You know when a street is devoted to one particular food, it’s going to be good!
Tteokbokki 떡볶이, or spicy rice cake, is a very popular Korean dish. So popular, in fact, that there is an entire street dedicated to it in Sindang-dong called ‘Tteokbokki Alley‘. It is definitely one of my favourite Korean foods.
There are many variations of Tteokbokki, but I will share with you the very basic version that I learned to make. I love everything about it; it’s spicy sweetness, comforting chewy texture, and ease of preparation. After trying many Tteokbokki recipes, I eventually settled on a hybrid of a few popular ones. I change it up all the time; sometimes adding cabbage, boiled egg, ramen, dumplings, or different kinds of fish cakes. Gimmari 김말이 튀김 (deep fried seaweed spring rolls), or kimbabp 김밥 (seaweed rice rolls) are excellent side dishes for dipping in the sauce. All of the ingredients are readily available in any Korean market or large Asian supermarket.
350g ounces Korean rice cakes
150g Korean fish cakes cut into bite size pieces
2 cups kelp and anchovy stock (I love this one from My Korean Kitchen, and this one from Seonkyoung Longest)
60g onion, thinly sliced
3 green onions, cut into 3 inch long pieces
3 Tbsp gochujang (Korean pepper paste)
1 -2 Tbsp sugar, honey, or rice syup
1 Tbsp soy sauce
1 tsp minced garlic
1 tsp gochugaru (Korean chili flakes)
Roasted sesame seeds
1 stalk green onion, finely chopped
Boil the stock in a shallow pot over medium high heat. Combine pepper paste, chili flakes, garlic and sugar in a small bowl. Stir the sauce into the stock, and add the rice cakes, fish cakes, and onion. Boil for about five minutes, stirring gently with a wooden spoon until the rice cakes are fully cooked. You can gently simmer for a few minutes more to further thicken the sauce. Garnish with roasted sesame seeds and finely chopped green onion.
Tteokbokki is delicious and easy to make, but if you’d prefer to outsource your spicy rice cakes, pop on out to your local Korean restaurant and place an order.