Empty My Fridge
How to make tteokbokki (Korean spicy rice cakes)! So addictive!
Ingredients
- Tteokbokki tteok 떡볶이 떡1 lb
- Fish cake1–2
- Cabbage4 oz
- Scallion1–2
- Garlic · minced1 tbsp
- Dried anchovy8–10
- Kombu1 piece
- Onion · roughly sliced¼
- Anchovy3 cups
- Gochujang6 tbsp
- Chili flake1–3 tsp + 1 tbsp
- Soy sauce1 tbsp
- Sugar2 tbsp
- Corn syrup1 tbsp
- Egg2
Instructions
- Soak the rice cakes for about 20 minutes (longer if they are refrigerated).
- Cut the fish cake, cabbage and scallions into pieces about 2 inches long.
- In a large pan, combine the dried anchovies, dried kelp, onion and 5 cups of water. Bring to a boil over medium-high heat and boil for 10 minutes, lowering the heat if it is very high. Remove the anchovies, kelp and onion.
- Add the sauce ingredients to the broth and stir to dissolve the gochujang.
- Add the rice cakes and boil for about 8 to 10 minutes, stirring often, until they are very soft and the sauce has thickened. This may take longer depending on the rice cakes.
- Add the vegetables, garlic and fish cake and boil for another 4 to 6 minutes, stirring now and then. Add more broth or water as needed.
- Add the scallions and boiled eggs with 2 to 3 minutes left. Taste, adjust the seasoning if needed, and serve hot.
Summarized from Korean Bapsang's video. Watch it for the details.
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GarlicOnionEggScallionRiceCabbageGochujangKombu
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