Tteok-bokki (Spicy Rice Cakes) - East Asian Recipe

Tteok-bokki (Spicy Rice Cakes)

🌍 East Asian, Korea Difficulty: ●●●○○

Originally a royal court dish (gungjung tteok-bokki) made with soy and beef — the gochujang version became street food after the Korean War.

Ingredients

• 500g cylindrical rice cakes (tteok)
• 200g fish cakes sliced
• 4 tbsp gochujang
• 2 tbsp gochugaru
• 1 tbsp soy
• 1 tbsp sugar
• 2 garlic cloves
• 500ml anchovy stock
• 2 scallions
• sesame seeds

Method

1. Making — Make stock from dried anchovies and kelp, 15 min simmer.
2. Mixing — Mix gochujang, gochugaru, soy, sugar into broth.
3. Adding — Add rice cakes and fish cakes. Simmer 10 min until rice cakes are chewy-soft and sauce has thickened.
4. Adding — Add scallions, sesame seeds.

Tags: cylindrical rice cakes, fish cakes sliced, gochujang, gochugaru, soy · Source: Brittani's Almanac