Tteokbokki: Spicy Stir-Fried Rice Cakes

Written by Joe Wabe

I have to admit that tteok, or long, white, cylinder-shaped rice cakes, was not an easy snack to adapt to. Its chewy bland taste was not something I really cared for. But when I tried it stir-fried in a spicy and sweet red pepper sauce, it was a game changer for me. It was love at first taste, and I began to look at rice cake in a whole new way.

Tteokbokki is a popular street-food snack loved by most Koreans. It is one of those beloved dishes that brings back lots of childhood memories for many, and it is considered a “happy food.” The first records of tteokbokki date back to the 19th century, and it was known by various names, including tteokjim (steamed rice cakes), tteokjapchae (stir-fried rice cakes), and tteokjeongol (rice cake hot pot). There was even a royal version made with high quality ingredients, including soy sauce brewed by some of the most famous family clans. However, the red and spicy tteokbokki variety we know today did not appear until the 1950s, when it began to be sold at street stalls and snack bars in the neighborhoods of Seoul.

This recipe has continued to evolve over time, and many new and creative ingredients have been added over the years. Today, ingredients such as fishcake, sausages, dumplings, noodles, eggs, shrimp, and even cheese have become part of the norm.

Ingredients (Serves 3)
500 grams of long rice cake sticks
1 green onion chopped into long pieces
2 tablespoons of anchovy stock
3 cups of water
3 tablespoons of red pepper paste
1 to 3 tablespoons of red pepper powder (depending on the desired level of spiciness)
1 tablespoon of sugar

Optional
fishcake
sausage
dumplings
ramen noodles
hard-boiled eggs

Instructions
If you are using frozen or hard rice cake sticks, soak them in water for about 20 minutes. Fresh and soft rice cake sticks do not need thawing.
In a pot, put the water, sugar, pepper paste, and powder, and let it come to a boil. Add the anchovy stock and rice cake and reduce the heat to medium.
Stir frequently until the sauce becomes thick; then add the green onion with the rest of the optional ingredients.
Continue to stir until you reach the desired cake texture, and adjust the taste according to your palate.

The Author
Joe Wabe is an established photographer and Gwangju local business entrepreneur. He has been contributing to the GIC and the Gwangju News for more than eight years.