Flavourful, chewy and delicately enveloped in a glossy sweet-spicy sauce, it's no wonder Tteok-bokki is the OG of Korean Street Food! Try this time-saving and simple recipe for delicious Tteok-bokki bound to leave you wanting for more!
Tip: Feel free to add your favourite ingredients into this dish! Use Fried Quail Eggs, Dumplings, Diced Octopus, Sausages... Get creative!
Cooking Time: 10 mins | Makes 1 portion
Ingredients *See Ingredient Images Below*
10 pcs Cylindrical Rice Cakes or "Tteok-bokki" (approx 120g)
2 Sheets Korean Fish Cakes or "Eo-Muk" (approx 85g)
Tteok-Bokki Sauce: *MIX TOGETHER AND SET ASIDE
1 Tbsp Red Chili Pepper Paste or "Gochujang" (Add an extra 1/2 Tbsp for a Richer Tasting Sauce)
1 Tbsp Red Chili Pepper Flakes or "Gochugaru"
1 Tsp Sugar
1/2 Tsp Dashi Powder
1 1/2 Cups Boiling Water
Directions
Mix ingredients for Tteok-Bokki Sauce and set aside. Slice Korean Fish Cakes into triangles and set aside.
In a small saucepan, add in Tteok-bokki Sauce and bring to a boil.
Add in the Tteok-bokki (Rice Cakes) and continue to boil for 5 - 10 minutes. Stir from time to time. *Cooking Time here will depend on how soft/ hard you like your Rice Cakes.
After 5 - 10 minutes, the Sauce should have thickened up and become slightly stickier. Stir in the sliced Fish Cakes and boil for another 30 seconds.
Ready to serve!
Dig in with me~
Enjoy!
Signing off, Cher
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