Deokbokki (Tteokbokki) - Spicy Stir Fried Rice Cake

Alternate spellings: dukboki, duk bo key, tteok bok ki, ddeok bo key

떡볶이
Extremely popular as a street food or an appetizer in Korea. This spicy dish is gaining popularity in many places around the world.

Degree of Difficulty

Degree of Difficulty: Easy

Servings: 4

Ingredients

Procedure

Preparation

Stir Fry Ingredients

Rough chop the cabbage and onion.

Cut two green onions into about 1 inch sections.

Cut the fish cake into strips about 1/2 inch wide, then cut the strips into 1 1/4 inch lengths.

Cut the carrot in half lengthwise, then medium slice each half lengthwise. Cut the resulting strips into 1 1/4 inch lengths.

Anchovy Broth

Thin Slice the garlic from top to bottom.

Toast the Kelp and anchovies over low heat for about three minutes.

Add the water, increase heat to medium high, and bring to a slow boil.

Add garlic and simmer for five minutes.

Remove from heat and strain out all solids.

Stir Fry Sauce

Thin slice the garlic from top to bottom, then sliver each slice.

Mix all sauce ingredients together and let stand for fifteen minutes to let flavors develop.

Garnish

Place sesame seeds into a dry pan over low heat and toast until golden brown, stirring often.

Chop the green onion.

Cook

Bring 1 cup water and 1 cup anchovy broth to a full boil over high heat.

Add the ddeok (rice cake), reduce heat to medium, and cook about four minutes.

Add stir fry sauce, return to a simmer, and cook until the rice cake is soft and the sauce thickens somewhat (4 to 8 more minutes).

Add vegetables, return to a simmer, and cook about 3 minutes.

Add fishcake and simmer another minute.

Remove from heat, transfer to a serving plate, garnish, and serve.

Nutrition Facts