Tteokbokki (Spicy Stir-fried Rice Cake)
Tteokbokki is spicy dish, however you can always tone down by adjusting the amount of red chili pepper paste and red chili pepper flakes
350 grams Korean rice cakes(Tteokbokki tteok 떡볶이 떡)
1 sheet Korean fish cakes(Eomuk 어묵)
2 EggsHard boiled
FOR THE SAUCE
2 cups Anchovy brothOptional
4 tablespoons Korean red chili pepper paste(Gochujang, 고추장)
2 teaspoons Korean red chili pepper flakes(Gochugaru, 고추가루)
2 teaspoons GarlicMinced
1 tablespoon Soy sauce
2 tablespoons Sugar
Teeokbokki is one of the most popular Korean street food, and even more it’s easy to cook at home. You can find the main ingredients, Korean rice cake, red chili pepper paste and red chili pepper flakes at your convenience. Shop the main ingredients now at your convenience.
Make the anchovy broth out of 6 cups water and 50 grams dried anchovies.
You can skip this step and just use water instead.
Soak the rice cakes in warm water for about 10-15 minutes. Skip this step if your rice cakes are soft already.
Cut the fish cake sheet into bite sizes and cut the scallions as well.
In a large pan, bring the anchovy broth or water to a boil over medium high heat.
Stir in red chili pepper paste, red chili pepper flakes, minced garlics, soy sauce and sugar.
Stir continuously to dissolve the sugar and red chili pepper paste.
Add the rice cakes into the pan, and continue cook for about 10 minutes or until the rice cakes become very soft and the sauce is thickened. Stir constantly.
Add the fish cake slices and scallions, continue to boil while stirring constantly for another 5 minutes.
Taste the sauce and adjust the seasoning if necessary.
Remove from the heat. Serve in on a plate and top with hard boiled egg halves.
|350 grams Korean rice cakes|
|1 sheet Korean fish cakes|
FOR THE SAUCE
|2 cups Anchovy broth|
|4 tablespoons Korean red chili pepper paste|
|2 teaspoons Korean red chili pepper flakes|
|2 teaspoons Garlic|
|1 tablespoon Soy sauce|
|2 tablespoons Sugar|