Tteokbokki

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Darth Vader
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01/08/2016
"Beyond its interesting name is an even more interesting and spicy dish for all lovers of exotic cuisine."
Preparation30 min.
Cooking30 min.
Тotal60 min.
Servings3
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Ingredients

  • fish croquettes - 1, flat
  • rice cakes - 24
  • cabbages - about 4.5 oz (120 g), chopped
  • green onions - 2
  • for the sauce
  • fish broth - 3 cups, or water
  • gochujang - 3 tbsp, Korean paste + 1 - 3 tsp gochugaru hot pepper flakes if you like spicy
  • soy sauce - 1 tbsp
  • sugar - 1 tbsp
  • corn syrup - 1 tbsp (or 1 more tbsp sugar)
  • garlic - 2 tsp, mashed
  • sesame oil - 1 tsp
  • sesame seeds - 1 tsp, for sprinkling
measures

Preparation

You'll find fish croquettes and rice cakes of all kinds in your typical Korean food store - fresh, cooled, frozen.

Make a fish broth (from anchovies) or simply use water. Cut the cabbage, fish croquettes and green onions into 2″ (5 cm) pieces.

Pour the broth into a large, deep pan and pour in all of the ingredients for the sauce, excluding the sesame oil and sesame seeds. Bring to a boil on a moderate stove, while stirring, in order for the chili paste (gochujang) to dissolve well.

Add the rice cakes and boil another 10 min. until the croquettes soften and the sauce thickens. Stir regularly, so that the rice cakes don't stick to the bottom of the container.

Add the chopped vegetables and fish croquettes. Stir carefully and boil for another 4-6 min., then try the sauce and season with spices if necessary.

Finally, add the sesame oil and sesame seeds right before you turn off the oven. Serve the Tteokbokki right away.

This dish is not suitable for reheating in the microwave.

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