Tteokbokki (ddeokbokki 떡볶이) or spicy rice cakes stew are popular Korean street snack made from tteok, meat and seasoning. I was introduced to this dish from… where else but Korean dramas of course! 😉 The most famous version of tteokbokki is the marriage of tteok with spicy red pepper sauce which I’m going to share the recipe here. Mine is called Super Spicy Tteokbokki because it really is SUPER HOT. Afraid not as I will advice you the portion to make it less spicy.
When I was making this dish, I followed the exact amount of water recommended in the magazine which is 375ml. I find that the water dries up pretty quickly and I only cooked my tteok for 13 minutes instead of the recommended 20 minutes. Hence for the official recipe, I recommend adding 600ml of water.
The tteokbokki is done once rice cakes is soft and sauce is thick. Sprinkle spring onion and sesame seeds. Best serve hot.
Super Spicy Tteokbokki
Adapted from Flavours magazine (March-April 2009)
4 tablespoons gochujang (Korean chili paste)
1 tablespoons gochugaru (Korean chili powder), optional
1/2 tablespoon Korean soy sauce
1 1/2 tablespoons mulyut (Korean corn syrup), optional (to give the dish a shine)
1/2 tablespoon sugar
2 cloves garlic, chopped
600g (1 packet) Korean rice cakes (tteok)
200g fish cake, sliced
1 stalk spring onion, sliced
2 teaspoons toasted sesame seeds
1 stalk spring onion, chopped
Half the amount of gochujang and gochugaru for less spicy version.
1. In a large saucepan, add gochujang, gochugaru, soy sauce, mulyut, sugar, garlic and water.
2. Stir them well and bring to a boil.
3. Add rice cake, fish cake and spring onion and simmer for around 20 minutes. Make sure you stir often so that the ingredients don’t stick together.
4. Plate it and garnish with sesame seeds and spring onions. Best serve hot/warm.
Hey hey spicy day ahead!