How to make sweet and spicy tteokbokki using Chinese flat glass noodles (starch noodles)

Kuanfen refers to what is commonly called 'Chinese glass noodles (starch noodles).' Internet broadcasters (BJs), including Dorothy, frequently eat them during mukbang streams.

Unlike the standard flat or round glass noodles (starch noodles) found in Korea, Chinese glass noodles (starch noodles) are large and thick. Their change in size from before to after cooking should be taken into account. Although they are generally added to Chinese-style hot pot, or huoguo, people in Korea also add them to tteokbokki. Some say the spicy tteokbokki pairs well with the chewy Chinese flat glass noodles (starch noodles).

Because Chinese glass noodles (starch noodles) absorb sauce well, the flavor penetrates deeply even when the noodles are wide. They can be used to make pasta, pork-backbone haejangguk, chicken feet in broth, or even curry with Chinese glass noodles (starch noodles).

How to soak Chinese glass noodles (starch noodles) quickly

Because the noodles are thick, it takes a considerable amount of time to soak them. Soak them in water for 10 hours, then submerge them in hot water for 10 to 20 minutes. After that, repeat the process of soaking them in hot water for another 10 to 20 minutes.

After that, simply boil them in a pot for about 10 minutes. If it is difficult to wait for a long time, boil water in an electric kettle, submerge the Chinese glass noodles (starch noodles) in the boiling water for 10 minutes, and once the water has cooled somewhat, boil the water again.

Then, if you leave the Chinese glass noodles (starch noodles) in the newly boiled water for 10 minutes, you can soak them quickly. Note that because Chinese glass noodles (starch noodles) have a large surface area, they may clump together after soaking. The key is to boil them for an appropriate amount of time, as boiling them too long will cause bubbles to form on the surface and make them overcooked.

'Tteokbokki recipe' using Chinese glass noodles (starch noodles)

1. Soak the Chinese glass noodles (starch noodles).

2. Make the seasoning sauce by mixing half a tablespoon of Cheongyang chili powder, half a tablespoon of gochujang (red chili paste), 2 tablespoons of oligosaccharide, 1 tablespoon of curry powder, 1 tablespoon of soy sauce, half a tablespoon of sugar, and half a tablespoon of pepper.

3. Add 600ml of water and dissolve the seasoning sauce.

4. Once the water boils, add ingredients such as vegetables, tteokbokki sausages, and fish cakes. You can add quail eggs or regular eggs according to your preference.

5. After boiling for about 10 minutes, add 1/2 cup of water and the soaked glass noodles (starch noodles).

6. Add cheese, cover with a lid, and melt the cheese.

7. Chinese glass noodles (starch noodles) tteokbokki is complete.

[FamTimes = Reporter Park Se-rin]