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-bokkicream sauce-tteok-bokkijajang-tteok-bokkiseafood-tteok-bokkigalbi-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.

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).

Jajangmyeon 자장면 / Korean Black Bean Sauce Noodle

When We ate lunch at Lotte Department Store in Busan, there’s so many choice to eat in there, but I’m curious with Jajangmyeon taste.

If you like to see Korean Drama or Reality Show, you will see the actor/actress eat Jajangmyeon. It’s Chinese Food in Korea. The taste sweet.

Jajangmyeon 자장면 or jjajangmyeon 짜장면 is a noodle dish topped with a thick sauce made of chunjang (a salty black soybean paste), diced pork and vegetables, and sometimes also seafood. Jajang (alternately spelled jjajang), the name of the sauce, is the Korean pronunciation of the Chinese characters 炸醬 (zhajiang), which literally means “fried sauce.” Myeon (also spelled myun) means “noodle”, which Chinese character is 麵 (mian).

The dish originated from zhajiangmian (炸醬麵, literally “fried sauce noodles”) in China’s Shandong region. The pronunciation of the dish’s name is nearly identical to that of its Korean counterpart. But Korean jajangmyeon differs from Chinese zhajiangmian, as Korean jjajangmyeon uses black Korean chunjang including caramel, and onions.

Credit: Wikipedia

Street of 쌈밥 Ssambap Restaurant Gyeongju # Gyeongsangbuk-do – South Korea

There’s a famous Ssambap Restaurant in Gyeongju Downtown. It called Street of Ssambap Restaurant.

Source: http://english.visitkorea.or.kr/enu/SI/SI_EN_3_6.jsp?gotoPage=1&cid=996701&out_service=

Gyeongju Ssambap, is a unique part of Korean cuisine. Ssambap (쌈밥) is a rice dish served with a variety of vegetable leaves, meat, and side dishes. Rice is wrapped inside a vegetable leaf with meat and topped with condiments. Though ssambap is readily available in many regions, Gyeongju ssambap is characterized by the number and variety of side dishes. Using seasonal ingredients, the servings are always fresh and plentiful. Dozens of ssambap restaurants are located along the road near Daereungwon. 
Price: 9,000~10,000 won per person. 

I actually really want to try this Korean Cuisine. But maybe, it’s not suitable with my taste, so I’m not like it that much. We choose Korean Original Beef. I ended up only eating Rice and egg (one of the side dish).

Tteokbokki 떡볶이 by My Korean Friend # Beijing – China

I have so many classmates from many country when studying Chinese Language in Beijing. And most of us become best friends.

One of my Korean friend invite me and my Japanese friend to eat lunch at her apartment. And when we arrive at her apartment (her apartment located in Wang Jing area), she has already cooked Tteokbokki 떡볶이 for us. And this is the most delicious Tteokbokki 떡볶이 that I have ever ate.

Tteokbokki 떡볶이 is one of famous street food in South Korea and also called stir-fried rice cakes.