Tteokbokki is one of the most popular Korean street foods in Korea. This delicious, spicy, slightly sweet, and chewy rice cakes are addictive and be can easily made at home.
Depending on where you live, you can find tteokbokki rice cakes freshly made, refrigerated, or frozen at Korean markets.
The spicy sauce has a combination of gochujang ( Korean red chili pepper paste) and gochugaru (Korean red chili pepper flakes).
Anchovy broth is typically used for a depth of flavor which includes dried kelp and dried anchovies but you can simply use chicken or vegetable broth, which I usually do for simplicity.
(To make anchovy broth add 3 cups water, 7-8 dried anchovies and 6-7 inch of dried kelp and boil for about 15 minutes. Discard anchovies and kelp)
Korean Stir Fried Rice Cakes - Tteokbokki
2 cups anchovy, chicken or vegetable broth
1 pound tteokbokki- cylinder shaped rice cakes
2-3 sheets of fish cakes ( optional)
1 - 2 green onions, sliced
garnish: sesame seeds ( garnish)
2-4 Tablespoons Goguchang Korean red chili pepper paste ( depending on spice level)
1 - 2 Tablespoons Gochugaru ( Korean red chili pepper flakes) gochugaru (depending on spice level)
1 Tablespoon soy sauce
1-2 Tablespoons sugar or corn syrup ( depending on sweet level)
Soak the rice cakes in warm water for about 15-20 minutes to help soften / separate rice cakes. Boil broth in a a large pan. Stir in sauce ingredients and bring to a boil
Add the rice cakes and simmer until rice cakes becomes soft and the sauce starts to thicken, about 5 minutes, stirring often. Taste and add more chlii pepper paste, sugar, etc as needed, depending on the spice level desired.
Add in fish cakes and continue to stir and simmer until rice cakes are soft and sauce has thickened. (Total time will be longer is you use frozen rice cakes) Stir in green onions.
To serve, garnish with optional sesame seeds.