Gukmul Tteokbokki (Soupy Spicy Rice Cakes) - Baek Jong Won Celebrity Chef
A soupy twist on the Korean spicy rice cake dish, tteokbokki!
Course: Main Course, Snack
Author: Jennifer | Chopsticks and Flour
10oz (300 g tteok)Korean cylinder rice cakes skant 2 cups
2sheets of Korean fish cake
1kelp piece (dashima 다시마) 2 x 2 inch piece
2 ½cups600 ml water
1Tbspgochugaru 고추가Korean chili flakes
½Tbspgochujang 고추Korean red pepper paste
½Tbspsoy sauce 간장
½anchovy fish sauce멸치엑myeolchi aekjeot
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!
*Remove the heads and gut the dried anchovies (slit the anchovy in half to take out the black middle strip).
Gukmul Tteokbokki (Soupy Spicy Rice Cakes) - Baek Jong Won Celebrity Chef https://www.chopsticksandflour.com/gukmul-tteokbokki-soupy-spicy-rice-cakes-baek-jong-won-celebrity-chef/