Tteokbokki, also known as ddeokbokki or topokki,is a popular Korean snack food which is commonly purchased from street vendors or Pojangmacha. Originally it was called tteok jjim (떡찜), and was a braised dish of sliced rice cake, meat, eggs, and seasoning.
So while I was completely and utterly sick from a head cold for a good week I ended up watching some Korean dramas online and I stumbled upon one called Gourmet. This drama was all about the traditional foods of Korea and of course the drama of the characters’ lives, but anyways I got really into the food shown on it. This has led me to wanting to make some of the dishes. Well at least the ones that I can kind of manage with the limited supplies on hand in my town.
So today, finally after getting over the nasty cold, I will show you how to make topokki. Well a version that I am able to make right now. After looking over dozens of food blogs and videos I have come up with my own version. Let’s hope it’s not too spicy to eat. As an added bonus you can add instant ramen to the mix as well and it’s really tasty.
Here are the ingredients needed for this recipe:
- 1lb. rice cake sticks (there are different types, the smaller they are the less time it takes to cook them, so be careful when cooking them, try not to overcook them.)
- 4 oz. fish cake, thinly sliced
- 4 oz. cabbage (optional)
- 1/2 medium carrot, thinly sliced (optional)
- 1 green onion, cut into 2-inch pieces (I had tiny ones from the market so I used 3 of them)
- 4 boiled eggs (optional)
- 8 oz. fish meat balls (optional)
- 2 Tbsp. gochujang (hot pepper paste) I’ll be using a milder version (Korean Bean Paste [green container])
- 1 tsp. red pepper powder (paprika for my taste)
- 1 tsp. garlic, minced
- 1/2 Tbsp. mirin
- 1 Tbsp. corn syrup
- 1 Tbsp. soy sauce
- 2 Tbsp. sugar
- 3 cups anchovy stock, vegetable stock, water, or in this case dashi
- 1 Tbsp. ketchup (optional)
Step 1: Prepare the rice cakes as indicated by the packaging.
Step 2: In a large saucepan, add stock or water, pepper paste, sugar, corn syrup, pepper powder, and garlic and bring to a boil. (When you add in the pepper paste make sure you press it in, cause it doesn’t like to dissolve easily)
Step 3: Add in the rice cakes, cabbage, carrot, and fish cake. (Add the instant ramen)
Step 4: Turn heat down to low and simmer for 5 minutes, stirring occasionally.
Step 5: Add in remaining ingredients.
Step 6: Keep stirring until rice cakes are cooked through, or soft. (I removed everything but the sauce so that I could thicken the sauce without overcooking everything else.)
Step 7: Serve hot and garnish if desired with sesame seeds and sliced green onion.