I’m not sure what’s the right spelling of this popular Korean snack – so if you’re in Korea or maybe Korean, please let me know how you actually spell it. I’ve learned this recipe from Martina (EatYourKimchi). You can just click the link to watch her video.
Tteokbokki is a well-known Korean street food with main ingredients consisted of rice cake, meat, eggs and seasoning. But did you know that the history of Tteokbokki goes all the way from the Royal household? It was considered as a high-class dish around 1800s and had been introduced to the masses around 1950s. The history and evolution of Tteokbokki is so diverse and truly remarkable.
I’ve first tasted Tteokbokki in Ban Di Bul – a small Korean restaurant here in Manchester. Their lunch menus were fairly priced so we tend to eat there around lunchtimes. However, I found that eating there in general is a bit pricey. For this reason, I’ve decided to try this comforting dish myself. It was fairly simple and very tasty!
WARNING: MY recipe is extremely SPICY!
Easy Fiery Tteokbokki
SERVES: 4 PEOPLE
PREPARATION TIME: 10 MINUTES
COOKING TIME: 15 MINUTES
- 450g rice cake (I can’t find any Korean rice cake so I’ve used Chinese brand)
- 150g fish cake (again this is Chinese fish cakes – you can use either and add more fish cakes if you like)
- 4 green onions (I like the taste of onions – you can use less if you prefer)
- 2-3 tbsps Korean red pepper paste
- 1-2 tbsps soy sauce
- 1 tbsp sugar
- 3-4 cups of water (you can adjust this if you want a sticky or watery sauce)
- 4 boiled eggs (for 4 people)
What to do:
1. Roughly cut the spring onions, cut fish cakes into big chunky squares and separate the rice cakes.
2. Prepare all the rest of the ingredients – red pepper paste, soy sauce, sugar and water.
3. Dissolve 2tbsps of red pepper paste in a small bowl filled with a cup of boiled water. Pour in the dissolved paste in a medium-heat frying pan, add another cup of water and stir for 5 minutes.
*** I’ve decided to use a frying pan because it makes the sauce stickier which I prefer. Also, you can add more of the red pepper paste if you want it extra spicy and/or add more water – you can always add this at the end.
4. Add 1tbsp of sugar and 1tbsp of soy sauce. You can add more if you want, depending on your preference.
4. Add 1/2 portion of the spring onions and all of rice cakes into the frying pan. In a medium heat, cook for 5 minutes or until the rice cakes become soft but not too soggy.
5. Add the pre-cooked fish cakes and the rest of the spring onions. Cook for about a minute or so.
6. Slice the eggs and serve. Enjoy!
This is a tasty, easy and comforting dish great for the upcoming cold weather! I’ve only used 2tbsps of the red pepper paste but I tell you, this is extremely spicy! If you don’t like spicy food then I think this dish is not for you. However, if you’re really keen to try this, there are recipes in the interweb that share a not-so-spicy version. If you try this recipe, I would love to hear from you!
Have you tasted this dish before? Did you like it? I’d love to hear your comment!☺