Imagine sinking your teeth into a simple yet utterly satisfying morsel – chewy, tender rice cake coated in a fiery, vermillion red sauce that clings to it with an unwavering embrace. This is Tteokbokki – a dish that transcends simplicity, delivering a burst of flavor that's both addictive and unforgettable.
The allure of Tteokbokki lies in its versatility. It effortlessly transforms from a tempting side dish to an indulgent snack, and even takes the spotlight as a main meal. With minimal effort, you can whip up a creation that explodes with maximum flavor, leaving your taste buds dancing in delight.
But Tteokbokki is more than just a dish; it's a cultural phenomenon. It's the heartbeat of Korean street food, a dish that pairs chewy rice cakes with an array of delectable companions – fish cakes, eggs, sausages, and a medley of imaginative pairings that cater to every craving. Directly translating to "stir-fried rice cakes," Tteokbokki is a treasured favorite in Korean households and beyond.
For families in Korea and across the globe, Tteokbokki is comfort, nostalgia, and pure culinary pleasure all rolled into one. It's the taste of home, the feeling of being enveloped in warmth with every bite. If you haven't had the pleasure of savoring this masterpiece yet, consider this your invitation to an extraordinary culinary adventure.
So, whether you're a seasoned food explorer or someone eager to expand their palate, Tteokbokki beckons. It's a journey into a world where simplicity meets indulgence, where every bite is an explosion of flavor and every encounter leaves you yearning for more. Get ready to embrace the allure of Tteokbokki – a dish that's more than just food; it's a celebration of taste, culture, and the joy of savoring life's simplest pleasures.
Ingredients
100g Rice Sticks
1tb Light Soy Sauce
1ts Gochujang
1/2te Gochugaru
1tb Sugar
1/2 Fish Stock Cube
Sesame Seeds
STEPS
Fill up a pan with water and bring it to a boil.
Drop your lovely fish stock into the water and dissolve it completely. This will flavour the rice sticks.
Once the fish stock is completely dissolved drop your rice cakes into the pan of boiling water.
Reduce the heat to medium and let it simmer away.
In a bowl combine 1ts of gochujang, 1tb of light soy sauce, 1tb of sugar and 1/2te of gochugaru. Add more gochujang or gochugaru if you want it spicier.
Pour the mixture into your pan and stir it in till a deep red mixture forms. At this point it will still be very water.
Let the mixture simmer away stirring once in a while for 10-15 minutes or till a thick red sauce forms.
Serve up with some sesame seeds and you got your self some spicy rice cakes.
Add in a couple of boiled eggs, scallions, sausages whatever you want to make it a complete meal. Happy Cooking
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