Tteokbokki, Spicy Rice Cake

Awww... The memories! Growing up in Dae-Ku, South Korea, I remember eating tteokbokki after school with friends on the way home. Sold on street stalls and small shops, we would gather, eat, and giggle while eating spicy rice cakes served with amook broth. A skew of amook, also known as odang, was a treat for this third grader back then and it still is a treat. 

This shared recipe isn't traditional, but it has all the ingredients I loved as a child: rice cakes, mini sausages, and amook.

INGREDIENTS
serves three
eight pieces of amook
six mini sausages
four shishito peppers
two green onions, diced
one tablespoon of gochujang
a half tablespoon of tamari
two tablespoons of brown sugar
a half cup or more of water

Soak tteokbokki rice cakes for at least 3 hours if from a vacuum package. If you are using fresh rice cakes, then do not soak them in water. Heat a wok over high heat. Add a quarter cup of water, gochujang, and brown sugar, and bring to a boil. If you are using frozen amook on a skewer, add it now instead of later. You should remove them from the skewer later on. Stir and mix in the wok.

Add green onions, tamari, mini sausages, and tteokbokki rice cakes, and stir for about three minutes. Add another quarter cup of water and amook removed from the skewer. Reduce heat to medium-high and stir occasionally for three to five minutes. If needed, add another one-eighth cup of water. Add shishito peppers and occasionally stir for three to five minutes. Plate and serve immediately.

ps: Watch how easy it is to make this tteokbokki recipe on foodieexhalinglife's Instagram reel.



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