Directions
Stock:
- To prepare real tteokbokki you need dashi broth. If you are preparing a vegan version, omit the anchovies. Instead, you can add a piece of leek or cabbage.
- Gently wipe the kombu with a damp paper towel.
- Then pour water over them and let them sit for an hour.
- Add dried anchovies or leeks and cook the broth over medium heat for about 10 minutes.
- Then remove kombu and continue cooking for 10 minutes over low heat.
- Finally, pour the finished broth through a strainer.
Tteokbokki:
- Place the rice cakes in warm water for 10 minutes. You can skip it if you are using freshly made ones.
- Prepare the optional ingredients you will use.
- cut the fish cakes into triangles,
- cut the onion into thin slices,
- chop the cabbage into cubes.
- Pour the stock in the pan and add all the sauce ingredients.
- Mix thoroughly and bring to a boil.
- Then add the rice cakes, vegetables and fish cakes.
- Cook everything for about 5-10 minutes (the time depends on the thickness and size of the rice cakes).
- Then reduce the heat and continue cooking for about 5 minutes, until the sauce thickens.
- Finally, add sesame oil, sesame seeds and chopped green onions.
- Serve warm immediately after preparation.
Recipe prepared in cooperation with Kuchnie Świata
Ingredients
Stock:
500 ml water
5 g kombu seaweed
10 g dried anchovies*
Sauce:
2 tbsp. gochujang paste
1.5 tbsp. cane sugar
1 tbsp. soy sauce
1 tsp. finely chopped garlic
1 tsp. gochugaru (coarsely ground Korean chili)**
Rice cakes:
350 g fresh garaetteok rice cakes
or
350 g frozen garaetteok rice cakes
Seasonings:
150 g Korean fish cakes***
1 onion***
100 g cabbage***
1 tsp. sesame seeds
1 tsp. sesame oil
1 handful chopped green onions
* For a vegan version omit the anchovies, you can add leek or cabbage leaves to enhance the flavor.
** You can omit if you don't like very spicy food.
*** Vegetables and fish cakes can be omitted or you can add only some of them.
Korea
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