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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837 Comments:

  1. Maangchi New York City joined 8/08 & has 11,710 comments

    nazarene,
    Why don’t you make stock using kelp and dried shiitake mushrooms?

  2. nazarene& has 3 comments

    Hi Maangchi!

    Nazarene again!

    i bought some 덖 today because I was really craving some 덖볶이.

    Since I’m a vegetarian, I wanted to ask if I could replace the dried anchovies with something else without sacrificing the authentic taste.

    Thanks!!

  3. Maangchi New York City joined 8/08 & has 11,710 comments

    Cheryl,
    hi, large size of dried anchovies are used for stock. I think you need to boil it for about 20 minutes. If you boil it longer than 20 minutes, it should be ok, too.

    I sometimes eat the large dried anchovies as they are. Dip them in hot pepper paste and eat with rice.
    It’s delicious! : )

  4. Cheryl& has 1 comment

    Hi Maangchi!

    I’m your latest fan! Thanks for posting up the wonderful korean recipes. Thanks to your recipes, I don’t have to drool while watching the korean dramas anymore!

    I have a question. Is it better (or tastier) if I prepare the anchovy stock longer, ie to boil it longer? I used the other type of anchovy and tried for the tofu stew but the soup didn’t turn out very tasty. I just bought the big anchovy from the korean grocery store, hope it will create more taste in the soup!

    Thanks once again and I look forward to try all your recipes!

    Cheers,
    Cheryl

  5. Maangchi New York City joined 8/08 & has 11,710 comments

    Lauren,
    Yes, cook ramyun noodles and rinse it in cold water and drain it. Then add it to sizzling spicy sauce and stir it.

    Keigh,
    oh, I read your message in the Forum! Check out the section, I will leave reply there.

  6. kEiGh& has 4 comments

    Maangchi,,

    You’re the best!!!! I’ve made this for my korean boyfriend because he told me that his late mother used to cook this for him,, and he’s really happy,, it really makes me happy to see his smiles,, he’s kinda tough,, he’s not really sweet,, but because (maybe) of my efforts he’s starting to be a little bit sweeter.. I don’t really know how to cook,, but because of you I learned.. Thanks to you Maangchi,, our relationship is getting better,, my LIFE is getting better..

    By the way,, do you happen to know a korean actress named Seo In Young?? His friends calls me that way,, they also told me that I’m like her.. Who is she??

    -Keigh-

  7. Lauren& has 1 comment

    Hi Maangchi,

    I was wondering how this recipe can be altered in order to make Ra Bok Kie. Do I cook the Ra Myun first in a separate pot and then add it to the Ddduk Bok Kie pan? Thanks!

    Lauren

  8. Maangchi New York City joined 8/08 & has 11,710 comments

    Portugalbear,
    Yes, you can use it. Not too much, maybe 1 tbs?

  9. Portugalbear& has 16 comments

    Hi Maangchi,

    I can only find anchovie powder. Can i use this to make the soup for ddukbokkie?

  10. Maangchi New York City joined 8/08 & has 11,710 comments

    Piotr,
    Yes, that’s a good idea. Use kelp and shiitake mushrooms. I wouldn’t use miyeok (seaplant) because it has no taste. Thanks!

  11. Piotr& has 2 comments

    Hi Maangchi,

    Do you have an idea how to prepare good, vegetarian ddukbokkie? I’ve been thinking about replacing anchovies with some kelp and miyeok to get the savoury taste. What do you think about that?

    Cheers,
    Piotr

  12. Maangchi New York City joined 8/08 & has 11,710 comments

    Loren,
    My doenjan chigae will be very good, too! Champong! Wait until I post it. It’s already in the list of my upcoming recipes. Thank you!

  13. Loren& has 5 comments

    Hi Maangchi, I just started to see your video last week, and you inspire me to make some Korean dishes. My first time eating Korean food is when I studied in China. But now in Indonesia, I hardly find any good Korean food. So I tried to make dukkpokki as your recipe, and it turned out to be the best dukkpokkki ever !!!! I’m going to try to make some Doentjang chigae soon !!!… thx and all the best for you !

    n.b. is there any recipe to make a champong?

  14. Maangchi New York City joined 8/08 & has 11,710 comments

    JJ,
    Check out the recipe. I posted the amount of ingredients for mild ddukbokkie. You can use more or less according to your taste.

  15. Could you give the exact recipe for the mild ddukbokkie. You listed the ingredients but not the measurements. Thanks.

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