Before I show you this delicious Tteokbokki recipe, I have a news!
I’m in Korea right now and will be here for next 2 months or so! YAY~!!
I’m having so much fun visiting my home country and it can’t be better than this!
If you guys have any request while I’m in Korea (restaurant experience video, Korean makeup stuff and etc), please let me know comment down below!!
So, today I’m sharing this delicious and every Korean child/students favorite snack food, Tteokbokki!
I’ve shared my favorite way to cook tteokbokki before.
I think it’s not as popular in US as it is in Korea. I personally love the one I shared a long time ago (we call “Jeugseok Tteokbokki), but it needs a lot more ingredients and people to eat together.
So today, I’m going to share the simple and easy version of tteokbokki which is probably more familiar to you all! It is street style as well, you can see all over the small to large streets in Korea!
The rice cake’s shape you see in these pictures is the most common shape to use for tteokbokki, but if you have hard time to find it, you can use different shape of took or even ramen noodles!
Yes, I said ramen noodles!
It totally works! Even udon noodles works as well!
So be creative, don’t give up because you don’t have all the ingredients!
If you are ready, I’m ready to show you my delicious Tteokbokki recipe!
- Bring 3 cups of water to boil; add rice cake and soak it for 10 to 20 minutes.
- Meanwhile in a skillet combine stock, gochujang, soy and sugar; bring it to boil over medium high heat.
- Drain rice cake and add into boiling sauce; reduce heat to medium and cook for 5 to 6 minutes, stir occasionally.
- Stir in fish cake and cook additional 3 to 4 minutes or sauce is thicken, stir occasionally.
- Remove from heat and add sliced green onion.
- Serve immediately and garnish with sesame seeds. Serve with a hard boiled egg if you’d like.
If you skip the soaking process for the rice cake, you might end up with unpleasant chewing texture.