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Tteokbokki (Korean Rice Cakes)

This dish is very popular in Korea, but I didn’t really enjoy it until my husband made it for me. My mother used to make it often, but hers wasn’t really my style – not spicy enough. Now I am married, and my husband is a better cook than I am, so he’s always the one who makes it. I can ask him to make it crazy hot or with many other ingredients that my mother would never use!

Ingredients

Serves: 4
• 2 cups tteokbokki tteok
• (long, white, cylinder-shaped rice cakes)
• 1 cup Korean fish cake, sliced
• 1 green onion, chopped
• 2 pieces sliced cheese pepper

For the sauce:
• 1 cup (200 gr.) sugar
• 1 cup gochugaru (red chili pepper flakes)
• 1/2 cup (125 ml.) soy sauce
• 2/3 cup gochujang (red chili paste)
• 1 cup (125 ml.) water

Steps

1. To make the sauce: Mix all the sauce ingredients together in a bowl.
2. Put the tteokbokki tteok and fish cake in a pan. Add half of the prepared sauce and water, double the amount of the sauce.
3. Sprinkle chopped green onion, pepper, and cheese. Bring to a boil. Lower heat and cook for 20 minutes, stirring constantly until the rice cake turns soft and the sauce thickens. If the rice cake is not soft enough, add some more of the sauce or water and continue stirring until it softens.

Best served with:
Everything. We usually use the tteokbokki sauce as the dipping sauce for fries.

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