Tteok-bokki is one of the most familiar foods to Koreans, and I could say that I grew up eating Tteok-bokki especially when I was a teenager.
There was a small Tteok-bokki restaurant around my school, and my friends and I went to eat Tteok-bokki almost every other day. Eating spicy Tteok-bokki after school was our way of beating stress.
Tteok-bokki has been evolving, so there are various types of Tteok-bokkis. Today, I’d like to make my hometown style Tteok-bokki(from Kyungsang province), which reminds me of the Tteok-bokki restaurant near my high school.
*Ingredients(for 2 people)
Rice cakes(10oz/ 300g), fishcakes (6oz/170g), 2 large eggs, cabbage (3oz/80g), carrot(3oz/80g), small green onions(1oz/25g),
Gochujang(1T), red pepper powder(2T), soy sauce(1T), sugar(2T), garlic(1T)
- Soak rice cakes in water while preparing other ingredients.
- Cut fish cakes into small bites.
- Cut cabbage into small bites.
- Cut the carrot into rice cake length.
- Chop the garlic cloves. I like chopping this way than mincing.
- Chop green onions. These are for garnishing
- Pour two cups(500 ml) of water into a pot. If you want soupy Tteok-bokki, add 1~2 more cups of water. Add a few dry kelps. These are optional.
- Meanwhile, cover eggs with water, and bring it to a boil. Eggs are optional, but I love it.
- When water boils over, add in rice cakes. Boil until rice cakes become tender.
- Meanwhile, remove the lid and lower the heat to medium, when egg water boils over. You will have to cook eggs for 7 minutes from now on.
- When rice cakes become tender and soft, lower the heat to medium and take the kelps out. Add in fish cakes, carrot pieces and cabbage pieces. Add in the sauce ingredients such as soy sauce, red pepper powder, sugar and gochujang. Stir them together. Add in chopped garlic.
- 7 minutes passed, so remove heat and cover the pot. Wait 3 more minutes. Then, cool down eggs in cold water, and peel them.
- Add in the boiled eggs, and cover with the thickened red broth. Sprinkle the chopped green onions and roasted sesame seeds, and stir together. Turn off the heat and serve when Tteok-bokki is hot and tender!