Tteokbokki is a beloved Korean street food, offering a perfect blend of chewy rice cakes, savory fish cakes and the bold, spicy-sweet flavors of gochujang sauce. This recipe captures the essence of this comforting dish with simple ingredients and easy-to-follow steps. For a richer taste, consider using an anchovy and kelp broth instead of plain water to deepen the umami.
Feel free to adjust the spiciness level by adding extra gochugaru (red chili powder) or incorporating vegetables like onions, carrots and green onions for added texture and flavor. Whether you're enjoying it as a snack or a meal, this dish is sure to satisfy your cravings for something flavorful and satisfying.
Try this recipe from the Hansik Promotion Institute.
Ingredients
- 500 grams cylinder shaped rice cake sticks
- 150 grams fish cake sheets
- 360 ml water
Gochujang sauce
- 3 tablespoons gochujang (red chili pepper paste)
- 1/2 tablespoon soy sauce
- 2 tablespoons sugar
- 1 tablespoon corn syrup
Preparation
1. Rinse the soft rice cake sticks and drain. If the rice cakes are hard, blanch in boiling water until soft.
2. Cut the fish cakes into strips. Place the fish cake strips in a sieve and pour boiling water over them for degreasing.
Cooking
1. In a saucepan, add water, gochujang, soy sauce, sugar and corn syrup and mix them together.
2. Bring the sauce pan to a medium heat, and cook the rice cakes, stir occasionally with a wooden spoon.
3. Add fish cakes, and continue cooking until sauce thickens.
Tip
Use a rich brew of anchovies and kelp instead of water to make the dish tastier. More gochugaru and additional ingredients such as onion, carrot and green onion can be added if a spicier taste is preferred.
Serves 4.
yoohong@heraldcorp.com
