Spicy Tteokbokki (Topokki) Rice Cake

Introduction and Origins

Tteokbokki, a beloved Korean street food, is renowned for its bold and spicy flavor. This dish consists of cylindrical rice cakes, seasoned with a vibrant mix of chili paste and other ingredients, offering a delightful combination of sweet, spicy, and savory notes. Originally a royal court dish, it has evolved into a popular snack enjoyed by millions, easily found at street vendors throughout Korea.

Portions

Serves: 2 people

Ingredients

Tteokbokki Sauce:

  • 2 Tbsp Korean chili paste (Gochujang)
  • 2 Tbsp Sugar
  • 1/2 tsp Korean chili powder (Gochugaru)
  • 1 tsp Minced garlic
  • 1/3 Cup Water

Other Ingredients:

  • 300g Rice cakes, preferably cylindrical
  • 1 Stalk Spring onion, washed and chopped
  • 2 tsp Cooking oil
  • 2 Sheets Fish cake sheets, approximately 105g, sliced into medium squares
  • Some Sesame seeds for garnish

Nutritional Information

Tteokbokki is a high-carbohydrate dish that provides quick energy. The fish cakes add protein, making it a filling snack or meal component. The use of gochujang and gochugaru offers a dose of capsaicin, known for its anti-inflammatory properties.

Cooking Method

Step 1: Prep the Rice Cakes

  • Begin by soaking the rice cakes in warm water for about 10 minutes. This softens them and ensures they cook evenly, absorbing the flavors of the sauce more effectively.

Step 2: Create the Sauce

  • In a medium-sized pan, combine the gochujang, sugar, gochugaru, minced garlic, and water. Add an additional half cup of water to adjust the consistency. Stir the mixture and bring it to a boil over medium heat. This process should take around 5 minutes, allowing the sugar to dissolve completely and the flavors to meld.

Step 3: Combine Ingredients

  • Once the sauce is boiling, add the drained rice cakes and the sliced fish cake sheets to the pan. Stir gently to coat the rice cakes and fish cakes in the sauce.

Step 4: Simmer and Serve

  • Reduce the heat to a low simmer and continue to cook, stirring frequently, until the rice cakes are soft and chewy, about 10-15 minutes. The sauce should thicken and become glossy.

Step 5: Garnish and Enjoy

  • Sprinkle chopped spring onions and sesame seeds over the tteokbokki before serving. This not only adds a crunch but also a freshness that balances the spicy sauce.

Suggested Pairings

  • Pair Tteokbokki with a chilled glass of Dongdongju (rice wine) for a truly Korean dining experience.
  • Serve alongside a light cucumber salad to offset the dish’s heat.

Variations and Substitutions

  • Gluten-Free Option: Use gluten-free gochujang and fish cakes.
  • Vegetarian Version: Omit fish cakes or use tofu as a substitute.
  • Adjust Spice Levels: Modify the amount of gochujang and gochugaru to increase or decrease the heat.

Personal Suggestions

For an extra special touch, try adding a boiled egg or some mozzarella cheese on top during the last few minutes of cooking for a rich, creamy texture that contrasts delightfully with the spicy sauce.

This spicy Tteokbokki recipe brings the heat and heart of Korean street food into your kitchen, allowing you to savor the flavors of Korea no matter where you are.

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