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Before you jump to Toppokki: Korean Rice Cake Stew (My Impression) recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Lowering costs In The Kitchen.

Until fairly recently any individual who expressed concern about the destruction of the environment raised skeptical eyebrows. Those days are over, and it seems we all recognize our role in stopping and possibly reversing the damage being done to our planet. The experts are agreed that we are unable to adjust things for the better without everyone’s active participation. These types of modifications need to start happening, and each individual family needs to become more environmentally friendly. Read on for some methods to go green and save energy, generally in the kitchen.

Let’s begin with something not that hard, changing the particular light bulbs. This will certainly go further than the kitchen, nevertheless that is okay. You really need to change your incandescent lights with energy-saver, compact fluorescent light bulbs. They cost a little bit more initially, but they last ten times longer, and use less electricity. One of the pluses is that for every one of these lightbulbs used, it ensures that approximately ten normal lightbulbs less will probably end up at a landfill site. You also have to acquire the practice of turning off the lights when there is nobody in a area. In the kitchen is where you’ll regularly discover members of a family, and often the lights are not turned off until the last person goes to bed. Of course this also happens in some other rooms, not simply the kitchen. Do an exercise if you like; check out the amount of electricity you can save by turning the lights off when you don’t need them.

The kitchen alone gives you many small methods by which energy and money can be saved. It is quite easy to live green, all things considered. It’s concerning being practical, more often than not.

We hope you got benefit from reading it, now let’s go back to toppokki: korean rice cake stew (my impression) recipe. You can cook toppokki: korean rice cake stew (my impression) using 13 ingredients and 15 steps. Here is how you achieve that.

The ingredients needed to prepare Toppokki: Korean Rice Cake Stew (My Impression):

1. Use 1 white onion
2. Take 1 green onion
3. Get 1 1/2 sweet pepper
4. Provide 1/2 lb oyster mushroom
5. Take 1 lb Korean Rice Cake (Toppokki)
6. Prepare 10 piece dried/fried tofu skin
7. You need 3 tbsp vegetable oil
8. Take Seasoning
9. Provide 1 tbsp Korean Hot Pepper Paste
10. Provide 2 tbsp cooking wine
11. Prepare 2 tsp granulated fish stocks
12. You need 4 cup water
13. Get 1 salt & pepper

Steps to make Toppokki: Korean Rice Cake Stew (My Impression):

1. Prepare the vegatable. Chop the green onions. Cut the white onion into 1/2 inch wedges and sweet pepper into 1/2 inch strips. Bisect the Oyster mushrooms. Cut the fried/dried tofu skins into bite size pieces, if they're not already.
2. Fill a large skillet with water and bring it to a boil.
3. As soon as the water boils, drop in all the rice cakes. Cook until soft. Be sure to stir occasionally to avoid sticking.
4. Once the rice cake is soft, remove them from the heat and drain the water. Set it aside until the later steps.
5. Heat a clean medium saucepan up until High heat.
6. When the saucepan becomes very hot, add 3 tbsp of vegetable oil.
7. Fried the onions with a pinch of salt. Cook until the onion is soft and aromatic.
8. Add in the mushrooms and pepper. Season with a pinch of salt and pepper. Cook until all the moisture in the pan is cooked out. At that point, the pepper should be soft and the mushroom should be fully browned.
9. You should expect to see brown bits sticking to the bottom of the pan. Still under High heat, add the cooking wine to deglaze the pan. (Don't be alert by the reaction. It's deliciousness screaming at you.) Stir the goods around quickly to add the bits stick to the veggies.
10. When the alcohol has been cooked out, add the water, fish stock, and hot pepper paste. Stir to dissolve all the seasoning.
11. Bring the stew to a simmer and let it simmer for about 10 minutes.
12. The stew should be very flavorful at this point. Add in the rice cake and bring it back to a boil.
13. As soon as the stew boils, lower the heat to medium. Let it simmer without the lid on to reduce the liquid down for 15 minutes.
14. Check the consistency of the stew and taste the rice cake. If it is still too watery for you, continue to reduce the liquid to your liking. (Tip: You want the stew to be somewhat thick because you want more of the sauce to stick to the rice cake. The rice by itself is rather plain. The thicker the sauce, the more a piece will hold, which makes it more flavorful.) You may adjust the flavor with salt and pepper.
15. Let it cool down for about 10 minutes before serving. This allows the starch from the rice cake to set and thicken the sauce even more, in addition to letting the flavor homogenize.

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