Tteokbokki is a beloved Korean street food with many variations. This spicy version was developed in 1953, the year the Korean War ended, and became popular as an affordable comfort snack. Over time, the dish has continued to evolve. Other ingredients such as fish cake, ramen, dumplings, boiled eggs, and even seafood have been added to this dish. Here, I kept the recipe simple. Anchovy broth is typically used, to add depth to the flavor, but you can simply use water as well. This recipe is spicy enough for me without the optional red chili pepper flakes added. If you like it very spicy, adding red chili pepper flakes will increase the heat level without altering the saltiness and sweetness. These spicy, slightly sweet, and chewy rice cakes are simply addictive!

2-3 servings

Ingredients:

● 500 grams tteokbokki tteok (rice cake)

● 1 sheet of eomuk (fish cake ― aka oden)

● 120 grams cabbage

● 1-2 scallions

● 3 cups anchovy broth (or water)

● 3 tablespoons gochujang (Korean red chili pepper paste)

● 1-3 teaspoons gochugaru (Korean red chili pepper flakes) ― optional for extra heat

● 1 tablespoon soy sauce

● 1 tablespoon sugar

● 1 tablespoon corn syrup (or 1 more tablespoon sugar)

● 2 teaspoons minced garlic

● 1 teaspoon sesame oil

● 1 teaspoon sesame seeds (optional)

If the rice cakes are frozen, defrost by leaving them out at room temperature, or soak them in cold water, until softened.

Cut the fish cake, cabbage, and scallions into about 5-centimeter long pieces.

Add the anchovy broth (or water) to a large pan. Stir in the sauce ingredients except the sesame oil and optional sesame seeds. Bring it to a boil over medium high heat, stirring to dissolve the gochujang.

Add the rice cakes to the pan. Boil until the rice cakes become very soft and the sauce is thickened, about 8 - 10 minutes. Stir frequently so the rice cakes don’t stick to the bottom of the pan.

Add the vegetables and fish cakes. Continue to boil, stirring constantly, for an additional 4 - 6 minutes. Taste the sauce, and adjust the seasoning if needed. Add the sesame oil and optional sesame seeds right before turning the heat off. Serve immediately.

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.

See recipes for anchovy broth and more at www.koreanbapsang.com

By Ro Hyo-sun