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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856 Comments:

  1. befuzzled US joined 4/20 & has 1 comment

    Hi~ I was just wondering how many people this recipe serves. I was hoping on cooking this for my family and I’d like to buy the right amount of ingredients to serve all five of us.

  2. DevorahTF Michigan, USA joined 3/20 & has 10 comments

    I love to make Tteokbokki, and it is a favorite in my house. I started making my own rice cakes because with the pandemic, I can’t get the frozen ones. Must be some kind of a supply chain issue…

    Anyway, tomorrow night start Passover. My family is Jewish and we are getting ready. Today for dinner I decided to make Tteokbokki as an easy meal that everyone can just eat as they go while we do our cleaning and preparations.

    I had three jars of Gefilte fish, but for our meals I will only need two. I was simmering the Tteokbokki when it occurred to me: I could use this for the fish cakes! Ha! We are vegetarians, so I never get fish cakes. But for Passover we always eat this special fish.

    I tried it and it was fantastic! It is pretty much the same thing if you just slice it like I did in this picture. So if you see Gefilte Fish in your grocery store on sale after Passover, you could try this! Maangchi, I hope you would approve!


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  3. Jennym Washington dc joined 3/20 & has 1 comment

    Hi,

    Could I use a store bought stock bag? The tea bags with the anchovy and kelp? Thank you!!

  4. LilBunnyBlue Md joined 3/20 & has 2 comments

    I was looking at your recipe for tteokbokki and reading comments section.. Its my first time wanting to try to make it so driving home i stopped at the local asian market near me (it a little larger than a convenience store) and i was unable to find frozen rice flour but i did find rice flour and glutinous rice flour on the regular shelves. Can i use either of these instead.? I would hate to waste ingredients or discourage myself by making wrong dishes. Pleas help?

  5. AudreyA New York, New York joined 10/18 & has 3 comments

    I love this recipe and I’ve made it a few times but now I’m on a diet and I can’t eat rice cakes, so today I made it with grilled tofu! Maybe not as good as it is with rice cakes, but it was delicious and makes dieting easy :)

  6. Lili1919 Ga joined 2/20 & has 1 comment

    Hello Maangchi,
    Just wanted to thank you again for all your delicious recipes. Today I made your Tteokbokki recipe and it’s awesome.


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