Korean Food: TteokBokKi (떡볶이) Recipe Video
Tteokbokki is one of the most popular Korean street food snacks in Korea. If you are familiar with tteokbokki, you may easily imagine the spicy red tteokbokki. However, today I will show you a very different flavor of tteokbokki.
Ingredients
| Main ingredients: | ||
| Sticky rice cake sticks | 2 Cup (32 tbs), cut into 2-inch pieces (15 sticks approx) | |
| Fried fish cakes | 2 | |
| Cabbage | 1 Cup (16 tbs), cut into 4-inch long pieces | |
| Onion | 2⁄3 Cup (10.67 tbs), cut into 4-inch long pieces | |
| Carrot | 1⁄2 Cup (8 tbs), cut diagonal 2-inch pieces | |
| Green onion stalks | 1 Large, cut into 1/2-inch pieces | |
| Broth ingredients: | ||
| Water | 2 1⁄2 Cup (40 tbs) | |
| Kelp seaweed | 6 | |
| Dried anchovy | 1 Packet (Optional) | |
| Sauce ingredients: | ||
| Red pepper paste | 3 Tablespoon | |
| Red pepper powder | 1 Tablespoon | |
| Corn syrup | 2 Tablespoon | |
| Sugar | 1⁄2 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| Minced garlic cloves | 1⁄2 Tablespoon | |
| Sesame seeds | 1 Tablespoon (For garnishing) | |
Directions
MAKING
1. In a medium pan, add water, kelp, dried anchovy and 2 pieces of fish cake. Boil for about 10 minutes.
2. After 10 minutes remove the fish cakes, anchovies and kelp pieces from the broth. Retain the fish cakes for later use in the recipe.
3. Into the broth add all the ingredients for the sauce and cook it for 5 minutes.
4. To the pan now add the rice cakes, cabbage, onion and carrots into the sauce. Cook it until the cakes becomes soft.
5. Meanwhile cut the fish cakes into 2-inch pieces.
6. Once the rice cakes are soft, add the fish cakes and cook for one more minute. Add the green onions and cook for another minute and turn off the heat.
7. Remove from the heat and sprinkle some sesame seeds on top to garnish.
SERVING
7. This dish is best served warm.
1. In a medium pan, add water, kelp, dried anchovy and 2 pieces of fish cake. Boil for about 10 minutes.
2. After 10 minutes remove the fish cakes, anchovies and kelp pieces from the broth. Retain the fish cakes for later use in the recipe.
3. Into the broth add all the ingredients for the sauce and cook it for 5 minutes.
4. To the pan now add the rice cakes, cabbage, onion and carrots into the sauce. Cook it until the cakes becomes soft.
5. Meanwhile cut the fish cakes into 2-inch pieces.
6. Once the rice cakes are soft, add the fish cakes and cook for one more minute. Add the green onions and cook for another minute and turn off the heat.
7. Remove from the heat and sprinkle some sesame seeds on top to garnish.
SERVING
7. This dish is best served warm.
Editors Review
This classic Korean street food snack barely needs any introduction. Ask a Korean what is the most popular and favorite food to be found in almost any corner of the city at almost any hour sold in Pojangmacha or “covered wagons”. “Tteokbokki,” will be the answer. While the street vendor sanitation can be questionable, not many people really care when it comes to this deliciously spicy and comforting snack. Watch Aeri make her home version of this thick chewy tteok covered in the red hot, slightly sweet sauce.
Chef
