Tteokbokki (Korean Spicy Rice Cake)

The most popular street food snack in Korea - Tteokbokki!  It's quite simple and you can make it at home too when you crave for something sweet and spicy with tangy chewy texture from the rice cake, yumm!! Nowadays korean rice cake comes in many different shape - long cylinder shape (most common), round shape or even heart shape!  The stock use in this dish is very important as it adds more flavor to the dish...you can use plain water but anchovy/kelp stock really "upgrade" the taste of this dish~ Have a try! ^^

 

Serving size: 2 - 3 person

 

Ingredients:

Cylinder shape rice cake                               about 25 pcs (200g)

Fried fish cake                                               2 pcs

Fried fish ball                                                6 pcs (optional)

Onion (medium size)                                     1/2 (optional)                                                        

Carrot (Medium size)                                    1/2 (optional)

Leek (medium size)                                       1 stalk

Minced garlic                                                 1/2 tbsp

Gochujang                                                      3 tbsp

Gochugaru                                                      1 tbsp

Honey                                                             2 tbsp

Soy sauce                                                       1 tbsp

Hard boil egg                                                  2

Sesame seed                                                   for garnish

Chopped spring onion                                    for garnish

 

Stock:

Anchovy                                                        10 pcs

Kelp (3cm x 3cm)                                          8 pcs                                    

Water                                                              600ml

 

Step by step photos:

 

 

1. Cut onion, carrot and leek into thin slices.
2. Cut fish cake and fish ball into bite size and prepare 2 hard boil eggs.
3. Soak the cylinder rice cake into water for 5 minutes if the rice cakes are frozen, to soften them.
4. Prepare a pot/pan with water and put in the anchovy and kelp, boil for 15 minutes over medium heat.  After 15 minutes, turn the heat to low and discard the ancovies and kelps.
5. Prepare the sauce by mixing gochujang, gochugaru, honey, soy sauce and minced garlic.
6. Add sauce mixture to the broth and keep stirring to dissolve.
7. Turn the heat to medium and add in rice cakes, sliced onion, carrots and leeks.
8. Cook for 5 - 10 minutes until the rice cakes are soft.  Keep stirring.
9. Add in fish cakes and fish balls, boil for another 2 minutes.  Keep stirring.
10. Add in the hard boiled eggs and boil (keep stiring) for another 5 minutes or until the sauce thickens and looks shiny on low heat.
11. Remove from the heat and serve on a plate.
12. Garnish with some chopped spring onion and sesame seeds. Enjoy~