Spicy Rice Cakes
Korean spicy rice cakes: chewy sticks in a spicy red gochujang sauce, iconic Korean street food.
Préparation
10 min
Cuisson
15 min
Portions
3 servings
Difficulté
Easy
Préparation
- 1
Prepare the rice cakes
If the tteok are frozen, soak them in cold water for 30 minutes. If fresh or refrigerated, rinse with cold water to separate them.
10 min
- 2
Prepare the broth
In a large pan or wok, bring water to a boil with dried anchovies and kombu. Steep for 10 minutes, then remove them.
3 min
- 3
Prepare the sauce
Add the gochugaru, gochujang, soy sauce, sugar and garlic. Mix until dissolved.
Les tteok doivent être moelleux mais avec une légère résistance. Trop cuits, ils deviennent pâteux.10 min
- 4
Cook the tteok
Add the drained rice cakes and fish cake. Simmer for 8-10 minutes, stirring regularly until the tteok are tender and the sauce thickens.
2 min
- 5
Finishing
Add the green onions and mix. Serve immediately, very hot, garnished with hard-boiled eggs and sesame seeds.
2 min
Conseils
- The tteok should be supple but firm, with a chewy bite.
- Adjust the spice according to your tolerance. Authentic tteokbokki is very spicy!
- Add shredded cheese on top for a trendy 'cheese tteokbokki' version.
Variantes
Rabokki
Add instant noodles (ramyeon) to create the popular fusion dish.
Gireum Tteokbokki
Stir-fried version with less sauce, crispier.
Royal Court Tteokbokki
Original non-spicy version with soy sauce, from the royal palace.
Conservation
Keeps 2 days in the refrigerator. The tteok hardens but becomes soft again when reheated with a little water.