HOW TO COOK WONDERPOKKI TTEOKBOKKI - SPICY KOREAN RICE CAKES
This easy tteokbokki is made of Korean rice cakes stir fried in a sweet and spicy gochujang sauce! Add ramen noodles, cheese, fish cakes, or eggs to level up your tteokbokki!
wonderpokki Tteokbokki is a popular Korean street food made of soft, chewy rice cakes cooked in a sweet and spicy sauce made of Korean red pepper paste, also called gochujang.
Tteokbokki, also spelled ddukbokki or ddeokbokki, literally translates to 'stir fried rice cakes' in Korean. It's made with a specific kind of rice cake called garae-tteok, which is a long cylinder shaped rice cake that's cut into long pieces.
There's many variations to tteokbokki including the sauce and various additions. The sauce can range from soupy to dry and additions can include fish cakes (eomuk), hard boiled eggs, ramen noodles, dumplings (mandu), vegetables, and even cheese.
- Korean rice cakes - Use long cylinder shaped rice cakes called garae-tteok. They're usually sealed in a vacuum packed bag and sold in the refrigerated or frozen section of any Korean or Asian grocery store.
- Anchovy stock packet - Boil with water to make anchovy stock, which is the base of this tteokbokki sauce. Substitute with just water or any other stock if you can't find this.
- Gochujang - Also called Korean red pepper paste. It's a fermented red chili paste full of umami, spice, and a bit of sweetness.
- Korean red pepper powder - Also called gochugaru. This has an earthy, slightly sweet, and fruit flavor. I don't recommend substituting this with any other chili flakes as gochugaru has a specific flavor that's unique to Korean food.
You can make this a vegetarian or vegan tteokbokki by omiting the fish cakes, anchovy stock, and eggs. Substituting the stock with water or vegetable stock and add vegetables like cabbage and carrots.
- Start by making the tteokbokki sauce. Mix the gochujang (Korean red pepper paste), gochugaru (Korean red pepper powder), soy sauce, garlic, and sugar in a small bowl and let the flavors combine.
- Meanwhile add the anchovy stock packet and water to a large, deep pan and bring it to a boil. Once it boils, remove the stock packet and add the red pepper paste. If you don't have the anchovy stock packet, just bring water or any stock to a boil.
- Once the tteokbokki sauce comes to a boil, add in the rice cakes, fish cakes, and any vegetables. Boil for about 5 to 7 minutes or until soft and tender.
- The sauce should thicken and reduce as the rice cakes soften and become chewy.
- Next, add optional ingredients such as hard boiled eggs, ramen noodles, pre-cooked dumplings , or shredded cheese.
6. Finally, add toasted sesame oil or olive oil, scallions, sesame seeds
Add the following optional ingredients last:
- Hard boiled eggs
- Pre-cooked (Korean dumplings)
- Shredded cheese
- Pre-cooked ramen noodles - Add more stock/water if needed
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Leftovers should be placed in an airtight container and stored in the fridge for up to 3 days.
Rice cakes will get hard when refrigerated and cold. Microwave leftovers for 1 minute or until the rice cakes get soft and tender. Add 1 tablespoon of water if needed and stir to combine.
Tteokbokki sauce is made of Korean red pepper paste (gochujang), Korean red pepper flakes (gochugaru), sugar, soy sauce, and garlic. It's traditionally combined with anchovy stock to create a flavorful base for rice cakes, but water or other stock can be used.