Korean Rice Cakes (Tteokbokki)
Tteokbokki are chewy and delicious rice cakes simmered in a sweet and spicy gochujang-based sauce with fish cakes. People often add an assortment of other ingredients such as ramen, hard-boiled eggs, green onion, seafood, mozzarella, and more. It is a widely known snack and comfort food in Korean culture. When shopping for rice cakes, try to opt for fresh or refrigerated ones rather than frozen ones. I will still keep a pack in the freezer so that I can make tteokbokki whenever I am craving it. I have even found instant Tteokbokki sauce packets in the asian market, all you have to do is add rice cakes. This is a good alternative if you dont feel like making it from scratch. Adjust the seasoning to your liking and be aware that gochujang & gochugaru can be very spicy so taste and add as you go. I hope you enjoy this wonderful Korean comfort food!
1 ib rice cakes
1 1/2 tbsp soy sauce
2 tbsp gochujang (red chili paste) or to taste
1 tbsp gochugaru (red chili flakes)
2 cups anchovy broth
fish cakes, chopped
1 tablespoon sugar, and more to taste
3 stalks green onions, chopped into 1.5 inch pieces
1 pound tteokbokki tteok (rice cakes)
100g fish cake, sliced
150g cabbage, chopped (optional)
1 teaspoon sesame oil
1 teaspoon sesame seeds (optional)
3/4 cup shredded mozzarella cheese (optional)
Pour the anchovy stock or water into a medium-sized pan. Add the sauce ingredients, bring to a boil, then cook until the paste is dissolved. Reduce the heat to medium.
Add the rice cakes and boil them until soft enough to pierce with a toothpick (approximately 7 - 10 min). Simmer and allow the sauce to thicken. Continue to stir to prevent the rice cakes from sticking/burning to the bottom of the pan.
Add the fish cake, garlic, green onion, and cabbage. Simmer for another 5 min.
Season to taste with more sugar and soy sauce. Finally, add the sesame oil and combine well. Top with green onions, mozzarella, and sesame seeds if desired.