Tteokbokki is spicy Korean rice cake and my favorite Korean street food. I used to watch the Tteokbokki Ajumma (lady) standing outside my apartment cook up this spicy treat. I've changed the recipe a bit over the years (sugar instead of corn syrup) but it still taste great.
When I've made this in Seoul or Kansas I've always been able to find fresh rice noddle cakes, but in Dublin its dried rice noddles that need to be soaked over night. Not really fast food!
Tteokbokkiserves 2 as main 4-6 as a side
1 cup dried rice noddles soaked over night and drained or 2 cups fresh rice noddle/cakes
1 Tbs ginger garlic paste or 2 cloves garlic and 1 inch ginger minced
1 Tbs Gochujang
1/4 cup sugar
2 cups of water/broth
optional ingredients
boil egg for each person
Korean fish cake
Ramen noddles
cheese
In a large pan over med heat mix/melt the Gochujang, ginger garlic, sugar and broth. Add the rice noddle/cakes. Add more water or broth if the noddles are not covered. Cook for 15-20min or until the sauce is think and the noddles are soft. Feel free to add more more sugar or honey it its too hot for you.
Saeid and I enjoyed this bowl of fire with hard boiled eggs.
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