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SPICY KOREAN RICE CAKES (TTEOKBOKKI)
cook:
1 h 30 min
2,924,354 views Tteokbokki is one of my all-time favorite foods: spicy, saucy n' chewy, it's the perfect way to get your carbs in. Provided you can get your hands on its 4 primary ingredients, it's also super-easy to make!
4 servings
US
original
metric
INGREDIENTS
For the Basic Tteokbokki
1 tbsp dashi flakes
3 cup water + more as needed
1 lb pre made rice cakes
¼ cup gochujang
1 ¼ tsp gochugaru
1 tbsp sugar, optional
⅓ cup scallions, sliced
For the Korean Anchovy Broth (Dashima)
4 cup water
¾ oz dried kelp or 6 inch size piece
¾ oz dried anchovies, heads + innards removed
¼ oz dried shrimp
2 green onions
1 white onion, quartered
2 garlic cloves, halved
For the Homemade Rice Cakes (Garaetteok)
345 g rice flour
250 g boiling water
½ tsp kosher salt
As needed sesame oil
For the Homemade Tteokbokki
3 cup homemade anchovy broth (dashima)
2 tsp gochugaru
¼ cup gochujang
2 cloves garlic, crushed
1 tbsp soy sauce
1 tbsp corn syrup
1 lb homemade rice cakes
5.5 assorted fish cakes
1 tsp sesame oil to finish
⅓ cup scallions, sliced
1 tbsp black + white sesame seeds, toasted
For the Pan Fried Tteokbokki
¼ cup gochujang
1 tsp gochugaru
1 tbsp soy sauce
2 tsp corn syrup
¼ cup anchovy broth (dashima)
1 clove garlic, crushed
1 tsp toasted sesame oil
As needed water
1 lb homemade rice cakes
2 tbsp vegetable oil
2 tsp black + white sesame seeds, toasted
⅓ cup scallions, thinly sliced
DIRECTIONS
1.
For the Basic Tteokbokk (Adapted from Maangchi)
1.
Combine the dashi flakes and the water in a large high-sided skillet.
1 tbsp dashi flakes
3 cup water + more as needed
2.
Fill a large bowl with water and soak the rice cakes in the broth for 10 minutes.
1 lb pre made rice cakes
3.
Drain the rice cakes on a paper towel and then transfer them to a bowl until ready to use.
4.
Bring the broth to a boil.
5.
Meanwhile, combine the gochujang, gochugaru, and sugar (if using) in a small bowl. Mix until a paste forms.
1 ¼ tsp gochugaru
1 tbsp sugar, optional
¼ cup gochujang
6.
Add the paste to the heated broth.
7.
Once the sauce is at a simmer, add the rice cakes and cook for 7-10 minutes. Constantly stir until the sauce has thickened.
8.
Garnish with sliced scallions.
⅓ cup scallions, sliced
9.
For the Korean Anchovy Broth (Dashima)
1.
Combine all of the ingredients in a large pot.
4 cup water
¾ oz dried kelp or 6 inch size piece
¾ oz dried anchovies, heads + innards removed
¼ oz dried shrimp
2 green onions
1 white onion, quartered
2 garlic cloves, halved
2.
Bring the broth to a boil for 10 minutes, then remove the kelp. Continue boiling the mixture for another 15-20 minutes.
3.
Strain, cool, and refrigerate the broth until ready to use.
4.
For the Homemade Rice Cakes aka Garaetteok(Adapted from Maangchi)
1.
Combine ingredients in a bowl. Start with the lower amount of water and add more as needed until a firm but not crumbly mixture forms.
345 g rice flour
250 g boiling water
½ tsp kosher salt
As needed sesame oil
2.
Cover the bowl with plastic wrap leaving one side slightly open to act as a steam vent.
3.
Microwave the dough for 2 minutes on high powder.
4.
Mix the dough with a heat safe spatula and once again over the bowl with an open vent.
5.
Microwave the dough for another 2 minutes on high power.
6.
Carefully remove the bowl from the microwave, it will be very hot.
7.
Lightly oil your work surface with sesame oil.
8.
Turn the dough out onto the work surface and start pounding it with a meat pounder or a mortar. As you pound the dough, fold it over onto itself.
9.
Once the dough is folding without ripping, switch to a rolling pin and begin rolling and folding the dough until it is elastic and pliable, about 3-4 minutes.
10.
Shape the dough into a log and roll it out to about 10 inches using your hands.
11.
Cut the dough in half and roll each half into a long log about 3/4 inch thick. Cut the log into 2 inch potions. Coat the rice cakes in a little bit of sesame oil to prevent them from sticking to each other. Alternatively, you can roll the log out to about 1 inch thickness and cut 3 inch portions.
12.
Transfer the rice cakes to a small sheet tray and wrap in plastic. Keep refrigerated until ready to use.
13.
For the Homemade Tteokbokki
1.
Combine the dashima, gochugaru, gochujang, garlic, soy sauce, and corn syrup in a large skillet.
3 cup homemade anchovy broth (dashima)
2 tsp gochugaru
¼ cup gochujang
2 cloves garlic, crushed
1 tbsp soy sauce
1 tbsp corn syrup
2.
Whisk to combine the sauce and bring to a simmer.
3.
Add the rice cakes and fish cakes to the sauce. Cook for 7-10 minutes, stirring periodically, until the sauce has thickened.
1 lb homemade rice cakes
5.5 assorted fish cakes
4.
Finish the dish with a drizzle of the sesame oil.
1 tsp sesame oil to finish
5.
Serve with scallions and sesame seeds.
⅓ cup scallions, sliced
1 tbsp black + white sesame seeds, toasted
6.
For the Pan-Fried Tteokbokki
1.
Combine the gochujang, gochugaru, soy sauce, corn syrup, dashima, garlic, and sesame oil in a small bowl.
¼ cup gochujang
1 tsp gochugaru
1 tbsp soy sauce
2 tsp corn syrup
¼ cup anchovy broth (dashima)
1 clove garlic, crushed
1 tsp toasted sesame oil
2.
Fill a medium pot with water and bring to a boil. Add the rice cakes and par-cook for 6 minutes.
As needed water
1 lb homemade rice cakes
3.
Meanwhile, begin heating the oil in a large skillet.
2 tbsp vegetable oil
4.
Strain the rice cakes and add them to the preheated pan. Fry until crispy, about 3-5 minutes.
5.
Add a few tablespoons of the sauce and toss to combine.
6.
Finish the rice cakes with the sesame seeds.
2 tsp black + white sesame seeds, toasted
7.
Serve with an extra drizzle of the sauce and sliced scallions.
⅓ cup scallions, thinly sliced
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