This fun-loving snack is called tteokbokki in Hangul (Korean language). Dashi is traditionally use but low-sodium canned broth works well and saves time. See the main blog post for more tips.
Servings: 4
Ingredients
8ouncesKorean round frozen rice cakes,precut as 2-inch lengths, thawed
2 to 3tablespoonsgochugaru(Korean coarsely ground red pepper)
1tablespoongochujang(Korean red pepper paste)
1tablespoonsugar
2tablespoonscanola or other neutral oil
Instructions
Put the rice cakes in a bowl and add water to cover by 1 inch. Let soak for 30 to 60 minutes, then drain. The soaking can be done a day in advance.
Meanwhile, for the soft-boiled egg, select a small (roughly 1-quart) saucepan. Add water to about 1 inch of the pot rim. Add the baking soda, 1 teaspoon salt, and vinegar, then bring to a boil over high heat. Add the egg(s) and when the water just starts to boil again, lower the heat to maintain a gentle boil. Cook for 6 minutes total. Meanwhile, prepare an ice bath with about 6 ice cubes and water to cover by 1 inch. When the eggs are cooked, use a slotted spoon to transfer the eggs to the ice bath. Chill for 5 minutes, then crack and carefully peel the eggs. Sliced each lengthwise in half, sprinkle the cut side lightly with salt, and set aside.
Mince the garlic, then put in a bowl. Mince half of the onion and add it to the garlic. Slice the remaining onion half and set in another bowl. Cut the green onions crosswise into 1-inch lengths, and add to the sliced onion. Cut the fish cake or tofu into bite-size pieces roughly as long as the rice cakes but half as thin; add to the sliced onion and green onion.
Pour ½ cup of the broth in the small saucepan, then pour the remaining broth (about 1 cup plus 2 tablespoons) into a medium (10-inch) nonstick skillet. If using the broth, add 1 teaspoon fish sauce to the saucepan to make the pepper sauce and ½ teaspoon fish sauce to the skillet to cook the rice cakes.
To the saucepan, add the garlic, onion, gochugaru, gochujang, and sugar. Bring to a bubbly simmer over medium heat, then lower the heat to cook for 8 to 10 minutes. Stir frequently to prevent sticking. The sauce is done when it’s thick like loose tomato paste and there flavors have melded well. Remove from the heat and let cool.
Bring the broth in the skillet to a boil. Add the rice cakes and cook for about 10 minutes, stirring occasionally, until chewy-soft; add water if needed. When the liquid has nearly disappeared, remove from the heat. For less dramatic pan-frying, hold the rice cakes on a plate while you wash and dry the pan, then add 2 tablespoons of oil to the pan, heat over medium then return the rice cakes to fry. (Otherwise, keep the cakes on the pan and add the 2 tablespoons of oil.)
Fry the rice cakes gently for the next 3 to 5 minutes, stirring and flipping occasionally, then more frequently as the cakes pick up some crispness here and there. Raise the heat to medium-high, add the fish cakes (or tofu), sliced onion, and green onion. Cook for 1 to 2 minutes to heat through. Then add half (½!) of the sauce. Stir to coat well and cook for 45 to 60 seconds to heat through. Splash in water if things look dry or threaten to burn. Turn off the heat, then taste and if needed, season with salt. Transfer to a plate or shallow serving bowl. Garnish with a little slice green onion, if you have it lingering around. Garnish with the eggs.
Notes
If you use freshly made rice cakes, skip the soaking and cooking in broth. Just add oil to the skillet. heat until nearly smoking, then panfry the rods to a crisp-chewiness. There’s enough sauce for a double batch (use extra broth and a large, roughly 12-inch wide, skillet). Store extra sauce in the fridge for up to 5 days.Miss nothing. SUBSCRIBE to my recipes, posts + newsletter!