Hey Lykkers! Are you craving something spicy, chewy, and absolutely delicious?
Tteokbokki, or spicy rice cakes, is a classic Korean dish that has won hearts worldwide.
Today, let's dive into how we can make this amazing dish right in the comfort of our kitchens. Trust us, it's easier than you think, and once you try it, you'll want to make it over and over again!
What is Tteokbokki?
Tteokbokki is a popular Korean street food, known for its chewy rice cakes cooked in a spicy, flavorful broth. You'll often find it being prepared on the streets of Korea, with vendors stirring big pots of the red, spicy goodness, filling the air with mouthwatering scents. It's the perfect comfort food for cold days, or anytime you're craving a spicy snack.
The Secret to the Best Tteokbokki
Now, you might wonder, what makes some tteokbokki taste better than others? The secret lies in the stock! When we lived in Korea, we learned from a famous market vendor, who made her tteokbokki with a rich anchovy stock. The umami flavor from the anchovies truly elevates the taste of the dish. we tried making it once without anchovies, and let us tell you, it just didn't taste the same.
Ingredients for Our Spicy Rice Cakes
Here's a simple list of what you'll need to make this delicious dish at home. Don't worry; most of these ingredients can be found in your local grocery store or an Asian market!
• 1 pound of rice cakes (tteok) – These are typically cylinder-shaped and can be found in most Asian grocery stores. Fresh is best, but frozen works fine too.
• 4 cups of water
• 7 large dried anchovies (heads and intestines removed)
• 6 x 8 inch dried kelp
• ⅓ cup gochujang (Korean hot pepper paste)
• 1 tablespoon gochugaru (Korean chili flakes)
• 1 tablespoon sugar
• 3 green onions (cut into 3-inch long pieces)
• 2 hard boiled eggs (optional)
• ½ pound fish cakes (optional)
How to Make Tteokbokki: Step-by-Step
Ready to make your own tteokbokki? Let's go!
1. Prepare the Anchovy Stock
In a shallow pan, add the water, dried anchovies, and dried kelp. Bring it to a boil and simmer for about 15 minutes over medium-high heat. This step infuses the broth with rich, savory flavors that will form the base of your tteokbokki.
2. Combine the Spices
While the stock is simmering, combine gochujang (hot pepper paste), gochugaru (chili flakes), and sugar in a small bowl. This will create the spicy sauce that coats the rice cakes.
3. Add the Rice Cakes and Other Ingredients
Once your anchovy stock is ready, remove the anchovies and kelp from the pan. Now, add the rice cakes to the pan along with the gochujang mixture, green onions, and any optional ingredients like fish cakes and hard-boiled eggs. Stir everything gently with a wooden spoon to combine.
4. Simmer Until Perfect
Bring the mixture to a gentle simmer. Stir occasionally and cook for about 10-15 minutes, or until the rice cakes are soft and the sauce has thickened to a shiny, sticky consistency. If the rice cakes aren't soft enough, you can add a little more water and continue simmering until they are perfectly tender. If you're using frozen rice cakes, don't forget to soak them in cold water first to soften them up.
5. Serve and Enjoy
Once your tteokbokki is ready, take it off the heat and serve hot. The dish is best enjoyed immediately, but if you have any leftovers, you can store them in the fridge and reheat them later.
Tips and Variations
Tteokbokki is a versatile dish, and you can customize it to suit your taste. Some variations include adding dumplings (mandu), cheese, cabbage, or even ramen noodles. Feel free to experiment with what you have on hand!
Making tteokbokki at home is easier than you think, and the result is always so satisfying. Whether you're cooking for yourself or sharing with friends and family, this dish will surely impress. we hope you give it a try and enjoy the delicious flavors of Korea right in your kitchen!
