Serving 150918b
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Spicy Rice Cakes
Korea
  -   Tteokbokki
Makes
Effort:
Sched:
DoAhead:  
1-3/4 #  
**
1-1/3 hr  
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.   Note:   I have cut the sugar to half what a pattern recipe calls for - adjust to your preference.



1-1/4
4
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1/3
1
1/2
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#
c
---
c
T
T
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Rice Cakes (1)
Stock (2)
-- Seasonings
Gochujang (3)
Chili Flakes (4)
Sugar
-- Garnish (opt)
Scallions
Make   -   (25 min + 50 min stock)
  1. IF the rice cakes were frozen, thaw them. If they were frozen or refrigerated, soak them in cold water for 30 minutes or more, or they will not soften and will be too chewy.
  2. Mix all Seasoning items.
  3. Chop SCALLIONS for Garnish.
  4. In a spacious sauté pan, boil Anchovy Stock down to about 3 cups..
  5. 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.
  6. Serve warm, garnished with chopped Scallions.
NOTES:
  1. Rice Cakes:   These should be the cylindrical form, about 2 inches long and 1/2 inch diameter, but can be a little larger if fresh. If you get fresh ones, don't refrigerate or they will become very stiff. These are commonly available refrigerated in vacuum pack bags, but may be available frozen (3rd choice).
  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 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, or the hotness will be all wrong. For details see our 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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