One Pot Ragu Tteokbokki
You'll never want to eat Korean Rice Cakes any other way after making this Ragu Tteokbokki
Equipment
- 1 non-stick skillet or Always Pan
Ingredients
- 2 cans fire roasted tomatoes 198ml
- 450 g tteokbokki (Korean rice cakes) - defrosted or fresh
- 1/3 onion, chopped
- 1 zucchini, chopped
- 10 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tbsp gochujang (Korean red pepper paste)
- 340 g ground beef or plant based ground meat
- 1 tbsp Italian seasoning
Instructions
- On medium heat, add a bit of oil to non-stick skillet or Always Pan.
- When the oil is hot, add in your ground beef or plant based ground meat. Stir fry for 30 seconds and add Italian seasoning. Mix well and toss for 30 more seconds to a minute (until all meat is heated through and thoroughly cooked).
- Remove skillet from heat and set aside ground meat in a medium bowl.
- Using the same skillet, place it back on the burner and bring the heat back to medium. Add a bit more oil.
- Add in chopped onions and chopped zucchini.
- Toss and cook for 3 minutes or until onions are translucent. Add in garlic and toss for 1 more minute.
- Add in your ground meat mixture as well as two cans or fire roasted tomatoes. If it needs more liquid, add 1/3 to 1/2 cup water as needed.
- Add in your defrosted Korean rice cakes and mix well until all rice cakes are coated in liquid. Cover lid and let it cook/steam for 5 minutes.
- Add in tomato paste and gochujang paste and mix well.
- Bring heat to low and let it simmer for another 5 - 10 minutes or until rice cakes have completely soften. Make sure to mix often so nothing sticks to the pan.
- Turn off heat and serve!