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Tteokbokki


This was the end of the evening with much of the sauce absorbed... imagine it 70% saucier.


I've tried 3 recipes for tteokbokki and this is the clear winner. Sorry, Maangchi and Korean Bapsang... this recipe from My Korean Kitchen is the only one I will make going forward.

My only changes were to use dashi broth instead of kelp/anchovy broth, and more green onion.

I like it with kimchi and pickled cucumbers on the side. 


The Recipe: (from My Korean Kitchen) (serves 4)
12 oz cylindrical rice cakes, soaked in warm water for 10 minutes
6 oz fish cakes
2 c stock (kelp/anchovy or dashi)
1 small onion, sliced thin
3 tb gochugang
1.5 tb sugar
1 tb soy sauce
1 tsp garlic, minced
1 tsp gochugaru
1 tsp sesame seeds
1 tsp sesame oil
3 green onions, sliced
  • Mix gochugang, sugar, soy sauce, garlic, and gochugaru in a bowl.
  • Bring stock to a boil, then stir in the gochugang mixture.
  • Add rice cakes, fish cakes, and onion. Boil about 5 minutes, then simmer a few minutes until the sauce thickens.
  • Stir in the sesame seeds, sesame oil, and green onions.

The Verdict:
Overall grade: A
Overall reason: Not healthy, but so so delicious.
Time to prepare: 20 minutes
Husband quote: "Ooh, the yummy squishy meal!"

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