Tteokbokki Recipe

Tteokbokki is a beloved Korean dish consisting of chewy rice cakes simmered in a spicy and slightly sweet sauce. This recipe provides a traditional approach to making Tteokbokki that’s both delicious and satisfying.

Ingredients:

• 1 pound (450g) Korean rice cakes (Tteok), cylindrical shape preferred
• 4 cups water
• 5-6 dried anchovies (optional, for broth)
• 1 piece (3×3 inches) dried kelp (optional, for broth)
• 1/2 onion, thinly sliced
• 2-3 green onions, cut into 2-inch pieces
• 2 tablespoons Korean chili paste (Gochujang)
• 1 tablespoon Korean chili flakes (Gochugaru), adjust to taste
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1 teaspoon minced garlic
• 1 hard-boiled egg (optional), halved
• 1/2 cup cabbage, thinly sliced (optional)
• 1/2 cup fish cakes (optional), sliced into bite-sized pieces
• Sesame seeds (for garnish)
• Roasted seaweed (Nori), shredded (for garnish, optional)

Equipment Needed:

• Large shallow pan or wide saucepan

Instructions:

Step 1: Prepare Ingredients

1. Prepare Rice Cakes: If using dried rice cakes, soak them in cold water for 30 minutes to soften. Drain before using. If using frozen rice cakes, thaw them according to package instructions.
2. Make Broth (Optional): In a large shallow pan or saucepan, bring 4 cups of water to a boil. Add dried anchovies and dried kelp. Boil for 5 minutes, then remove the anchovies and kelp. This step creates a flavorful base for the sauce.

Step 2: Make the Sauce

1. Mix Sauce: In a bowl, combine Korean chili paste (Gochujang), Korean chili flakes (Gochugaru), soy sauce, sugar, and minced garlic. Stir well until smooth.

Step 3: Cook Tteokbokki

1. Combine Ingredients: Add the prepared rice cakes, sliced onion, and optional ingredients like cabbage and fish cakes to the pan with the broth (if using).
2. Add Sauce: Pour the sauce over the ingredients in the pan. Stir gently to combine, ensuring the rice cakes are well coated with the sauce.
3. Simmer: Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low. Simmer uncovered for 10-15 minutes, stirring occasionally, until the sauce thickens and the rice cakes are tender and chewy. Adjust the cooking time if using frozen rice cakes, as they cook faster.

Step 4: Finish and Serve

1. Add Green Onions: Add the green onion pieces during the last 1-2 minutes of cooking for freshness and color.
2. Garnish: Transfer Tteokbokki to a serving dish. Garnish with halved hard-boiled eggs, sesame seeds, and shredded roasted seaweed (Nori) if desired.
3. Serve Hot: Serve Tteokbokki hot as a delicious snack or meal. Enjoy!

Tips for Perfect Tteokbokki:

• Spice Level: Adjust the amount of Korean chili flakes (Gochugaru) to suit your spice preference.
• Texture: For a thicker sauce, simmer uncovered until desired consistency is reached.
• Variations: Customize with additional toppings like sliced cheese, ramen noodles, or even instant noodles for a heartier dish.