Tteokbokki / Ddeokbokki is one of my favourite Korean food. The first I saw it was (of course) in the Korean show. It looked so tasty. And everyone kept saying that it’s spicy too. And I am a spicy lover. Then I decided to try this. Looked for the recipes from all over the place. Finally found Maangchi, the Korean lady I like so much. She is Korean and she has lots of mouth-watering Korean food recipes.
However, I did some changes to the sauce. I use what I can find here. And I reduce the spiciness a little bit, so husband can eat it too 😛
I usually put anything I have left in the fridge (beef / chicken / seafood / sausage). So everytime I make this, it’s never the same 😀
In my favourite Asian shop, they don’t have frozen proper Korean rice cakes. That leave me no choice but using the dried one (soak it for 24 hours before I can use it). But when I went to Stockholm last April, I found frozen rice cakes (proper one), I was so very happy (not for the price though). It is more expensive than the usual one I bought. But hey! It’s ok to spoil your self once in a while right? ^_^
- 250g Korean rice cakes (dried / frozen / fresh)
- 2 tbsp hot pepper paste (Gochujang)
- 1 tbsp hot pepper powder
- 2 stalks spring onion, sliced lengthways
- 1 small size onion, sliced
- 1 small carrot, sliced
- 100g meat (beef / seafood), thinly sliced the beef
- 2 eggs
- Prepare a large pot / wok. Pour 3 to 4 cups water into the pot.
- Add hot pepper paste, powder and 1 tbsp sugar into the water. Stir until the paste dissolved.
- Add carrots, meat, onion. Cook until the water reduced by half.
- Add rice cakes and spring onion. If its thick already and your rice cake not fully cooked yet (it should be a bit chewy, not hard) add a little bit more water.
- Add eggs and take off from the heat. Let the remaining heat cooks the eggs. And do not stir the eggs.