Tteokbokki

Ingredients for 2 servings:

• 8 anchovies
• 750 ml water
• 2 tbsp chili paste (gochujang)
• 1 spring onion(s)
• 2 handfuls of rice cakes (tteok), frozen
• 1 tbsp sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

healthy and delicious, Korean rice cakes in spicy chili sauce

Bring the water to a boil in a pan and simmer the anchovies for about 10 minutes. Once the anchovies have absorbed their flavor, scoop them out. Meanwhile, remove the rice cakes from the freezer and separate them. Peel the spring onions and cut them into thin, approximately 5 cm long strips. Add the chili paste to the water and stir until completely dissolved. Then add the sugar and stir. Once dissolved, add the rice cakes to the pan. Later, just before the end, add the spring onion strips. The dish is ready when the rice cakes are thawed and heated through and the sauce has a thick consistency. Alternatively, you can use potatoes or sweet potatoes. These need to be cut into 1 cm x 1 cm x 6 cm strips. I pre-cook them, then add them to the pan and simmer until cooked through. If you don’t have any spring onions at home, you can also slice a piece of cucumber into thin strips. Note: This recipe isn’t a full meal for two people. It’s more intended as a snack. Tteokbokki (or ddeokbokki) can be found on almost every street corner in Korea. Very spicy, but delicious.