Ah, Tteokbokki – the ultimate Korean comfort food that brings back memories of bustling street markets and steaming food carts. Today, we’re bringing this beloved dish right into your kitchen with a traditional spicy recipe that’s sure to warm your soul and tantalize your taste buds!
Ingredients
- 500g cylindrical rice cakes (tteok)
- 150g fish cakes, sliced
- 3 tbsp gochugaru (Korean red pepper flakes)
- 2 tbsp gochujang (Korean red pepper paste)
- 2 tbsp soy sauce
- 1 tbsp sugar
- 2 cloves garlic, minced
- 1 small onion, diced
- 2 green onions, chopped
- 3 cups water or anchovy broth
- 4 hard-boiled eggs
- 1 tbsp sesame oil
- Sesame seeds for garnish
Let’s Cook!
- Prepare the sauce: In a bowl, whisk together gochugaru, gochujang, soy sauce, sugar, and minced garlic. Set aside.
- Soak the rice cakes: If your rice cakes are frozen or very hard, soak them in warm water for about 10 minutes.
- Start cooking: In a large pot or deep pan, combine water (or anchovy broth for extra flavor), the prepared sauce, and diced onion. Bring to a boil over medium-high heat.
- Add the stars: Once boiling, add the rice cakes and fish cakes. Reduce heat to medium and simmer for about 8-10 minutes, stirring occasionally.
- Thicken the sauce: As the rice cakes cook, they’ll release starch, naturally thickening the sauce. If it’s too thick, add a bit more water. If too thin, let it simmer a bit longer.
- Finish with a flourish: When the rice cakes are soft and chewy, add the hard-boiled eggs and green onions. Cook for another 2-3 minutes.
- Final touch: Remove from heat and stir in the sesame oil for a fragrant finish.
Serving Suggestion
Ladle your piping hot Tteokbokki into individual bowls. Sprinkle generously with sesame seeds and additional chopped green onions for that picture-perfect presentation. The vibrant red sauce, contrasting with the white rice cakes and the golden yolk of the halved boiled eggs, creates a feast for the eyes as well as the palate!
Tips for Tteokbokki Perfection
- Heat level: Adjust the amount of gochugaru and gochujang to suit your spice tolerance. Remember, you can always add more, but you can’t take it away!
- Texture is key: The rice cakes should be soft and chewy, but still hold their shape. Keep an eye on them as they cook to achieve the perfect consistency.
- Make it your own: Feel free to add other ingredients like cabbage, carrots, or even cheese for a modern twist!
Whether you’re a seasoned chef or a kitchen novice, this Tteokbokki recipe is your ticket to Korean street food bliss. So gather your ingredients, fire up that stove, and get ready to impress your taste buds and dinner guests alike. Happy cooking!
