What is Tteokbokki
This Korean dish has taken the internet by storm. It became so popular that all of my local Asian supermarkets started selling these rice-cakes, called Garae-tteok, overnight, and you basically have to sleep in front of the store to save some for yourself.
They are simmered in a rich, spicy-sweet broth and traditionally served with fish cakes and boiled eggs, but to make this dish vegan, we are going to add a bunch of fresh vegetables.
How to make Tteokbokki
Create a powerful broth
This is arguably the most important step, as it will serve as the main flavour-providing component in the dish. It is supposed to be rich, spicy, and sweet and prepared by combining a powerful dashi stock with a spicy-sweet sauce based on gochujang.
Cook the rice cakes
Add the drained rice-cakes and cook for a few minutes until they are tender.
If you wanted to add some protein, add some firm tofu slices.
And don’t be bothered by the shape of my rice cakes. My go-to store just didn’t have any cylindric ones left, but they are basically the same
Add the vegetables and reduce broth
The only non-negotiable are scallion stalks, but apart from them, feel free to use any vegetable you feel like goes well. I decided on carrots and Chinese cabbage.
Now, reduce the broth to intensify the flavours and reach a thick and sticky consistency.
When serving, garnish with some finely sliced green onion, sesame seeds and toasted sesame oil.
Dish variations
Rosé Tteokbokki: For the spice intolerant
This one is a milder version, that uses less spice and adds heavy cream and cheese to make it more creamy and complement the spiciness in the sauce
Rabokki: Adding Noodles
This is basically the same, but adds some wheat noodles (like ramen) to the dish.
Gungjung tteokbokki: Korean Royal Court Rice Cakes
This one is a stir-fry variation, which uses a soy-based sauce.
Tteokboki – Spicy Korean Ricecakes
Zutaten
Method
- Prepare the washed vegetables by julienning the carrots, roughly cutting the cabbage leaves into squares and cutting the scallion stalks into 4-5cm long sticks. Slice and reserve some of the green parts for garnish.
- Soak the rice cakes in warm water for 10mins and drain afterwards.
- In a pan, combine the water with the dashi and vegetable powder, add the dried seaweed and bring it to a light boil. In the meantime, combine the rest of the broth ingredients in a small bowl.
- Remove the seaweed, add the spicy sauce and whisk to combine. Bring it to a light boil.
- Add the drained rice-cakes and simmer for 7-10mins, stirring occasionally. If you are using tofu, add the slices as well.
- Lower the heat and add the vegetables. Mix and cook until the sauce has reduced to your desired consistency.
- Turn off the heat and optionally add MSG
- Garnish with the reserved scallion slices, sprinkle sesame seeds, and a touch of toasted sesame oil.
Notizen
- You probably have to go to your local Asian supermarket or order them online.
- If you can’t find vegan dashi powder, use more vegetable powder and add some algae
