Tteokbokki (떡복이), the Best Korean Street Food Ever!!

Tteokbokki, also known as spicy rice cakes, is a popular Korean street food that has gained popularity around the world. It is a chewy and spicy dish that is easy to make and requires only a few ingredients. In this guide, we will go through the steps of making Tteokbokki in great detail, including how to make the rice cakes from scratch.

Tteokbokki

Ingredients:

For the rice cakes:

• 2 cups of glutinous rice flour
• 1/2 cup of hot water
• 1/2 cup of cold water
• 1/2 tsp of salt

For the sauce:

• 3 tbsp of gochujang (Korean red pepper paste)
• 2 tbsp of soy sauce
• 2 tbsp of sugar
• 1 tbsp of minced garlic
• 1 tbsp of vegetable oil
• 1/2 onion, thinly sliced
• 2 cups of water
• 1/2 lb of fish cakes
• 1/2 lb of cabbage, chopped
• 2 scallions, chopped
• 1 tbsp of sesame oil
• Sesame seeds (optional)

Instructions:

1. To make the rice cakes, mix the glutinous rice flour, hot water, and salt in a bowl. Stir until it forms a dough. If the dough is too dry, add cold water one tablespoon at a time until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 10-15 minutes.
2. While the dough is resting, prepare the sauce. In a bowl, mix the gochujang, soy sauce, sugar, minced garlic, and vegetable oil. Stir until well combined.
3. Heat a large skillet or wok over medium-high heat. Add the sliced onion and stir-fry for 2-3 minutes until it becomes translucent.
4. Add the sauce mixture to the skillet and stir-fry for 1-2 minutes until it becomes fragrant.
5. Add the water, fish cakes, and chopped cabbage to the skillet. Stir well and let it come to a boil.
6. While waiting for the water to boil, shape the rice cakes. Roll the dough into a long cylinder shape, about 1 inch in diameter. Cut the cylinder into small pieces, about 1 inch in length. Flatten each piece with your hands, and then shape it into a disc. Repeat until all the dough is used.
7. Once the water in the skillet is boiling, add the rice cakes to the skillet. Stir well to make sure the rice cakes are fully submerged in the sauce. Cover the skillet with a lid and let it cook for 10-15 minutes, stirring occasionally, until the rice cakes are soft and chewy.
8. When the rice cakes are fully cooked, add the chopped scallions and sesame oil to the skillet. Stir well and turn off the heat.
9. Serve the Tteokbokki hot, sprinkled with sesame seeds if desired.

Tips:

• If you don't have glutinous rice flour, you can substitute it with regular rice flour. However, the texture of the rice cakes will not be as chewy.
• You can adjust the spiciness of the Tteokbokki by adding more or less gochujang.
• If you don't have fish cakes, you can substitute them with other seafood, such as shrimp or squid.
• You can add other vegetables to the Tteokbokki, such as carrots or mushrooms, to make it more nutritious.
• To add more depth of flavor to the sauce, you can add other ingredients such as dried anchovies or kelp to the water before adding the fish cakes and cabbage.
• If you don't have access to Korean red pepper paste, you can substitute it with a mixture of red pepper flakes and tomato paste. The taste will be slightly different, but still delicious.
• You can use a rice cake machine to make the rice cakes instead of shaping them by hand. This can save you time and effort.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to three days. When reheating, add a splash of water to the skillet to help rehydrate the rice cakes.
• Tteokbokki is traditionally eaten as a snack or street food, but you can also serve it as a main dish with a side of steamed rice and some banchan (Korean side dishes).

Making Tteokbokki can be a fun and rewarding experience. With the right ingredients and techniques, you can create a delicious and spicy dish that will impress your friends and family. Don't be afraid to experiment with different ingredients and adjust the recipe to your liking. Happy cooking!