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The ingredients needed to make Korean spicy rice cake (tteokbokki):
- Provide 7 dried sardines heads and guts removed
- Prepare 1 sheet dried kelp 5inchx5inch
- Get 4 cups water
- Get 1 pound Korean rice cakes
- Take 1/3 cup red pepper paste
- Prepare 1 tablespoon red pepper flakes
- Prepare 1 tablespoon sugar
- You need 3 green onions sliced into 2 inch long pieces
Steps to make Korean spicy rice cake (tteokbokki):
- Boil the kelp, sardines (heads and guts removes) in water for 15 minutes to make a stock.
- Mix the red pepper paste, red pepper flakes and sugar in a bowl.
- Remove the sardines and kelp from the boiling water.
- Add the rice cakes, green onions and red pepper mixture to the stock.
- Cook on medium heat/high heat until the stock boils off and the sauce becomes shiny.
I actually prefer Rabokki more than Tteokbokki as there's more interesting and delicious additional ingredients in it. 🙂 How about you? It's impossible to resist the flavor-texture combo of this supremely satisfying Korean snack food—a riffable dish found as often in street food stalls as in home kitchens. In this version, we sear the chewy rice cakes until the outsides are crisp before tossing them in the spicy-sweet gochujang sauce. Tteokbokki is surprisingly easy to make at home. The stock base is made from powdered dashi stock (rather than homemade dashi), so you can make it in minutes.
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