Korean Spicy Rice Cakes Tteokbokki 떡볶이
I’ve always thought of this classic staple dish as the Korean version of a mac and cheese after-school snack. Though it’s both spicy and hot, we were served this as kids and one any street corner, you’ll find this being served being enjoyed by children and grownups alike. It’s definitely comfort food. Though it may look unfamiliar, the sentiment remains the same. Chewy rice cakes are smothered in a creamy, ruby sauce which is often studded with fish cakes or hard boiled eggs but at it’s base, it can be enjoyed as is.
- 4 c rice cake sticks (found in the refrigerated/frozen section or near the rice shelves-unrefrigerated)
- 5 c water + 5 large anchovies
- ½ onion
- 1 garlic
- 3 crab sticks or 1-2 sheets of fish cake
- 5 tb red pepper paste (Gochujang)
- 1 tb fish sauce
- 2 tb sugar
- 1 tb honey
- 2 tb sesame oil
- 1 tb sesame seed
- Optional:: green onions, cabbage, carrots, etc.
- Soak your rice sticks for at least 30 min in water (doesn’t need to be hot or cold, your tap will do)
- In a large pot, bring your stock to a boil with the water and anchovies. Give it about 15-20 min. Drain and add your onion, garlic, pepper paste, fish sauce, sugar, honey and sesame oil.
- Tumble in your rice sticks. Wait for it to thicken slightly
- Toss in your meat and sprinkle with sesame seeds
Your Squishy Monster ^.~