Tteokbokki aka Spicy Korean Rice Cakes Recipe w/o Fish.
Tteokbokki is a delicious street food dish from Korea that consists of soft and chewy rice cakes smothered in a spicy and sweet sauce. It is very easy to make and can be enjoyed as a snack or a meal. In this recipe, I will show you how to make Tteokbokki at home with simple ingredients and steps.
Ingredients for Tteokbokki:
- Korean rice cakes: These are the main ingredient of Tteokbokki. You can find them in the fridge or freezer section of Korean grocery stores. They are cylindrical in shape and have a chewy texture. If you are using frozen rice cakes, soak them in warm water for 10 minutes before cooking.
- Soy sauce, sugar, Gochugaru (Korean chili powder), garlic, honey, and Gochujang (Korean chili paste): These are the ingredients for the sauce that gives Tteokbokki its distinctive taste. Gochugaru is a fine red chili powder that adds heat and color to the dish. Gochujang is a fermented red chili paste that adds sweetness and umami to the dish.
- Anchovy stock or dashi: This is the liquid base for the sauce that enhances the flavor of Tteokbokki. You can make anchovy stock by boiling dried anchovies and kelp in water, or use dashi powder or granules dissolved in water. You can also use unsalted chicken stock or water as alternatives.
- Green onion: This is an optional ingredient that adds freshness and color to Tteokbokki. Chop it finely and sprinkle it on top of the dish before serving.
Method of Making Tteokbokki:
- In a large skillet over medium-high heat, add the anchovy stock or dashi, soy sauce, sugar, Gochugaru, garlic, honey, and Gochujang. Stir well to combine and bring to a boil.
- Add the rice cakes to the sauce and simmer for 15 to 20 minutes, stirring occasionally, until the rice cakes are soft and the sauce is thickened.
- Garnish with green onion if desired and serve hot with wooden skewers or spoons.
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