Tteokbokki (Korean Spicy Rice Cake)

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).

Tteokbokki 03

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!

Tteokbokki 04

You’ll need:

  • 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

Tteokbokki 01 How to?

  1. In a wok / deep pot, add chicken stock on high heat.
  2. Meanwhile, combine hot pepper paste, hot pepper flakes, sugar and sesame oil in a small bowl. Mix to combine.
  3. Once the chicken stock boils, add the rice cake, the chilli mixture, mushroom, onion and fish cakes.
  4. Stir gently with a wooden spoon as it starts to boil.
  5. Keep stirring until the rice cake turns soft and the sauce thickens and looks shiny, which should take about 20 minutes.
  6. 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.
  7. Sprinkle sesame seeds and serve immediately.

Tteokbokki 02 Tips:

  • 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.

Source:

Recipe adapted from Maangchi

About these ads

2 comments

  1. Have recently started to explore Korean cuisine, and loving it!
    Agree, Maangchi is awesome!

  2. Love love loove Korean food. & maangchi, she’s awesome. Looks delicious!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s