Tteokbokki (Dukbokki)

Name: Tteokbokki (Dukbokki)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1 pound tteokbokki (Korean rice cakes); 3½ cups anchovy stock or water; 6 x 6 inch piece dried kelp; 3 tablespoons gochujang (Korean red chili paste); 1 tablespoon gochugaru (Korean chili pepper flakes); 1 tablespoon soy sauce; 1 tablespoon sugar; 4 ounces Korean fish cakes, rinsed, patted dry and sliced into bite sized pieces; 1 teaspoon toasted sesame oil; 3 scallions, chopped; 1 teaspoon sesame seeds

A deliciously sweet and fiery Korean rice cakes recipe ready in 35 minutes.

⏱️ 35 menit 🔪 Persiapan: 10 menit 🔥 Masak: 25 menit 📊 Sedang ⭐ 5.0 (15) 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Foto: Pickled Plum — Caroline Phelps

Bahan-bahan

4 porsi

1 pound tteokbokki (Korean rice cakes)
3½ cups anchovy stock or water
6 x 6 inch piece dried kelp
3 tablespoons gochujang (Korean red chili paste)
1 tablespoon gochugaru (Korean chili pepper flakes)
1 tablespoon soy sauce
1 tablespoon sugar
4 ounces Korean fish cakes, rinsed, patted dry and sliced into bite sized pieces
1 teaspoon toasted sesame oil
3 scallions, chopped
1 teaspoon sesame seeds

Langkah-langkah

Make the broth: In a medium size pot over high heat, add the anchovy stock and dried kelp and bring to a boil. Remove the kelp, lower the heat to low, and simmer for 10 minutes, uncovered.
Season the broth: Stir in gochujang, gochugaru, soy sauce and sugar – and bring back to a boil.
Cook the rice cakes: Add the tteokbokki cakes and cook for 8-10 minute, stirring frequently until they are soft.
Add the fish cakes: Add them and cook for 4 minutes, stirring frequently.
Serve. Turn off the heat and add the sesame oil and scallions. Stir and transfer to a bowl. Sprinkle sesame seeds on top and serve.