Spicy & Sweet Tteokbokki Recipe 🌮

Hi, lovely food lovers! Today, we’re making Tteokbokki, Korea’s famous spicy and sweet rice cake dish that’s a total crowd-pleaser! 🥰 With its chewy rice cakes in a vibrant red sauce, it’s perfect for anyone curious about Korean street food. This recipe is super beginner-friendly, with clear steps to help you whip up a delicious batch in no time. Let’s get cooking! ✨

🥕 Ingredients (Serves 2–3)

Main Ingredients

Cylindrical rice cakes (tteok, garaetteok): 300g (fresh or refrigerated, not frozen if possible)
Fish cakes (eomuk): 100g, sliced into bite-sized pieces
Water: 2.5 cups (600ml)
Dried anchovies: 6–8 (heads and guts removed)
Dried kelp (dashima): 1 small piece (5x5 cm)
Green onion: 1, chopped (for garnish)
Sesame seeds: 1 tsp (for garnish)

Sauce Ingredients

Gochujang (Korean red pepper paste): 2 tbsp
Gochugaru (Korean red pepper flakes): 1 tbsp
Soy sauce: 1 tbsp
Sugar: 1.5 tbsp
Minced garlic: 1 tsp
Sesame oil: 1 tsp (optional, for extra flavor)

Optional Add-Ins

Hard-boiled eggs: 1–2, peeled
Instant ramen noodles: 1 pack (discard seasoning)
Mozzarella cheese: 1/2 cup (for a cheesy twist)

🍲 Instructions

1. Prep the Ingredients

If using refrigerated tteok, soak in warm water for 10–15 minutes to soften, then drain. (Fresh tteok can be used directly! 😌)
Slice the fish cakes into bite-sized pieces or triangles.
Chop the green onion for garnish and set aside.

2. Make the Broth

In a wide pot, add 2.5 cups of water, dried anchovies, and kelp. Bring to a boil over medium heat.
Simmer for 10 minutes to create a flavorful broth, then remove the anchovies and kelp with a slotted spoon. (This broth is the secret to that umami kick! 😋)

3. Prepare the Sauce

In a small bowl, mix gochujang, gochugaru, soy sauce, sugar, minced garlic, and sesame oil (if using) until smooth. 🌶️
Add the sauce to the broth and stir well to combine.

4. Cook the Tteokbokki

Add the rice cakes and fish cakes to the pot with the sauce-broth mixture. Stir gently to coat.
Bring to a simmer over medium heat and cook for 8–10 minutes, stirring occasionally, until the rice cakes are soft and chewy and the sauce thickens. (If it gets too thick, add a splash of water!)
If using optional add-ins like hard-boiled eggs or ramen noodles, add them halfway through cooking. For cheesy tteokbokki, sprinkle mozzarella on top in the last minute and let it melt. 🧀

5. Serve & Garnish

Transfer the tteokbokki to a serving plate or serve straight from the pot.
Sprinkle with chopped green onions and sesame seeds for a pretty finish. 🌿
Enjoy hot for the best chewy texture and bold flavors! 🥰

💡 Beginner-Friendly Tips

Tteok Tips: Fresh or refrigerated tteok is best for that perfect chewy texture. If using frozen, thaw and soak in warm water for 20 minutes.
Spice Control: Reduce gochugaru to 1/2 tbsp for a milder flavor, or add more for extra heat. Adjust to your taste! 🌶️
Fish Cake Substitutes: If fish cakes aren’t available, try sliced tofu or omit for a simpler version.
Sauce Consistency: If the sauce gets too thick, add a little water. If too thin, simmer a bit longer.
Storage: Leftovers can be refrigerated for 1–2 days. Reheat with a splash of water to loosen the sauce.

🍽️ Serving Suggestions

Serve with a side of pickled radish or kimchi for a true Korean street food vibe. 🥒
Pair with a refreshing drink like Korean pear juice or a fizzy soda to cool the spice.
For a fun twist, serve in small bowls for sharing with friends at a K-drama watch party! 🎬

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