Simple and fast, yet deliciously satisfying. A wonderful combination of flavor and texture. Sweet, savory, spicy and chewy all in a rich and luscious sauce.
Written recipe down below↓
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Ingredients:
1 lb (450g) rice cakes (Tteok)(fresh or frozen, short log-shaped preferred)
Water (for soaking rice cakes)
3 cups hot water
1 tbsp powdered dashi (or any other powdered stock like vegetable or chicken, or plain water)
2 tbsp gochujang (Korean chili paste)
1 tbsp gochugaru (Korean red chili flakes, fine or coarse)
1 tbsp sugar
1 tbsp soy sauce (preferably Korean soy sauce)
(optional):
1-2 green onions (spring onions), separated into white and green parts and sliced
1 cup cabbage, shredded
1 tbsp sesame oil
1-2 tbsp toasted sesame seeds
Instructions:
Prepare Rice Cakes:
If using frozen rice cakes, partially thaw them by unwrapping and placing them in a bowl with water. Gently push them down until they soften and can be submerged in water. Set aside to thaw completely.
Prepare Stock:
Dissolve 1 tbsp of powdered dashi (or other stock powder) in 3 cups of hot water. Set aside.
Make the Sauce:
In a bowl, mix together 2 tbsp gochujang, 1 tbsp gochugaru, 1 tbsp sugar, and 1 tbsp soy sauce until well combined. Set aside.
Prepare Vegetables (if using):
Slice the white and green parts of the green onions separately.
Finely chop or shred 1 cup of cabbage.
Toast Sesame Seeds (optional):
In a dry saucepan over medium heat, toast 1-2 tbsp sesame seeds, tossing frequently until they turn golden brown. Remove from heat and set aside.
Cook Tteokbokki:
In a medium-sized fry pan, pour most of the prepared stock, holding back a little to adjust the sauce consistency later if needed.
Add the sauce mixture to the stock and stir to combine. Heat over medium heat until it begins to simmer.
Add the white parts of the green onions and the shredded cabbage to the pan. Stir to combine.
Add the rice cakes to the pan, ensuring they are submerged in the sauce.
Let it simmer for about 15 minutes, stirring occasionally. The sauce will start out watery but will thicken as it cooks due to the starch released from the rice cakes.
Finish the Dish:
Once the sauce has thickened to a rich, glossy consistency, add a small drizzle of sesame oil for extra flavor. Stir to combine.
For serving, garnish with the green parts of the green onions and a generous amount of toasted sesame seeds.
Serve:
Enjoy the tteokbokki straight from the pan for an authentic street food experience. The hot pan helps keep it warmer for longer.
This recipe is a delightful balance of sweet, savory, and spicy flavors with chewy rice cakes that make for a satisfying snack or meal. Enjoy!