She Ate Dat

Tag: Spicy

  • Tteokbokki Is What Dreams Are Made Of

    This is my secret Tteokbokki recipe that I normally don’t share with others, but hey I trust y’all. And I know that recipe is in great hands, so make sure to turn on your favorite Kdrama or favorite Korean band, mine is BTS. Go ahead and dance on to this delicious new Tteokbokki recipe

    Ingredients:

    • 350 g Korean rice cakes (12 ounces), separated
    • 150 g Korean fish cakes (5.3 ounces), rinsed in hot water and cut into bite-sized pieces
    • 2 cups Korean soup stock (made with dried kelp and dried anchovies)
    • 60 g onion (2 ounces), thinly sliced

    Tteokbokki Sauce (Mix these in a bowl):

    • 3 Tbsp gochujang (Korean chili paste)
    • 1 1/2 Tbsp raw sugar
    • 1 Tbsp soy sauce
    • 1 tsp minced garlic
    • 1 tsp gochugaru (Korean chili flakes)

    Garnish:

    • 1 tsp toasted sesame seeds
    • 1 tsp sesame oil
    • 1 stalk green onion, finely chopped

    Instructions:

    1. If your rice cakes are not soft, soak them in warm water for 10 minutes.
    2. In a shallow pot over medium-high heat, bring the soup stock to a boil and dissolve the Tteokbokki sauce by stirring it with a spatula.
    3. Once the seasoned stock is boiling, add the rice cakes, fish cakes, and sliced onion. Boil for an additional 3 to 5 minutes until the rice cakes are fully cooked.
    4. To thicken the sauce and enhance the flavor, simmer it over low heat for an extra 2 to 4 minutes.
    5. Add the sesame oil, sesame seeds, and chopped green onion, then quickly stir.
    6. Serve warm and enjoy!

    Time to enjoy your masterful Tteokbokki Adventure

    Once settled in, make sure to enjoy this recipe hot. It’s the true way to eat and the only way honestly. And if you love all things Korean make sure to rewind that Kdrama you put on before cooking and enjoy the show eating Tteokbokki like your favorite lead.

  • Kick You In The Mouth Spicy Crispy Chicken

    Still hungry?

    Do you like a good crunch? How about spice? Well this recipe has both. Additionally, this meal is beginner friendly. The spicy crispy chicken is a meal you can whip out at Thanksgiving and knock everyone’s socks off. The portions given in this recipe is meant for two people (or one really hungry me). Increase portion size as needed.

    Ingredients

    https://www.pinterest.com/sheatedatny/_created/
    • Carrots
    • Potatoes
    • 2 Scallions
    • 10 Ounces Chicken Cutlets
    • 3 tbsp Sour Cream
    • ¼ Cup Panko Breadcrumbs
    • ¼ Cup Monterey Jack Cheese (shredded)
    • 2 tsp Honey
    • ½ tbsp Frank’s Seasoning Blend

    Instructions

    1. Preheat oven to 425 degrees. Trim, peel, and cut carrots diagonally into ½-inch thick pieces. Trim and thinly slice scallions, separating whites from greens. In a small bowl, combine half the sour cream, ½ tsp Frank’s seasoning, and a big pinch of salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
    2. Melt1 tbsp of butter in a medium microwave-safe bowl for 30-45 seconds. Stir in panko, Monterey Jack, remaining Frank’s Seasoning Blend, and a big pinch of salt and pepper.
    3. Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender for 15-20 minutes. Keep ½ cup potato cooking liquid, then drain.
    4. Heat a drizzle of oil and scallion whites in empty pot over low heat until softened for about 1 minute. Return potatoes to pot and mash with remaining sour cream and 1 tbsp of butter until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper to taste. Keep covered off heat until ready to serve.
    5. While potatoes cook, lightly oil a baking sheet. Toss carrots on one side of sheet with a drizzle of oil, salt, and pepper. Roast on top rack for 5 minutes (you’ll add the chicken to the baking sheet after).
    6. While carrots roast, pat chicken dry with paper towels and season with salt and pepper. Mound panko mixture on top of chicken, pressing firmly to adhere (no need to coat undersides).
    7. Once carrots have roasted for 5 minutes, remove sheet from oven. Carefully place chicken, coated sides up, on the empty side. Roast on top rack until chicken is golden brown and cooked through and carrots are tender for 15-18 minutes. Transfer roasted carrots to a large bowl, adding 1 tbsp of butter and toss until melted.

    Divide carrots, mashed potatoes, and chicken between plates. Drizzle chicken with creamy Buffalo sauce and honey (or serve on the side for dipping). Garnish potatoes and chicken with scallion greens and serve. voila, you’ve made Spicy Crispy Chicken.