Recipe for Spicy Korean Tteok-bokki
Fiery and chewy Korean rice cakes that fully covered in the thick hottest red chili sauce, this is the flavor that is just too bold to forget. Enjoy this as snack or with side noodle.
Prep Time 15 minutes
Cook Time 20 minutes
Stock time 2 hours
Total Time 35 minutes
Servings 2 people
- 12 oz Korean rice cakes tteok-bokki
- 6 oz fish cake
- 6 quail eggs
- 2 Tbsp Gochujang chili sauce
- 1 Tbsp soy sauce
- 1 Tbsp palm sugar
- 1 Tbsp roasted sesame seed
- 2 slices quarter size ginger
- 2 cloves garlic
- 2 stalks green onion
- 1 Tbsp sesame oil
- 1 Tbasp chili flakes optional
- 4 oz napa cabbage or kimchee optional flavor
Korean soup stock
- 30 g dried anchovies or flaked bonitoes or dried shrimp
- 10 g dried kelp Kombu
- 3 heads white part of scallion
- 6 cups water
Korean soup stock
In a large pot, fill 6 cups of water. Soak dried kelp in this water for at least an hour or overnight.
When ready, turn heat to low-medium and bring this pot (with kelp inside) to boil.
Keep boiling for about 10 minutes, remove the (now) enlarged kelp.
Lightly rinse dried anchovies (or dried shrimp, skip if use bonito flakes). Add this umami ingredient to water pot.
Chop off the root, and throw the white parts of scallion into pot as well.
Make sure heat is on low, simmering with cover for 40 minutes. Keep a small piece of folded paper towel between the lid and pot to avoid overflowing.
When done, strained through a sieve, discard the solid.
Let the liquid cool down, divide into portions and store in freezer for subsequent uses. This will be your Korean soup stock, can be used for Tteokbokki, noodle, etc..
Hard boil the quail eggs or eggs. Then remove shells.
Wash, rinse and separate all rice cakes.
Take about 3 cups of the Korean stock above and add to a pot or deep sauce pan over medium heat.
Add rice cakes and bring to boil.
Stir in all the sauce seasoning: gochujang, soy sauce, sugar, minced garlic and ginger.
Lightly wash to remove extra oil from the fish cakes, cut into smaller pieces then add to boiling soup pot.
Add the hard-boiled quail eggs to pot also. Add those optional ingredients if use (extra chili flakes, cabbage).
When the rice cakes are fully cooked and soften, turn heat to low and keep simmering to thicken the sauce.
Chop scallion and then add them as well as sesame oil to pot. Stir to fully mixed.
Serve tteokbokki warm with some roasted sesame sprinkle on top.
For deeper flavor, just simmer tteokbokki longer to thicken the sauce. If you like to enjoy them as hot soup, add extra dashi stock and ramen, noodle or similar. When making Yuksu stock, the soaked kelp afterward can be saved for salad, sweet soup or cold appetizer.