The Sixth Day: Beef Bolognese Tteokbokki

Posted by Tammy in Food For Foreigners, Fusion | 1 comment

Posted by Tammy

Today’s tteokbokki recipe keeps us on the Italian peninsula by using Bologna’s famous sauce as the wardrobe for the tteok noodles.

When I lived in Korea, I did not know much about cooking. My cooking skills was limited to grilled cheese sandwiches and the occasional one pot meal, usually featuring a couple of chicken breasts thrown in a rice cooker with 2 cups of rice mixed with random spices thrown in for flavor.

The last 3 months or so I lived in Korea, we had a Korean woman who made lunch for us every day. When she wasn’t making Korean foods like japchae, she was making some kind of Korean fusion recipe (with interesting results). When she made this sauce for us, I though the diced carrots were a Korean innovation. It wasn’t until much later that I discovered Spaghetti Bolognese and realized why the carrots were there. Our Korean cook was right, I was the babo.

There’s only difference between this recipe and hers. I remember our Korean cooks version was a bit sweeter (maybe because she didn’t put wine in her sauce) than the version I have here.  Hubby liked mine better.

There’s only one difference between this recipe and hers. I remember our Korean cook’s version was a bit sweeter — maybe because she didn’t put wine in her sauce — than the version I have here. Hubby liked mine better though.

1 carrot, diced
1 clove garlic, crushed
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup green bell pepper, chopped
2 tablespoons olive oil
3/4 pound ground beef
2 cans (15 ounce) tomato sauce
1/2 cup water
1/4 cup red wine (use a brand you’d actually drink, not “cooking wine”)
1 teaspoon sugar
2 teaspoons basil
2 teaspoons oregano
1 teaspoon lemon peel, grated
1 bay leaf
1/2 teaspoon thyme, dry
salt and pepper to taste
1 pound garae tteok, presoaked

1. Soak garae tteok (가래떡), which are the fat cylindrical rice noodles traditionally used in tteokbokki, in a hot water bath — not boiling water — for 10 minutes. (Check the instructions on the package of tteok noodles you bought at the Korean grocery store or Asian supermarket for recommendations on this step.)
2. Saute carrots, garlic, onion, celery and green pepper in oil on medium high heat.
3. Add ground beef and brown. Drain fat.
4. Add tomato sauce, water, red wine, sugar and Italian seasoning. Cover sauce and simmer for 30 minutes.
5. During the last five to 10 minutes of cooking time, add the garae tteok and simmer until they’re tender.

The leftover sauce — if there is any — will match well with any pasta, particularly penne.

Tammy Quackenbush (Writer/San Francisco Bureau Chief) lives in the San Francisco Bay Area. Her love of Korean food started when she taught ESL in Chuncheon, Gangwon-do, back in 1996-1997. However, she didn’t become “famous” for her Korean cooking style until she started making cooking videos on YouTube as Koreanfornian Cooking in 2007 (had to put her college degree to use somehow). Her recipes and articles have been featured in Plate Magazine and on Slice/Seriouseats.com, Foodbuzz, New Asian Cuisine, MarxFoods.com, Korea.net and iFoodTV.com. She has her own online presence at http://koreanforniancooking.com/.

Tammy

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