Tteokbokki (떡볶이)

 

Tteokbokki (떡볶이) Hot and spicy rice cake

Fixings

1 pound of chamber molded rice cake, purchased or custom made. (Utilize somewhat more in the event that you're not adding hard bubbled eggs and fish cakes)

4 cups of water

7 huge size dried anchovies, with heads and digestion tracts eliminated

6 x 8 inch dried kelp

⅓ cup hot pepper glue

1 tablespoon Korean hot pepper pieces (gochugaru)

1 tablespoon sugar

3 green onions, cut into 3 inch long pieces

2 hard bubbled eggs, shelled (discretionary)

½ pound fish cakes (discretionary)

Bearings

Add the water, dried anchovies, and dried kelp to a shallow pot or dish.

Bubble for 15 minutes over medium high hotness without the lid.anchovy stockanchovy stock

Join hot pepper glue, hot pepper drops, and sugar in a little bowl. Eliminate the anchovies and kelp from the pot and add the rice cake, the blend in the bowl, the green onion, and the discretionary fish cakes and hard bubbled eggs. The stock will be around 2½ cups.

Mix tenderly with a wooden spoon when it begins to bubble. Continue to mix until the rice cake turns delicate and the sauce thickens and looks gleaming, which ought to take around 10 - 15 minutes. On the off chance that the rice cake isn't adequately delicate, add more water and keep blending until relax. At the point when you utilize newly made rice cake, it requires more limited investment. In the event that you utilize frozen rice cake, defrost it out and absorb cold water to mellow it before cooking.ddeokbokki

Eliminate from the hotness and serve hot.

Tteokbokki (떡볶이) VIDEO