Tender, Korean rice cakes cooked in a delicious savoury and spicy sauce. There's a reason this dish called tteokbokki is crazy popular - it's so good!
1 pounds Korean rice cakes
2 sheets Korean pre-fried fish cake sheets
3 1/2 cups Korean anchovy soup stock
3 tablespoons gochujang (Korean red pepper paste)
1 1/2 tablespoons granulated sugar
1 tablespoon soy sauce
2 teaspoons garlic, minced
2 teaspoons gochugaru (Korean red pepper powder)
2 teaspoons sesame seeds
1 teaspoons sesame oil
1-2 stalks green onion, green part only, thinly sliced
Soak the rice cakes according to the instructions in the notes below. *
Cut the Korean pre-fried fish cake sheets into triangles.
In a small bowl, mix together the gochujang, sugar, soy sauce, garlic, and gochugaru. This is your tteokbokki sauce. Set it aside for now.
Boil the Korean anchovy soup stock in a large, deep pan or a pot over medium-high heat.
Stir the tteokbokki sauce into the boiling soup stock.
Drain the rice cakes and add them along with the sliced fish cakes to the pan. Cook for about four to five minutes, until the rice cakes are cooked. Reduce the heat to low and simmer for another two to four minutes. This will reduce and thicken the sauce.
Add the sesame oil and half of the sesame seeds and quickly stir. Serve immediately, sprinkled with the remaining sesame seeds and thinly sliced green onion. These are best served hot and fresh for the most tender and delicious rice cakes.
This recipe makes two large or four small servings.
* Korean rice cakes can be bought refrigerated and fresh, frozen, or dried. The frozen ones need to be soaked in cold water for an hour before cooking. The dried ones should soak for at least three hours to overnight. To soak, simply place them in a bowl of cold water and check in about thirty minutes to make sure that they are not sticking together.
Tteokbokki is best eaten fresh. The rice cakes quickly dry out and harden. If you do want to store some leftovers, keep them in an airtight container in the refrigerator for up to two to three days. Tteokbokki does not freeze well and I do not recommend that you do it.
To reheat, put the tteokbokki in a pan and try to separate the pieces. You will need to rehydrate the rice cakes. Add enough broth or water to the pan to just cover the bottom and heat while stirring. The rice cakes should re-tenderize enough to eat, but they won't be quite the same or enjoyable as freshly made tteokbokki.
Keywords: Korean spicy rice cakes, tteokbokki, ddeokbokki