Saucepan@saucepan · Shared this recipeFollowKorean · snackTteokbokki (Hot And Spicy Rice Cakes)Chewy rice cakes simmered in a spicy, slightly sweet anchovy stock with gochujang and gochugaru.total30 mincook30 minservings3Original recipe on maangchi.comKeep this recipeAdd a copy of Tteokbokki (Hot And Spicy Rice Cakes) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients3 servingsBack to 3 servings1 lb of cylinder shaped rice cake, about 450 g, tteok, Use a little more if you’re not adding hard boiled eggs and fish cakes, fresh or frozen, bought or homemade.4 cup water7 large size dried anchovies, with heads and intestines removedOne 6 × 8-inch piece of dried kelp, 15 × 20 cm0.333 cup hot pepper paste, gochujang1 tbsp Korean hot pepper flakes, gochugaru1 tbsp sugar3 green onions, cut into 3 inch long pieces2 hard boiled eggs, optional, shelled0.5 lb fish cakes, about 225 g, optional, cut into bite-sized piecesStepsClear checksTap an ingredient or step to check it off.1Step 1: If using frozen rice cakes, thaw them and soak them in cold water to soften them before cooking. Freshly made rice cakes will soften faster. Add the water, dried anchovies, and dried kelp to a shallow pot or pan. Boil for 15 minutes over medium high heat without the lid.2Step 2: Combine gochujang (hot pepper paste), gochugaru (hot pepper flakes), and sugar in a small bowl. Remove the anchovies and kelp from the pot. You should have about 2½ cups of stock. If you have less, add water to bring it to about 2½ cups before adding the rice cake. Add the rice cake, the spicy mixture in the bowl, the green onion, and the optional fish cakes and hard boiled eggs.3Step 3: When it starts to boil, stir gently with a wooden spoon. Let it simmer and keep stirring it until the rice cake turns soft and the sauce thickens and looks shiny. It should take about 10 to 15 minutes. If the rice cake is not soft enough in that time, add more water and continue stirring until it softens.4Step 4: Remove from the heat and serve hot.getsaucepan.com/r/9ebab8f9-0420-4767-aef1-cd6af4b316a4 · Original: https://www.maangchi.com/recipe/tteokbokki
