How Make Spicey.rice Cake Crispy

When I lived in Korea I learned the secret to making good tteokbokki from a famous place in a local marketplace. It was run past an old lady who could always be found stirring her pot of tteokbokki, and there were always people lined upwards to purchase information technology.

She was cooking right in front of the states to I saw she used dried anchovies in her stock. That ingredient made a huge difference in the season, so I started using it when I fabricated my tteokbokki at home. I once ran out of dried anchovies and made tteokbokki without it, and it didn't sense of taste at all like what I was expecting. So don't forget to ever make a skilful stock with stale anchovies when you make this! It totally makes this dish!

Ingredients

i pound of cylinder shaped rice cake, bought or bootleg. (Use a little more if y'all're not adding hard boiled eggs and fish cakes)
four cups of water
7 large size dried anchovies, with heads and intestines removed
6 x 8 inch dried kelp
⅓ cup hot pepper paste
1 tablespoon Korean hot pepper flakes (gochugaru)
i tablespoon carbohydrate
3 green onions, cut into 3 inch long pieces
2 hard boiled eggs, shelled (optional)
½ pound fish cakes (optional)

Directions

Add the h2o, dried anchovies, and stale kelp to a shallow pot or pan.
Boil for 15 minutes over medium loftier rut without the lid.
Combine hot pepper paste, hot pepper flakes, and sugar in a small bowl. Remove the anchovies and kelp from the pot and add together the rice block, the mixture in the bowl, the green onion, and the optional fish cakes and hard boiled eggs. The stock will be almost 2½ cups.
Stir gently with a wooden spoon when it starts to boil. Keep stirring until the rice block turns soft and the sauce thickens and looks shiny, which should take most 10 -15 minutes. If the rice cake is non soft enough, add more than h2o and keep stirring until soften. When you apply freshly fabricated rice cake, it takes shorter time. If you lot use frozen rice block, thaw information technology out and soak in common cold h2o to soften information technology earlier cooking.
Remove from the heat and serve hot.

ddeokbokki

Posted on Monday, September 10th, 2007 at 8:56 pm. Last updated on October i, 2021.
Tagged: cylinder shaped rice cake, ddeokbokki recipe, ddukbokki, 떡볶이 조리법, korean food, Korean recipes, korean snack, Korean spicy rice cake, Korean street snack, Maangchi recipes, spicy ricecake, tteokbokki, tteokbokki recipe