Tteokbokki

July 08, 2020

I’m craving for Tteokbokki.

Tteok-bokki (떡볶이; also spelled ddukbokki) or stir-fried rice cakes is a popular Korean food made from small-sized garae-tteok (long, white, cylinder-shaped rice cakes) called tteokmyeon (떡면; “rice cake noodles”) or commonly tteok-bokki-tteok (떡볶이 떡; “tteok-bokki rice cakes”). Eomuk (fish cakes), boiled eggs, and scallions are some common ingredients paired with tteok-bokki in dishes. It can be seasoned with either spicy gochujang (chili paste) or non-spicy ganjang (soy sauce)-based sauce; the former being the most typical form, while the latter is less common and sometimes called gungjung-tteok-bokki (royal court tteok-bokki).

Today, variations also include curry-tteok-bokki, cream sauce-tteok-bokki, jajang-tteok-bokki, seafood-tteok-bokki, galbi-tteok-bokki and so on. Tteok-bokki is commonly purchased and eaten at bunsikjip (snack bars) as well as pojangmacha (street stalls). There are also dedicated restaurants for tteok-bokki, where it is referred to as jeugseog tteok-bokki (impromptu tteok-bokki). It is also a popular home dish, as the rice cakes (garae-tteok) can be purchased in pre-packaged, semi-dehydrated form.

Source: Wikipedia

I bought gochujang but already expired. And I found this recipe without gochujang in internet (I forgot the website url). But I have modificated this recipe, because I didn’t like spicy.

Recipe:

• Tteokbokki (I bought it from supermarket, the package is using vacuum and freeze one)
• 4 pcs minced garlic
• 2 pcs shallot / onion
• 6 pcs Bird’s Eye Chilli (puree)
• 2 tablespoon butter
• 6 tablespoon Tomato Sauce
• 2 tablespoon Mayonnaise
• 1 tablespoon Oyster Sauce
• 1 tablespoon Salty Soy Sauce
• 2 tablespoon Sugar
• Chile Powder
• Leek
• Water
• You can add another ingredients such as boiled egg, sausage, cheese, eomuk, etc.

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How to Cook?

Fry the garlic, onion, and bird’s eye chili in the butter, until smelling. Then pour the tomato sauce, mayonnaise, soy sauce, oyster sauce into it, give a little water (if you like the sauce to be thick, don’t give too much water). Pour the sugar, mixed it well. Taste it, if you think it’s not spicy enough, you can add the chili powder. If you like sweet, you can add the sugar.

Then when you think the taste is good and water height or volume is enough for your taste, put the tteokboki inside, and boiled it. Don’t boiled it too long because the tteokbokki will too soft and it’s sticky.

Serve in a plate and put some boiled egg and the cheese (look for melted one, so when the cheese put inside the sauce, it will melted and taste wonderful).