Hot and spicy rice cake

Tteokbokki 떡볶이

When I lived in Korea I learned the secret to making good tteokbokki from a famous place in a market. It was run by an old lady who could always be found stirring her tteokbokki. People were lined up to buy it.

I saw she used dried anchovies in her stock, and that ingredient made a huge difference in the flavor.

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I once ran out of dried anchovies and made tteokbokki without it. It didn’t taste at all like what I was expecting. So don’t forget to always make a good stock with dried anchovies when you make this!

Ingredients

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Directions

  1. Add the water, dried anchovies, and dried kelp to a shallow pot or pan.
  2. Boil for 15 minutes over medium high heat without the lid.anchovy stockanchovy stock
  3. Combine hot pepper paste, hot pepper flakes, and sugar in a small bowl. Remove the anchovies and kelp from the pot and add the rice cake, the mixture in the bowl, the green onion, and the optional fish cakes and hard boiled eggs. The stock will be about 2 ½ cups. ddeokbokkiddeokbokkiddeokbokkie
  4. Stir gently with a wooden spoon when it starts to boil. Keep stirring until the rice cake turns soft and the sauce thickens and looks shiny, which should take about 10 -15 minutes. If the rice cake is not soft enough, add more water and continue stirring until soften. When you use freshly made rice cake, it takes shorter time. If you use frozen rice cake, thaw it out and soak in cold water to soften it before cooking.ddeokbokki
  5. Remove from the heat and serve hot.

ddeokbokki

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811 Comments:

  1. Kashimonster POLAND joined 11/18 & has 1 comment

    Hi Mangchi! I love your videos, your recipes. Today again with my friend I made your spicy rice cakes! Like always it’s sooooo delicious. Thank you for your hard work, for your recipes, for your smile! Love from Poland


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  2. Shef07 VA joined 10/18 & has 1 comment

    While thawing my rice cakes from Frozen they all split in half. What did I do wrong?


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  3. Eljiah Malaysia joined 10/18 & has 1 comment

    Hi!! Just wondering can I swap kelp & anchovies broth to chicken broth?

  4. AbbyBregade America joined 10/18 & has 1 comment

    Maangchi, mine never seems to thicken. Do store bought rice cakes affect it?

  5. Sio lover Ksa joined 12/16 & has 46 comments

    I made the best rice cakes ever I made the dough and I made the sauce
    What do you think?!


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  6. Persomnus PNW, America joined 9/18 & has 1 comment

    Thank you so much for this recipe! I had this dish at a Korean restaurant on my 20th birthday and LOVED it. Thankfully I live near a Korean supermarket so I can get all the right ingredients and cook it up. VERY spicy but worth all the flavor!!

  7. trudefaith victor mt joined 4/14 & has 2 comments

    I LOVE THIS RECIPE. I used my rich chicken broth with some fish sauce added, I also added thick bacon pieces and chunks of cabbage along with rice cakes and hard boiled eggs.I will be making this often. Oh man this is wonderful stuff! Thank you maangchi

  8. Shaz11 Sydney joined 9/18 & has 1 comment

    How many servings is this recipe?
    Thanks!

  9. Nadhi Brunei joined 8/18 & has 1 comment

    Hii!! I really love this recipe, but the sause is too spicy for others(im okay with spicy food) i try to add more sugar but the spiciness is still and the sauce become too sweet is there any other way to make it less spicy? Thank you

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