Tteokbokki (Rice cakes)

                   Tteokbokki (Rice cakes)

Tteokbokki (rice cakes) are also a stable in Korea. We like the korean Mochi so we were a bit hesitant to try the rice cakes, but man are they good. This recipe is from "My Korean Kitchen" with an add on of Buckwheat Ramen and an egg.

This is what you need:

for the gochujang paste:

- 3 TBS Gochujang (again, if you can't handle spice, use 1 TBSP or 1/2 TBSP

- 1 1/2 TBSP sugar

- 1 TBSP soy sauce

- 1 TSP minced Garlic

- 1 TSP gochugaru (korean chili flakes) I left them out though

for the Tteokbokki sauce:

- 2 Cups of Korean stock soup (see my previous post)

- Gochujang Paste

- Rice cakes (Tteokbokki)

- Ramen

This is how you do it:

If you get the dried Rice cakes from the fridge section, it helps to water them first for 10 min.. Add the gochujang paste to the soup and bring to a boil. Now add the rice cakes and cook for about 5 min. or until they are soft. If you like it like this, stop right here. If you are like us, add a pack of Ramen now. We started using Buckwheat Ramen, which are gluten free. So we cook the Ramen with the Rice cakes the additional 8 min.. Just make sure the rice cakes are nice and soft. 

Now you just serve it and enjoy. Again, if the heat is too much for you, play with the amount of Gochujang or add more soup.

Guten Appetit