Tteokbokki

About the dish

Gungjung tteokbokki, the royal forerunner. Spicy, chewy tteokbokki is one of Korea's signature snacks. From street carts on every corner, red gochujang-seasoned tteokbokki tempts hungry students and office workers alike.

Key ingredient

Rice (ssal) — the staple source of carbohydrate that fuels the brain and muscles; quickly digested and gentle on the stomach; supplies protein and B vitamins for a balanced staple. Harvested in autumn; mainly from Icheon and Yeoju.

Ingredients

Main: rice-cake sticks, fish cake, scallion, cabbage, boiled egg · Seasoning: gochujang, chili powder, sugar, soy sauce, anchovy-kelp stock

Simple recipe

1. Soak the rice cakes and cut the fish cake and scallion.
2. Dissolve gochujang, chili powder and sugar into the anchovy stock.
3. Add the rice cakes and fish cake and simmer.
4. Reduce until the sauce thickens.
5. Add scallion and boiled egg and serve.

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A Glass · Traditional pairing