Pronounced as tteokbokki, this dish is supposed to be one of the favourite dishes of the Koreans, especially as a street snack on a hungry after-work day. I remember first eating this food for lunch at a ski resort in Korea back in 2005. It was freezing cold; we were both tired from a day of non-stop skiing. In such a situation, the tteokbokki tasted especially lip-smacking and memorable.
This would make for a good dish to complement the next episode of 런닝맨 (Running Man)!
- Korean rice cakes: 600g
- Dried anchovies: 1 handful (about 20)
- Water: 4 cups
- Korean chilli paste (고추장 – gochujang): 170g, about 4 tbsp
- Sugar: 2 tbsp
- Cabbage: 250g, diced
- Flat fish cake (오뎅 – odeng): 3 big pieces, sliced into big squares
- Leek: 1 stalk, washed and sliced
- Tomato sauce: 2 tbsp
- Chilli flakes (optional): 1 tbsp
- White ground pepper: to taste
- White sesame seeds: 1 tbsp, toasted for 3 mins
- Soak the rice cakes in water for 30 mins. Blanch quickly in boiling water to remove oil. Drain water and set aside.
- Add anchovies into the 4 cups of water and set to boil. Leave stock to simmer for 15 mins.
- Remove anchovies from stock. Stir in chilli paste and sugar.
- Add rice cakes and cabbages. Simmer over low heat for 10 mins till cabbages are softened.
- Add fish cakes and leeks. Leave to cook another 5 mins.
- Add tomato sauce, chilli flakes and pepper. Stir to mix well.
- Sprinkle sesame seeds on top.
- Serve hot with Korean side dishes such as 멸치 볶음 (myeolchi bokkeum – chilli paste anchovies), as shown in photo above.
- Adding tomato sauce helps to thicken and sweeten the paste, hence making the dish more flavoursome.
- This recipe is adapted from a recipe blog written by a true blue Korean. Hope that helps to make it authentic. And it does taste good too!
4 – 6 persons