Tteokbokki (떡볶이)
I would like to introduce you to the recipe for Tteokbokki. In Korea, there are many different types of Tteokbokki, offering a variety of flavors and preparation methods. Therefore, I will be sharing many Tteokbokki recipes in the future.
The most important element in Tteokbokki is the two types of rice cakes used. There are the wheat-based rice cakes, known as "mil-tteok," and the rice flour-based rice cakes, called "rice-tteok." In Korea, there is even a distinction between fans of rice-tteok and fans of mil-tteok. It can be said that rice-tteok is slightly chewier. However, many people claim that the sauce absorbs better into mil-tteok, making it tastier.
In Germany, these ingredients are often available in Asian markets. I buy all the varieties I can find. You can find information about the different types of rice cakes on the "Ingredients" page.
When looking for Korean recipes, there is an important detail that is often overlooked: the unit of measurement. The Korean tablespoon is slightly smaller than the standard tablespoon. Many recipes provide measurements based on Korean tablespoons because it is more convenient.
Instructions
Bring 360 ml of water to a boil in a pot and add the Tteokbokki rice cakes. If the rice cakes are frozen, soak them briefly in water beforehand.
Once the water is boiling, add all the seasonings, mix well, and stir frequently while cooking to prevent sticking.
When the broth has reduced, cut green onions into small pieces using scissors and sprinkle some sesame seeds on top. Done!
It will be delicious!
Additionally, fish cakes, sesame seeds, cabbage, and boiled eggs can be added to make the dish more delicious.