with a bowl of white rice or on its own!

Tips for Perfect Ganjang Tteokbokki:

• This version is mild but incredibly flavorful thanks to the soy sauce and optional oyster sauce, making it great for kids and those who aren’t fans of spicy food.
• You can add any vegetables or protein you like, such as zucchini, mushrooms, or even small pieces of beef or chicken.
• Adjust the sweetness to your preference by adding more or less sugar or honey.

Soy Sauce Tteokbokki is a savory, rich, and non-spicy alternative to the classic spicy version. The soy sauce-based sauce provides a deep umami flavor, making this dish a huge hit for both kids and non-Koreans who are trying Korean food for the first time. The chewy rice cakes combined with the flavorful sauce make for an irresistible dish that’s sure to become a family favorite.

Thank you for visiting Chelsea's K-Food Recipes—stay tuned for more delicious, easy-to-make Korean dishes!

Stir-Fried Sausage and Vegetables (소시지 야채 볶음, Sausage Stir-Fry, Soseji Yachae Bokkeum)

Welcome back to Chelsea's K-Food Recipes! Today, we’re making a kid-friendly dish that’s perfect for lunch boxes—Stir-Fried Sausage and Vegetables (소시지 야채 볶음, Soseji Yachae Bokkeum). This quick and easy recipe is colorful, delicious, and nutritious, making it a great addition to any lunch box. The key is choosing a sausage that isn’t too salty so the flavors balance well for your little ones. Let’s get cooking!

Ingredients:

• 4 mild sausages (chicken or turkey sausages work well, or low-sodium options)
• 1/2 bell pepper (red or yellow), sliced
• 1/2 carrot, julienned
• 1/2 onion, sliced
• 1 small zucchini, sliced
• 1 tbsp soy sauce (low-sodium recommended)
• 1 tbsp ketchup
• 1 tsp honey or sugar (optional, for a sweeter flavor)
• 1 tsp sesame oil
• 1 tbsp vegetable oil for stir-frying
• 1 tsp sesame seeds (optional, for garnish)

Instructions:

1. Prepare the Ingredients

• Slice the sausages into bite-sized pieces.
• Prepare the vegetables: slice the bell pepper, onion, and zucchini, and julienne the carrot into thin strips.

2. Stir-Fry the Sausages

• Heat 1 tablespoon of vegetable oil in a large frying pan over medium heat.
• Add the sliced sausages and stir-fry for about 3-4 minutes until lightly browned. Remove the sausages from the pan and set them aside.

3. Stir-Fry the Vegetables

• In the same pan, add the onions, carrots, and zucchini. Stir-fry for 2-3 minutes until the vegetables start to soften.
• Add the bell pepper slices and stir-fry for another 2 minutes.

4. Combine and Season

• Return the sausages to the pan with the vegetables.
• Add 1 tablespoon of soy sauce, 1 tablespoon of ketchup, and 1 teaspoon of honey or sugar if you prefer a slightly sweeter taste.
• Stir everything together until the sausages and vegetables are evenly coated in the sauce. Cook for another 2-3 minutes until the sauce thickens slightly.

5. Finish and Serve

• Drizzle sesame oil over the stir-fry for extra flavor.
• Sprinkle sesame seeds on top for garnish, if desired.

Tips for Perfect Sausage Stir-Fry:

• Choosing a mild or low-sodium sausage is key to keeping this dish balanced and not too salty for kids.
• You can easily customize this recipe by adding other vegetables like broccoli or mushrooms.
• This dish can be served hot or cold, making it perfect for lunch boxes!

Sausage Stir-Fry is not only quick and easy to make, but it’s also colorful and packed with veggies, making it appealing for kids. The mild, savory flavor of the sausages combined with the sweetness of the vegetables makes it a hit for lunch or dinner.

Thanks for visiting Chelsea's K-Food Recipes—stay tuned for more kid-friendly, nutritious dishes that are perfect for the whole family!

Korean Pickled Garlic (마늘짱아찌, Garlic Jangajji, Maneul Jangajji)

Welcome back to Chelsea's K-Food Recipes! Today, we’re making a simple and delicious version of Garlic Jangajji (마늘짱아찌, Maneul Jangajji), a Korean pickled garlic side dish. This easy-to-make pickled garlic is a true 밥도둑 (rice thief) because it pairs so perfectly with a bowl of white rice that you might eat more than you planned! Plus, garlic is known for its many health benefits, like boosting the immune system and promoting heart health. Let’s dive into this easy version, where we’ll separate the garlic cloves for a faster process.

Ingredients:

• 2 cups fresh garlic cloves (about 3-4 heads of garlic, separated and peeled)
• 1 cup soy sauce
• 1 cup vinegar
• 1/2 cup sugar
• 1/2 cup water
• 2 tbsp mirin (optional)
• 1-2 dried red chilies (optional, for a bit of heat)

Instructions:

1. Prepare the Garlic

• Separate the garlic cloves from the head and peel them. To make peeling easier, you can blanch the garlic cloves in boiling water for about 10-15 seconds and then rinse with cold water.
• Make sure all the garlic cloves are fully peeled and set them aside.

2. Make the Pickling Brine

• In a pot, combine soy sauce, vinegar, sugar, water, and mirin (if using). Stir over medium heat until the sugar dissolves completely.
• Add the dried red chilies to the brine for a hint of spice, if desired. Bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes.

3. Pickle the Garlic

• Place the peeled garlic cloves in a clean, sterilized jar.
• Carefully pour the hot brine over the garlic until the cloves are fully submerged.
• Let the jar cool to room temperature before sealing it tightly with a lid.

4. Store and Enjoy

• For the best flavor, store the Garlic Jangajji in the refrigerator for at least 3 days before eating. The longer it sits, the deeper the flavors will become.
• Serve the pickled garlic as a side dish with rice, or add it to your favorite Korean meals.

Tips for Perfect Maneul Jangajji:

• Peeling the garlic can be tedious, but blanching them briefly makes the process much faster and easier.
• If you prefer a sweeter pickle, you can adjust the sugar to your liking.
• Garlic is packed with health benefits, including immune-boosting properties and heart health promotion, making this dish not only delicious but also good for you!

Garlic Jangajji is one of those side dishes that seems simple but packs a punch in flavor. The savory, tangy, and slightly sweet taste of the pickled garlic will quickly become a must-have with any meal, especially when you want something that pairs perfectly with a bowl of rice.

Thanks for visiting Chelsea's K-Food Recipes—stay tuned for more easy and tasty Korean dishes that are good for both your taste buds and your health!

Korean Candied Sweet Potatoes (맛탕, Matang, Matang)

Welcome back to Chelsea's K-Food Recipes! Today, we’re making a popular Korean snack—Candied Sweet Potatoes (맛탕, Matang). These crispy, caramelized sweet potato chunks are coated in a light syrup and have a delightful crunchy exterior with a soft, creamy center. Matang is perfect for a sweet snack or dessert, and it’s super easy to make at home. Let’s get started!

Ingredients:

• 2 medium Korean sweet potatoes (고구마, Goguma), peeled and cut into bite-sized chunks
• 1/4 cup sugar
• 1/4 cup honey (optional)
• 1/4 cup oil for frying (vegetable or canola oil)
• 1 tbsp sesame seeds (for garnish)

Instructions:

1. Prepare the Sweet Potatoes

• Peel the sweet potatoes and cut them into bite-sized pieces, about 1 inch thick.
• Soak the sweet potato chunks in cold water for about 10-15 minutes to remove excess starch. Drain and pat them dry with a paper towel.

2. Fry the Sweet Potatoes

• In a frying pan, heat the oil over medium heat. Make sure there is enough oil to submerge at least half of the sweet potato chunks.
• Once the oil is hot, carefully add the sweet potato chunks and fry for about 6-8 minutes, turning occasionally, until they are golden brown and crispy on the outside.
• Remove the sweet potatoes from the oil and drain on a plate lined with paper towels to remove excess oil.

3. Make the Syrup

• In a small pan, melt the sugar over medium heat. Stir constantly until the sugar dissolves and turns a light golden brown.
• If you want a richer syrup, add honey and mix until combined.
• Be careful not to overcook the sugar, as it can burn quickly.

4. Coat the Sweet Potatoes

• Add the fried sweet potato chunks into the pan with the syrup and toss them gently until fully coated with the caramelized sugar mixture.

5. Garnish and Serve

• Transfer the candied sweet potatoes to a serving plate and sprinkle with sesame seeds for garnish.
• Serve warm or at room temperature for a delicious snack or dessert.

Tips for Perfect Matang:

• Be sure to pat the sweet potatoes dry before frying to prevent the oil from splattering.
• Work quickly when coating the sweet potatoes with syrup, as the sugar will harden once it cools.
• For a softer version, you can drizzle a little honey over the top right before serving.

Matang is a crispy and sweet snack that’s perfect for any occasion. The balance between the caramelized coating and the soft sweet potato makes it a delightful treat for both kids and adults.

Thank you for visiting Chelsea's K-Food Recipes—stay tuned for more easy and delicious Korean dishes!