Today we are going to make Spicy Korean Rice Cake, Tteokbokki. It’s one of the most popular Korean street foods. The rice cake is chewy, spicy, and slightly sweet. It’s super delicious!
For the anchovy stock: 4 cups water 8 large dried anchovies, removed heads and guts 5 pieces dried kelp (1 x 2 inches)
For the sauce: 3 tablespoons Korean hot pepper paste (gochujang) 1 tablespoon Korean hot pepper flakes (gochugaru) 1 ½ tablespoons soy sauce 1 ½ tablespoons sugar
Fort the rice cake and others: 1 pound cylinder rice cake 3 cups water, warm water ½ pound fish cake 2 boiled eggs 2 stalk scallions, cut into 1-inch pieces
Today we're going to make Korean spicy rice cake,
ddeokbokki. It is one of the most popular Korean street foods.
It is chewy, it is spicy, it is slightly sweet. It's super delicious.
To prepare the rice cake, in a bowl, place in the rice cake and warm water.
Soak it for about 15 minutes and drain. I have removed the anchovies guts and heads.
Put the anchovies in a spice bag.
To make the Korean anchovy stock, in a pot over medium-low heat, pour in the water.
Add the spice bag and dried kelp. Bring it to a simmer and cook for about 15 minutes.
Remove the spice bag and dried kelp.
Season the stock with gochujang. It is available in any Korean supermarket.
Korean hot pepper flakes, gochugaru, soy sauce, and sugar. Mix well.
Now turn to medium-high heat and bring it to a boil.
Drain the rice cake. Stir occasionally. Cook for about 5 minutes until the rice cake is softened.
Now we're going to put in the fish cake, boiled eggs, and scallions.
Continue to cook for another 3 minutes until the sauce is thickened.
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