Tteokbokki Recipe With Gochujang

2. Boil the soup stock in a shallow pot over medium high heat and dissolve the tteokbokki sauce by stirring it with a spatula. Once the seasoned stock is boiling, add the rice cakes, fish cakes and onion. Boil them a further 3 to 5 mins until the rice cakes are fully cooked. Place 2 cups warm water, 1/3 cup gochujang, 3 tablespoons gochugaru, 3 tablespoons honey, and 3 tablespoons fish sauce in a medium bowl and whisk until combined. When the rice cakes are ready, drain them. Place in a 12-inch cast-iron skillet or 9x13-inch broiler-safe baking dish. Cut the fish cakes into bite-size pieces.

Instructions. Soak rice cakes in a bowl of water for 10 minutes. Meanwhile make the anchovy stock. Combine dried anchovies, sea kelp, and water in a pot. Bring to a gentle boil and simmer for 4-5 minutes. Discard the anchovy and sea kelp and reserve 2-1/2 cups of stock. Save the rest of stock for a later use. 1 lb rice cakes, 3 cups water or anchovy stock, 1 cup fish cakes. Cook: Cook over medium heat until the rice cakes are soft and the sauce thickens to your liking. About 5 to 7 minutes. Add more stock/water if desired. Season and serve: Taste and adjust to your liking. Add more sugar or soy sauce if desired.

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How to make tteokbokki. Soak the rice cakes for about 20 minutes or longer unless you're using freshly made soft rice cakes. Cut the fish cake, cabbage, and scallions into about 2-inch long pieces. In a large pan, stir in the sauce ingredients to the anchovy broth (or water). Bring it to a boil before adding the rice cakes.

Directions. Add the water, dried anchovies, and dried kelp to a shallow pot or pan. Boil for 15 minutes over medium high heat without the lid. Combine gochujang (hot pepper paste), gochugaru (hot pepper flakes), and sugar in a small bowl. Remove the anchovies and kelp from the pot and add the rice cake, the mixture in the bowl, the green onion.

Transfer the rice cakes to a pot of boiling water and blanch for just 30 seconds. Immediately drain and rinse under cold water. Make tteokbokki sauce by mixing 3 tbsp gochujang + 3 tbsp sugar + 1 tbsp gochugaru + 1 tbsp garlic + 1 tbsp soy sauce in a small bowl. Set aside. Heat a skillet over medium heat.

Mix the gochujang, gochugaru, sugar, and finely chopped/grated garlic together in a small bowl and set the sauce aside. In a shallow pan, boil water on medium heat. Add in the kelp, bonito flakes, and dashi powder and boil for 5 minutes to make a dashi stock. Scoop out the bonito flakes and kelp and discard them.

If you have frozen rice cakes, soak them in warm water for about 10 minutes to soften. Then drain. Mix the sauce. In a small mixing bowl, add gochujang, gochugaru, soy sauce, garlic, brown sugar, and honey. Mix to combine. Cook the sauce. In a small pot over medium-high heat, bring the stock to a boil.

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