Tteokbokki [ Korean Rice Cake ]

Tteokbokki [ Korean Rice Cake ]

Tteokbokki [ Korean Rice Cake ]

Tteokbokki or Ddeokbokki is one of Korean street food. Its basically rice cake in spicy Gochujang sauce. It looks spicy but its actually not that bad. Gochujang does have a strong flavor of chili but it won't burn your tongue. That's why I love this sauce. It gives a nice bright red color on my cooking, and a strong chili taste with a hint of hotness. 

4 cups of water
1 tbsp dried shrimp, powdered (pound it with mortar pestle)
¼ cup of dried seaweed (not nori like!)
500 gr rice cake (cylinder shape), store bought

1/3 cup of Gochujang sauce
3 scallion, cut as the size of your rice cake
500 gr of assorted seafood balls (you can use surimi too)
1 tbsp dried pepper flake (optional)
1 tbsp sugar

1. In a wok, boil the water, dried shrimp and dried seaweed.
2. Once the water is boiling, reduce the heat to medium and add in the rice cake, Gochujang sauce, scallion, seafood balls, dried pepper flake and sugar. 
3. Cook for about 30 minutes (I didn't thaw my frozen rice cake, if you use fresh rice cake, reduce cooking time) stir gently every once in awhile. The sauce will thicken and shiny and the rice cake will soften. Once you got the chewy texture you like from the rice cake, it means your tteokbokki is ready.
4. Turn of the heat and plate the tteokboki. Serve hot.

Happy cooking!!



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