Tteokbokki – Korean spicy stir-fried rice cakes
Tteokbokki (Stir -fried rice cake) is one of the most popular Korean street foods with chewy tteok in savory spicy sauce. Tteok (Korean rice cake) and gochujang (Korean hot pepper paste) are used as main ingredients.
- 1 pound tteokbokki tteok (cylinder-shaped rice cake)
- ½ pound eomuk (fish cakes)
- 2 scallions
- 4 ounces green cabbage
- 4 cups of water
- 7 large size dried anchovies, with heads and intestines removed
- 1-2 sheet dashima (dried kelp)
- 3 tablespoons gochujang (Hot pepper paste)
- 1 tablespoon gochugaru (Red chilli powder) fine ground.
- 1 tablespoon soy sauce
- 1 tablespoon cooking syrup (or corn syrup) and 1 tablespoon sugar
- 1 tablespoon minced garlic
- 2 hard boiled eggs, shelled (optional)
- Prepare ingredients:
- Remove head and intestines of dried anchovies
- Soak the rice cakes for about 20 or more minutes if the rice cake was refrigerated.
- Cut the fish cake, cabbage, and scallions into 2-3 inch long
- Make Anchovy broth:
- Add water, prepared dried anchovies and dried kelp to a pot
- Boil for 15-20 minutes.
- Uncover the lid, reduce the heat to boil 10 more minutes.
- Remove anchovies and kelps
- Make Tteokbokki sauce;
- Mix gochujang, gochugaru, soy-sauce, cooking syrup or sugar and minced garlic together
- Add tteokbokki sauce into the anchovy broth to boil over medium high heat and stir to dissolve the sauce in the broth.
- Add rice cakes and boil about 10 minutes until the rice cakes becomes soft enough to be chewy and tender. Stir constantly while boiling.
- Add the prepared vegetables and fish cakes. Continue to boil and stir constantly until the sauce gets thickened enough.
- Add hard boiled eggs and mix.
For easy making anchovy broth;
For making tasty tteokbokki sauce;
The easiest way of making Tteokbokki;