Enjoy this classic and super simple Korean teokbokki – similar to the teokbokki you can find on the street outside of primary school in Korea! No cabbage, vegetables, extra toppings, but super simple but delicious Tteokbokki.

Common Teokbokki (spicy Korean rice cake)

There are many kinds of teokbokki in Korea, and each has its own recipe. I’ve also published some variants you can search for! It’s perfect for those days when I feel very lazy and have nothing left in the fridge! Nowadays, with all the world events, we spend a lot more time eating at home and trying not to shop too much… this recipe was very helpful! It is also a more classic type sold on the street. Although there are many variations in Korea, many street tteokbokkis in Korea are just rice wafers and hot sauce, sometimes fish wafers, which I have added to these.

Common Teokbokki (spicy Korean rice cake)

Common Teokbokki (spicy Korean rice cake)

It’s another recipe from the famous chef Baek Jeong Won! There are also many variations, but this is probably one of the simplest! The only unique step he takes in this recipe is the use of anchovy powder, as he uses in Gukmul Tteokbokki (hot rice cake with soup).  Simply mix the roasted Korean anchovies in a deep fryer and grind, mix or incorporate into a blender or kitchen blender. This gives the stock a deeper taste and it is not necessary to prepare the anchovies separately. Make sure the anchovies are very finely ground, otherwise the powder may float around. I already made that mistake when I was too lazy to make up for it. If this happens, you can remove the top of the broth later. *If you want to skip this step, just make an anchovy stock and cook the anchovies in water as usual! The simplest of the two!

Enjoy this simple Teokbokki classic! Not too spicy, not too sweet.

Simple teokbokki (spicy Korean rice cakes) – Paik Jong Won

Simple tteokbokki; similar to those on the street outside primary school. No cabbage, vegetables, extra toppings, but super simple but delicious Tteokbokki.

Cooking time 10 min.

Cooking time 20 minutes

Yeah, of course: Main course, starters

Kitchen: Korean language

Timetables : 2 persons

Jennifer | Chopsticks for Food and Flour

Ingredients

  • 10 ounces (300 g) heifers 35 small slices of rice cake
  • 2-3 slices of fish cakes
  • 1 tablespoon anchovy powder
  • 3 pieces 2 x 2 inch line
  • 2 green onions

Sauce

  • 2 glasses 480 ml water
  • 1 tablespoon sugar
  • 1 tablespoon Gozhujiang
  • 2 tablespoons Godguru
  • 1 tablespoon soy sauce
  • ½ tablespoon of fish sauce

Instructions

  • If you are using a frozen cake, wash the rice cakes under cold water and put them in cold water for 10 minutes.
  • Add the ingredients for the sauce to the small bowl, except for the fish sauce. Finally, we add the fish sauce.
  • Ingredients for cooking. Cut the fish cake into small pieces. Cut one part of the green onions into long strips and the other part into long strips. Because it is a simple broth, the use of fried pieces of fish pie will not add the flavour of fish leaves. This is usually the norm in tteokbokki recipes in general.
  • Anchoring powder : Anchovy head and gut. Place the anchovies on a non-stick roasting pan and dry until brown and aromatic. Throw them in a blender and mix them until they become powder: If you do not use the anchovy powder, grandfather and anchovy intestine, add the pieces of anchovy to the stock.
  • Make some broth. Add 2 glasses of water to the pan. Add anchovy powder and Dashima. Bring to the boil and cook for about 10 minutes. Remove the grater and remove the foam. * For the original recipe you need about 2 glasses (600 ml) of water of ½, but I thought it was too much. * If the grater is soaked too long, the stock becomes bitter.
  • Add long slices of green onions, fish cake and rice cake. Cook for about 2 minutes * By adding to fish cakes early, the stock can develop a deeper taste.
  • Mix the Teokboki sauce in the broth. Make sure there are no lumps. Continue cooking until the rice cakes soften and the stock thickens (5-8 minutes). Stir the rice cakes often so that they do not stick to the bottom of the pan. * If you feel that the stock has shrunk too much, you can add water. It’s at your discretion.
  • Add ½ tablespoon of fish sauce, or to taste. *The original recipe asked for 1 tablespoon, but I thought it was too salty.

Common Teokbokki (spicy Korean rice cake)

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