Dish of Spicy Rice Cakes
(click to enlarge)

Spicy Rice Cakes


Korea   -   Tteokbokki
Makes:
Effort:
Sched:
DoAhead:  		 1-3/4 #
**
1-3/4
Yes		 These are a popular snack provided by street vendors in Korea. They aren't nearly as chili hot as you might think, but they are quite chewy. Fish cake (eomuk, 4 oz) is often added with the rice cakes.

1-1/4
4
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1/3
1
1/2
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ar
#
c
---
c
T
T
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Rice Cakes (1)
Stock (2)
-- Seasonings
Gochujang (3)
Chili Flakes (4)  
Sugar
-- Garnish (opt)
Scallions

Note:   I have cut the sugar to half what a pattern recipe calls for - adjust to your preference.

Do Ahead   -   (1 hr)
  1. Make Stock - see Note-2.
  2. IF the rice cakes are semi-dry and refrigerated, or if they were frozen, soak by methods given on our Rice Cakes page.
Make   -   (40 min)
  1. Mix all Seasoning items.
  2. Chop SCALLIONS for Garnish.
  3. In a spacious sauté pan, boil Anchovy Stock down to about 3 cups.
  4. Stir in Seasoning mix and Rice Cakes. Bring to a boil, then simmer over lower heat, stirring often, until sauce is thick and creamy. The rice cakes will still be chewy. The sauce will thicken a lot as it cools, so adjust with water as needed.
  5. Serve warm, garnished with chopped Scallions.
NOTES:

  1. Rice Cakes:

      Preferably, these will be fresh cylinders from a Korean or other Asian market, but semi-dry can be used. The cylinders should be about 2 inches long and 1/2 inch diameter. For details of preparing and cooking the various forms, see our Rice Cakes page.

  2. Stock:

      This is usually Anchovy Stock, but vegetarian Mushroom Dashima Stock can also be used. Both are very easy to make.

  3. Gochujang:

      This Chili Paste is an essential seasoning for Korean cuisine. It is available in all Korean market. For details see our Gochujang page.

  4. Chili Flakes

      These MUST be Korean chili flakes, as most others are much hotter. For details see our Japanese & Korean Chilis page.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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