TTEOKBOKKI (DUKBOKKI) – 떡볶이

INGREDIENTS FOR TTEOKBOKKI

 Tteokbokki (떡볶이떡): The main ingredient for this recipe. Once

cooked, Korean rice cakes are chewy and slightly sweet in flavor.
 Tteokbokki sauce: A mix of anchovy stock, dried kelp, gochujang,
gochugaru, soy sauce, and sugar.
 Korean fish cakes: Authentic Korean food can be very pungent and
these fish cakes definitely pack a punch in that department!
 Sesame oil: Add it once the cooking process is finished to preserve the
delicate nutty flavor. A little goes a long way with sesame oil.
 Scallions: The chopped scallions add a really nice and refreshing
crunch to the dish.
 Sesame seeds: Optional but recommended if you like lots of nuttiness!

ADDITIONAL TTEOKBOKKI INGREDIENTS

My recipe for tteokbokki is very simple and traditional so I’m only

using the basic ingredients. However, you can have fun and add
your own favorite ingredients to it, or try these other very popular
additions:

 Ramen noodles
 Shredded cabbage
 Carrots
 Daikon
 Eggs
 Cheese
 Hot dogs
HOW TO MAKE TTEOKBOKKI
1. Making the stock: Pour the anchovy stock in a medium size pot
along with a 6×6-inch piece of dried kelp, and bring to a boil. Lower
the heat, simmer for 10 minutes and remove the kelp.
2. Adding the seasonings:  Turn the heat back up and stir in the
gochujang (Korean red chili paste), gochugaru (Korean chili flakes),
soy sauce and sugar.
3. Cooking the rice cakes: When the stock in boiling, add the rice
cakes and cook for 8 to 10 minutes, until they are soft. Make sure to
stir frequently to prevent the rices cakes from sticking together or to
the bottom of the bottom.
4. Cooking the fish cakes: Chop the fish cakes into bite size pieces and
add them to the pot. Cook for 4 minutes.
5. Serving tteokbokki: Turn the heat off and add the sesame oil and
scallions. Stir and serve tteokbokki in a bowl with sesame seeds on
top (optional).

FREEZING TTEOKBOKKI

You may be able to freeze tteokbokki but I don’t recommend you

do so. That’s because the texture of the fish cakes and rice cakes
will not be very pleasant once they are reheated. It’s best to keep
your leftovers in the fridge and eat them within 2-3 days.

VEGAN TTEOKBOKKI

Traditional tteokbokki is not vegan (this recipe isn’t either).

That said, if you’d like to make a vegan version it can totally be done
with minimal hassle!

Simply use plain water in place of the anchovy stock – and omit the
Korean fish cakes altogether – to make your own tteokbokki recipe
entirely plant based.
While I find that the anchovy broth really fills out the flavor profile, I
tried making a vegan version (with just water) at home – and it was
wonderfully delicious!