Gukmul Tteokbokki (Soupy Spicy Rice Cakes) - Baek Jong Won Celebrity Chef
A soupy twist on the Korean spicy rice cake dish, tteokbokki!
Servings: 2 people
Ingredients
- 10 oz (300 g tteok) Korean cylinder rice cakes skant 2 cups
- 2 eggs, hardboiled
- 2 sheets of Korean fish cake
- 1 green onion scallion
Broth
- 1 Tbsp anchovy powder
- 1 kelp piece (dashima 다시마) 2 x 2 inch piece
- 2 ½ cups 600 ml water
Sauce
- 1 Tbsp gochugaru 고추가 Korean chili flakes
- ½ Tbsp gochujang 고추 Korean red pepper paste
- ½ Tbsp soy sauce 간장
- ½ anchovy fish sauce멸치엑 myeolchi aekjeot
- ½ Tbsp sugar
Instructions
- If using refrigerated or hardened rice cakes, soak in room temperature water for about 10 minutes to soften. Cut the fish cake into bite size pieces.
- Chop half of the green onion. The other half, cut into long strips. Set aside.
- Broth. Gut the anchovy*. Lightly stir fry a handful of stock anchovy on a frypan (with no oil) until lightly toasted and golden. Process in a blender or food processor to make the powder.
- In a medium saucepan, add the water, dashima and 1 Tbsp anchovy powder. Continue to add in all of the sauce ingredients and mix out any of the clumps. Drain the rice cakes from Step 1 and add them into the saucepan. Add in the rice cakes and the strips of green onion.*Save the chopped green onion for later.
- Continue to simmer until the rice cakes and strips of green onions are soft, about 10 minutes. Top with the chopped green onions and simmer for about another 1-2 minutes. Place the hardboiled eggs on top and any other toppings you want! Enjoy!
Notes
*Remove the heads and gut the dried anchovies (slit the anchovy in half to take out the black middle strip).