Tteokbokki (Spicy Stir-fried Rice Cakes) #comfortfood #appetizers

Tteokbokki, fiery sautéed rice cakes, is a profoundly well known Korean road nourishment and a heavenly solace nourishment you can without much of a stretch make at home. The zesty, somewhat sweet, and chewy rice cakes are basically addictive!

Tteokbokki (likewise spelled ddukbokki, ddeokbokki, dukbokki or topokki), 떡볶이, is a darling Korean rice cake dish with numerous varieties and a rich history. Actually interpreted as "sautéed rice cake", tteokbokki is made with garaetteok, a chamber molded white rice cake. This fiery rice cake dish is colossally well known as a road nourishment and furthermore frequently delighted in at home.

Dissimilar to gungjung tteokbokki, which has been around for a long time, the red zesty tteokbokki has a generally short history. It was created in 1953, the year the Korean War finished, by a lady named Ma Bok-edge in the Sindang-dong neighborhood in Seoul. The chewy rice cake in a hot gochujang sauce in a split second got mainstream as a moderate solace nibble.

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Ingredients

• 1 pound tteokbokki tteok 떡볶이 떡 (about 24 3-inch long rice cake pieces) - See note.
• 1 sheet eomuk 어묵 fish cake - aka oden
• 4 ounces green cabbage yangbaechu, 양배추
• 1 - 2 scallions
• 3 cups anchovy broth or water
• 3 tablespoons Korean red chili pepper paste gochujang, 고추장 - see note)
• 1 - 3 teaspoons Korean red chili pepper flakes gochugaru, 고추가루 preferably finely ground) - see note
• 1 tablespoons soy sauce
• 2 tablespoons sugar (or use 1 tablespoon if you like it less sweet)
• 1 tablespoon corn syrup or 1 more tablespoon sugar
• 1 tablespoon minced garlic

Instructions

1. Make anchovy broth (see note). Soak the rice cakes for about 20 minutes if hardened or refrigerated. Cut the fish cake, cabbage, and scallions into about 2-inch long pieces.
2. Add the anchovy broth (or water) to a large pan. Stir in the sauce ingredients. Bring it to a boil over medium high heat, stirring to dissolve the red chili pepper paste (gochujang).
3. Add the vegetables and fish cakes. Continue to boil, stirring constantly, for an additional 4 - 6 minutes. Depending on rice cakes, you may need more time to reach a desired level of softness. Add more broth or water as necessary. Taste the sauce, and adjust the seasoning if needed. Serve immediately.

Notes

1. You can find tteokbokki rice cakes fresh, refrigerated, or frozen at Korean markets. Locally made fresh rice cakes are the best ones to use, but good quality refrigerated ones are okay too. Try avoiding frozen ones if you have other options.

2. Another combination I like that you should try: 2 tablespoons gochujang, 2 tablespoons finely ground gochugaru, and 1-1/2 tablespoons soy sauce. Everything else stays the same. 

3. Finely ground gochugaru works better with this recipe. You can grind your normal gochugaru in a spice grinder to make it finer. 

4. Tteokbokki doesn't reheat well in the microwave. Reheat any leftovers, along with a little bit of broth or water, in a small pan over low heat.

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