My first experience eating Tteokbokki is really quite fun. The enthusiasm in finishing one bowl of this hot and spice rice cakes is there, but my lips, throat all the way down to my intestines, probably up to my stomach.
It was good and filling but oh my gosh, it was too hot for me to handle. Koreans eat this dish like it isn’t hot. I know it because I’ve been watching a lot of Korean Dramas where the characters eat all the time. This is also one of the reasons why I’m getting into Korean dishes.
For dinner, I made Tteokbokki, a Korean hot and spicy rice cakes that is made basically of rice cakes, and hot pepper paste in anchovy and kelp broth.
1 pound of cylinder shaped rice cake, bought or homemade. (Use a little more if you’re not adding hard boiled eggs and fish cakes)
4 cups of water
7 large size dried anchovies, with heads and intestines removed
6 x 8 inch dried kelp
⅓ cup hot pepper paste
1 tablespoon hot pepper flakes
1 tablespoon sugar
3 green onions, cut into 3 inch long pieces
2 hard boiled eggs, shelled (optional)
½ pound fish cakes (optional)
4. Using a wooden spoon, stir the rice cakes until it’s soft and the sauce thickens, about 10-15 minutes.
5. Remove from the heat and serve hot.
6. Serve Tteokbokki (Hot and Spicy Rice Cakes) and enjoy with family and friends!
If you’re using fresh rice cakes, cooking time is faster.
If using frozen rice cakes, thaw it out and soak in cold water before cooking.