Tteokbokki
A delicious twist on rice to accompany Korean dishes. Tkeokbokki are long, thin cylinders with a chewy texture. They are made from compressed rice. Eomuk are made from minced white fish mixed with potato flour and a few vegetables. Often in the shape of a thin rectangle. Both are available from Korean suppliers.
Ingredients
Soak The Rice Cakes:
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Tkeokbokki (Long Rice Cakes) 750 g
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Green cabbage 275 g
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Spring Onions 1 g
Preparing The Sauce:
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Red Chilli Pepper Paste (Gochujang) 100 g
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Red Chilli Pepper Flakes (Gochugaru) 25 g
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Soy sauce 40 ml
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Sugar 40 g
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Garlic cloves, minced 5 pc
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Water 1.4 l
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Red Chilli Pepper Paste (Gochujang)
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Water
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Red Chilli Pepper Flakes (Gochugaru)
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Soy sauce
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Sugar
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Garlic cloves, minced
![Knorr Ikan Bilis Seasoning Powder [Sri Lanka Only] (6x1KG)](https://sifu.unileversolutions.com/image/en-LK/original/2/knorr-ikan-bilis-seasoning-powder-sri-lanka-only-6x1kg-50155628.png "Knorr Ikan Bilis Seasoning Powder [Sri Lanka Only] (6x1KG)")
Finish The Dish:
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Crab Sticks 250 g
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Sesame oil 60 ml
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Sesame seeds 30 g
Preparation
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Soak The Rice Cakes:
- Soak the rice cakes for about 20 minutes if hardened or refrigerated. Cut the fish cake, cabbage, and spring onions into 5cm pieces.
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Preparing The Sauce:
- Made the fish stock by diluting Ikan Bilis seasoning Powder with water to a large pan. Stir in the sauce ingredients. Bring it to a boil over medium high heat, stirring to dissolve the red chilli paste (gochujang).
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Finish The Dish:
- Add the rice cakes. Boil until the rice cakes become very soft and the sauce has thickened, about 8 to 10 minutes.
- Stir frequently so the rice cake doesn’t stick to the bottom of the pan.
- Add the vegetables and fish cakes. Continue to boil, stirring constantly, for an addition 4-6 minutes.
- Taste the sauce, and adjust the seasoning if needed.
- Add the sesame oil and optional sesame seeds right before turning off the heat. Serve immediately.
