Tteokbokki
IF YOU WANT TO FIND THE HARDEST RECIPE TO PRONOUNCE YOU HAVE FOUND IT MY FRIEND. This is my favorite way to make Tteokbokki because not everybody has dashi, and adding fish sauce, and imitation crab to your vegetable or chicken stock gives it enough umami to come through the powerful gochujang. If you do not have gochugaru you will still be fine, just add a teaspoon of chili powder in its place. If you do not have chili powder either, you can add in another tablespoon of gochujang and another tablespoon of sugar. Here is my take on:
Tteokbokki!
Ingredients:
1 Package of Tteokbokki rice cakes
Your choice of fishballs
2 cups of unsalted vegetable stock (or chicken)
3-4 sticks of imitation crab
1 can of baby corn
3 tablespoons of gochujang
3 tablespoons of sugar
1 teaspoon of soy sauce
1 teaspoon of fish sauce
1 teaspoon of onion powder
1 teaspoon of garlic powder
1 teaspoon of gochugaru
1 teaspoon of sesame oil
½ cup of mozzarella cheese
To Garnish:
Narutomaki
Sesame seeds
Green onion
Your choice of egg (I chose quail eggs but you don’t have to!)
Directions:
Soak your rice cakes in warm water for 10 minutes
In a large pot add in your fish balls, drained baby corn, 3 tablespoons of gochujang, 3 tablespoons of sugar, 1 teaspoon of soy sauce, 1 teaspoon of fish sauce, 1 teaspoon of onion powder, 1 teaspoon of gochugaru and 1 teaspoon of sesame oil, and set it to medium heat
Stir and goat until it becomes a thick mixture
Then add in your 2 cups of unsalted vegetable stock
And stir until fully dissolved together
Add in your drained rice cakes, and imitation crab and stir until fully submerged, raise the heat to high.
Cover your pot and let cook until rice cakes are tender (about 5 minutes)
Once fully cooked, I like to add a sprinkle of mozzarella to my bowl or plate and then add the cooked tteokbokki on top and then add more mozzarella on top!
Garnish with narutomaki, sesame seeds, green onion and your choice of egg!
Tips:
You can add cooked ramen noodles to your tteokbokki!
Canned quail eggs will work too!
I don’t like adding cheese to the entire pot just in case I can’t finish it and want to store it for later!
I like baby corn because it adds enough crunch, but regular corn will work too.
When reheating I like to add water and microwave with saran wrap!
Adding narutomaki and green onion gives it a perfect pop of color!
