Tteokbokki - Spicy Korean Rice Cakes

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Description:

Tteokbokki (떡볶이) is a beloved Korean street food known for its chewy rice cakes (tteok) coated in a spicy, sweet, and savory gochujang-based sauce. It's a popular comfort food that can be enjoyed as a snack or a main dish. Traditionally, tteokbokki is made with cylindrical rice cakes, fish cakes, and a variety of vegetables, all simmered together to create a dish that's bursting with flavor. The spicy kick from the gochujang (Korean chili paste) is balanced by the sweetness from sugar and the umami from soy sauce, making it an addictive treat.

Here are three of the easiest and most popular locations to find Tteokbokki from street vendors in South Korea:

Myeongdong, Seoul

- Myeongdong Shopping Street: One of the most famous shopping and street food districts in Seoul, Myeongdong is packed with food stalls offering a variety of Korean snacks, including Tteokbokki. Vendors are easy to spot along the main shopping streets, especially in the evenings when the area becomes a bustling food paradise.

- Myeongdong Food Alley: A specific area within Myeongdong where street food vendors line up, selling classic Korean dishes. Tteokbokki is a popular choice here, often served with other snacks like fish cakes and fried dumplings.

These locations are some of the best and easiest spots to find Tteokbokki in South Korea, offering a vibrant atmosphere and authentic taste of this beloved street food.

Ingredients:

For the Tteokbokki:

- 1 lb (450g) Korean rice cakes (tteok), cylindrical

- 4-5 cups water

- 3 tablespoons gochujang (Korean red chili paste)

- 1 tablespoon gochugaru (Korean red chili flakes) - optional, for extra heat

- 2 tablespoons soy sauce

- 1 tablespoon sugar

- 1 tablespoon corn syrup or honey

- 2 cloves garlic, minced

- 1 teaspoon sesame oil

- 1/2 lb (225g) fish cakes, cut into bite-sized pieces (optional)

- 1 small carrot, julienned

- 1/2 onion, sliced

- 1 green onion, chopped

- 1 hard-boiled egg, halved (optional)

- 1 tablespoon roasted sesame seeds, for garnish

Instructions:

1. Prepare the Rice Cakes:

   - If using refrigerated or frozen rice cakes, soak them in warm water for 10-15 minutes to soften them. Fresh rice cakes can be used directly without soaking.

2. Make the Sauce:

   - In a large, deep skillet or pot, combine the water, gochujang, gochugaru (if using), soy sauce, sugar, corn syrup, minced garlic, and sesame oil. Stir well to combine.

  - Bring the sauce to a simmer over medium heat, allowing the flavors to meld together.

3. Cook the Tteokbokki:

  - Once the sauce is simmering, add the softened rice cakes to the pot. Stir well to coat the rice cakes in the sauce.

  - Simmer the rice cakes for about 8-10 minutes, stirring frequently to prevent sticking. The sauce should thicken, and the rice cakes should become soft and chewy.

  - Add the fish cakes, carrot, and onion to the pot. Continue to simmer for another 5-7 minutes, until the vegetables are tender and the fish cakes are heated through.

4. Finish the Dish:

   - Stir in the chopped green onion and cook for an additional 1-2 minutes.

  - Taste the sauce and adjust the seasoning if needed, adding more sugar for sweetness, soy sauce for saltiness, or gochugaru for heat.

5. Serve:

   - Transfer the Tteokbokki to a serving dish. If desired, garnish with halved hard-boiled eggs and a sprinkle of roasted sesame seeds.

  - Serve hot as a main dish or as a snack, with additional sides like kimchi or pickled radish.

Nutritional Information (per serving, assuming 6 servings):

- Calories: Approximately 300-350 kcal

- Fat: 5g

 - Saturated Fat: 1g

- Protein: 7g

- Carbohydrates: 65g

 - Sugars: 12g

- Fiber: 2g

Notes:

- Rice Cakes: Korean rice cakes (tteok) are the star of this dish. They are chewy and absorb the flavors of the sauce well. You can find them in Korean or Asian grocery stores, either fresh, refrigerated, or frozen.

- Gochujang: The amount of gochujang can be adjusted depending on your spice tolerance. For a milder dish, reduce the amount, or omit the gochugaru.

- Fish Cakes: Korean fish cakes (eomuk) add a savory flavor to the dish, but they can be omitted or substituted with other proteins like tofu or even sausage.

- Vegetables: Carrots and onions are common, but you can also add other vegetables like cabbage, zucchini, or bell peppers.

- Serving Suggestions: Tteokbokki is often served with additional sides like boiled eggs, which help balance the spice, or a sprinkle of cheese for a fusion twist.

- Storage: Tteokbokki is best eaten fresh while the rice cakes are soft and chewy. However, leftovers can be stored in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water to soften the rice cakes again. Tteokbokki is a perfect dish for those who love spicy, flavorful food. Its combination of chewy rice cakes and a richly flavored sauce makes it a satisfying meal or snack. Whether enjoyed on its own or as part of a larger Korean meal, Tteokbokki is sure to delight with its bold flavours and unique texture!

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