Tteokbokki (Spicy Stir-fried Rice Cake)

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Tteokbokki, also spelled as ddukbokki, is a beloved Korean dish known for its spicy and chewy rice cakes. It’s a popular street food in South Korea and is also enjoyed in various homemade and restaurant settings. Here’s a description of Tteokbokki:

Ingredients:

1. Rice Cakes (Tteok): The star of the dish is cylindrical or oblong rice cakes, often made from glutinous rice flour. These rice cakes are dense and chewy in texture.
2. Gochujang (Korean Red Pepper Paste): Gochujang is a fermented chili paste that gives Tteokbokki its signature spicy and slightly sweet flavor. It’s a fundamental ingredient in the dish.
3. Gochugaru (Korean Red Pepper Flakes): Gochugaru is Korean red pepper flakes that add an extra layer of spiciness to the dish. The combination of gochujang and gochugaru creates a well-balanced heat.
4. Broth: Tteokbokki is typically cooked in a broth made from anchovies and/or kelp. The broth adds depth of flavor to the dish.
5. Additional Ingredients: Tteokbokki can include various additions, such as fish cakes (oden), boiled eggs, vegetables (like cabbage or scallions), and sometimes dumplings.
6. Sugar and Soy Sauce: Sugar is added to balance the spiciness, and soy sauce or fish sauce may be used for seasoning.

Cooking Process:

1. Preparation: The rice cakes are soaked in water to soften them before cooking. This step ensures that the rice cakes become chewy when simmered.
2. Broth: The anchovy or kelp broth is prepared by simmering dried anchovies and/or kelp in water. The broth is strained to remove any solids, leaving a flavorful liquid.
3. Sauce: In a wok or large skillet, gochujang, gochugaru, sugar, and soy sauce (or fish sauce) are mixed together to create a thick and spicy sauce. The sauce is heated until it becomes fragrant.
4. Simmering: The softened rice cakes, fish cakes, and other ingredients are added to the sauce, and the broth is poured over them. The mixture is simmered until the rice cakes absorb the flavors, become tender, and the sauce thickens.
5. Optional Additions: Boiled eggs and vegetables can be added during the simmering process to infuse the dish with additional flavors and textures.

Serving: Tteokbokki is traditionally served hot and is often garnished with sesame seeds and sliced scallions for freshness and color. It is commonly enjoyed as a street food snack, a popular dish in Korean restaurants, or as a comforting homemade meal. The combination of chewy rice cakes and the spicy, umami-rich sauce makes Tteokbokki a flavorful and satisfying dish for those who enjoy a bit of heat in their food.