Tteokbokki Dreamy Sweet & Spicy Korean Rice Cakes

 Sweet and zesty, sassy, chewy tteokbokki is one of my unequaled most loved carbs.

Tteokbokki is likely THE most popular road food in Korea. They're chewy rice cakes stewed in a wonderful blend of sweet, flavorful, zesty sauce that is totally habit-forming. The best thing about tteokbokki is that it's so natural to make. It's scrumptiously basic and totally adjustable. What are you hanging tight for, tteokbokki is in your future!

What is tteokbokki?

They're zesty Korean rice cakes. Tteokbokki in a real sense implies pan-seared rice cakes: tteok is the word for rice cake and bokki implies broiled. It's an incredibly well known dish, both as road food and solace food at home. Tteokbokki are made with round and hollow rice cakes stewed in a thick and hot sauce.

What does tteokbokki taste like?

It suggests a flavor like paradise! Assuming you love carbs, you'll adore tteokbokki. It's chewy and filling, sweet and hot and exquisite. In the event that you haven't had it previously, consider it an exquisite mochi or perhaps like gnocchi in a hot sauce. Korean rice cakes are chewy and fun. The rice cakes themselves are extremely gentle yet when you cook them in sauce, they absorb flavor like a wipe and become extraordinarily heavenly. Numerous tteokbokki likewise have fish cakes and bubbled eggs included for additional flavor and protein.

Is tteokbokki hot?

Contingent upon your flavor level tteokbokki is on the spicier side. To make gentle tteokbokki, I have a variation beneath.

The most effective method to make tteokbokki

Drench the rice cakes. Drench the rice cakes in a touch of warm regular water to relax and mellow them.

Make the sauce. While the rice cakes are dousing, combine as one the tteokbokki sauce in a little bowl: gochujang, gochugaru, soy sauce, sugar, and garlic.

Stew. Mix the sauce into some anchovy stock and bring to a stew. Add the rice cakes and cook until the sauce diminishes and the rice cakes are chewy, delicate, and warmed through.

Appreciate! Wrap up with a shower of toasted sesame oil, toasted sesame seeds, and cut scallions, and appreciate warm.

Fixings: 

1. Garae-tteok/tteokbokki rice cakes. You can find Korean rice cakes newly made, bundled in the refrigerated segment, or frozen in the cooler walkways at a Korean supermarket. Most Korean supermarkets make their own, which would be the most ideal decision since they're delicate and chewy, however, the bundled and frozen rice cakes work extraordinary as well.
2. Anchovy stock. Anchovy stock, similar to dashi in Japanese cooking, is a spine of Korean food. You can make your own by utilizing little dried anchovies and dried kelp, or you can utilize these convenient anchovy stock bundles that work like a little tea bag that you steep in steaming hot water. The anchovy stock adds profound umami and flavor that you don't get in the event that you're simply utilizing water. Assuming you have dashi at home, you can utilize that as well.
3. Tteokbokki sauce. Tteokbokki sauce is comprised of gochujang, gochugaru, soy sauce, sugar, and garlic. It's garlicky, a smidgen sweet, and zesty. It's certainly really flavorful and keeps you needing to return to an ever-increasing extent.
4. Korean fish cakes. I did exclude fish cakes in my tteokbokki however I love Korean fish cakes. They're chewy and flavorful and have the best surface. They come in ball structures, tube structures, and sheets. Most tteokbokki utilizes sheets, cut into triangles, squares, or strips.
5. Toasted sesame oil. A sprinkle of toasted sesame oil just before you serve adds a brilliant sheen and fragrant completion.
6. Scallions. Daintily cut scallions add newness and nibble.
7. Toasted sesame seeds. Two or three hot, nutty sesame seeds and a touch of textural contrast.