Tteokbokki (or ddeokbokki, or ddukbokki, or various other nonstandard romanizations). However you want to spell it, tteokbokki is a popular street snack in Korea. With a spicy, sweet flavor and a chewy texture it is an instant favorite. Being that it is street food the ingredient list is simple and the preparation even simpler. If you do any Korean cooking at all you will probably have most of the ingredients on hand. Of course you will need some gochujang (the ubiquitous Korean red pepper paste), some hot pepper flakes, fish cake sheets, and dried anchovies wont hurt either. Meaning the only special ingredient required is the rice cakes (tteok or ddeok, dduk, duk, or thuck, seriously can we not get this standardized a little better).
For this dish you will need the cylinder shaped rice cakes that are about 1/2 inch in diameter and are usually either in about 5 inch lengths or already cut into about 2 inch lengths. They are in the Korean market sold either fresh or more likely, frozen. Similarly the fish cake sheets will be sold in rolls in the freezer section. While the fish cakes are not strictly required, I like them and have been in every dish of tteokbokki I’ve ever ordered.
- 1 lb. cylinder shape rice cakes, separated and cut into about 2 inch lengths
- 6-8 oz. of flat fish cake sheets, cut into pieces about 2 inches long and 1/2 inch wide
- 6 T of gochujang (hot pepper paste)
- 1 T of sugar
- 1 T of hot pepper flakes
- 6 green onions, cut into 2 inch lengths
- 4 c. of anchovy stock
- To make the anchovy stock boil 4 c. of water with 7 large dried anchovies for ten minutes, then remove the anchovies.
- Bring the stock to a boil and add the rice cakes, fish cakes, hot pepper paste, sugar, and hot pepper flakes. Stir well to mix.
- Add the green onions to the pot. Stir frequently until the sauce is thick and the rice cakes are soft and chewy.
- Plate and serve.