Simple Tteokbokki (Spicy Korean Rice Cakes) - Baek Jong Won
Simple tteokbokki; similar to one that you might find on the streets outside of an elementary school. No extra cabbage, veggies, toppings but super simple basic but delicious tteokbokki.
Course: Main Course, Snack
Author: Jennifer | Chopsticks and Flour
10 oz (300 g)tteok 35 small rice cake pieces
2-3slicesof fish cake
3pieces2 x 2 inches dashima
2cups480 ml water
If using frozen tteok, wash the rice cakes under cold water and place in cold water for 10 minutes.
In a small bowl, add in the sauce ingredients except for the fish sauce. We will add the fish sauce at the end.
Prep ingredients. Slice the fish cake into small pieces. Cut some of the green onions into long strips and others chopped.*Using the fried sheets of fish cake is preferred for this tteokbokki. Since it’s a simple broth, using the baked round pieces of fish cake won’t add the same flavor as the sheets of fish cake. This is usually standard in tteokbokki recipes overall.
Anchovy powder: Dehead and gut anchovy. Place on a nonstick frypan, dry cook the anchovy until lightly browned and fragrant. Toss them into blender and mix until it turns into powder.*Option: If you forgo the anchovy powder, dehead and gut anchovy. Add the anchovy pieces into the broth.
Make the broth. In a pot, add 2 cups of water. Add in the anchovy powder and dashima. Bring to a boil and simmer for about 10 minutes. Dispose of the dashima and skim off any of the foam.*The original recipe calls for about 2 ½ cups (600 ml) water but I found that to be too much.*Boiling dashima for too long will make the broth become bitter.
Add in the long green onion pieces, the fish cake and the rice cakes. Continue to simmer for about 2 minutes.*Adding in the fish cakes early allows the broth to form a deeper flavor.
Mix in the tteokbokki sauce into the broth. Make sure there are no clumps. Continue to simmer until the rice cakes are softened and the broth has thickened from the rice cake starch (5-8 minutes). Stir the rice cakes frequently so they don’t stick to the bottom of the pot.*If you feel the broth has reduced too much, you can add more water. This is to your preference.
Add in the ½ Tbsp of fish sauce, or to taste. *The original recipe calls for 1 Tbsp but I found it too salty.
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