Lately I have been falling in love with Korean food, particularly with rice cake. I wasn’t a big fan of chilli food before I met IK, it was him who introduced me Chilli food~ It was a tough one initially, especially that when your tongue is about to burst and sweat are running down your cheeks! But after a while it seems that your body get used to it and you’ll end up loving chilli food! Korean rice cake is one of those starchy goodies that I love! I’ve never been to Korea but I always believe that it is a beautiful city, and the food is amazing! Like any other Asian countries, street food is the #1 adventure that must be visited if you are a tourist (well, at least that’s what my friends told me).
떡볶이 (Korean spicy rice cake) is a popular Korean snack food made from soft rice cake, fish cake and sweet red chili sauce! Though, I added an extra bit of mushroom, onions, and sesame! Yum! The traditional way of making this dish is through a nice anchovies fish broth~ anyhow I ran out of time to buy anchovies, so I end up using chicken stock, which might not be too authentic, but it’s as good as it taste!
- 500 grams of Korean rice cake (the cylinder shaped ones)
- 1 litre of chicken stock (homemade or store-bought)
- 1/3 cup of hot pepper paste (known as Gochujang)
- 1 tablespoon of hot chilli flake (optional)
- 2 tablespoons of sugar
- 2 tablespoons of sesame oil
- 1 brown onion, remove skin, finely sliced
- 50 grams of oyster mushroom, sliced
- 100 grams of fish cake (any kind of your choice), thinly sliced
- sesame seeds to garnish
- In a wok / deep pot, add chicken stock on high heat.
- Meanwhile, combine hot pepper paste, hot pepper flakes, sugar and sesame oil in a small bowl. Mix to combine.
- Once the chicken stock boils, add the rice cake, the chilli mixture, mushroom, onion and fish cakes.
- Stir gently with a wooden spoon as it starts to boil.
- Keep stirring until the rice cake turns soft and the sauce thickens and looks shiny, which should take about 20 minutes.
- If the rice cake is not soft enough or if the sauce becomes too thick, add more water, little by little and continue stirring until soften.
- Sprinkle sesame seeds and serve immediately.
- When you use freshly made rice cake, it takes shorter time to cook.
- If you use frozen rice cake, thaw it out and soak in cold water to soften it before cooking.
- If you like, boiled eggs (shell removed) can also be placed into the stew.
- Adjust sugar / chilli paste to suit your taste buds.
Recipe adapted from Maangchi