Tteokbokki

Tteokbokki is a popular Korean street food dish that features garaetteok, which are cylindrical rice cakes, cooked in a spicy and sweet gochujang-based sauce. The dish is known for its chewy texture and bold flavors, making it a favorite among locals and tourists alike.

Here are some key components of Tteokbokki:

1. Garaetteok: These are rice cakes made from glutinous rice flour, which gives them a chewy and slightly sticky texture. The cylindrical rice cakes are a fundamental part of Tteokbokki and come in various sizes.

2. Gochujang: This is a fermented red chili paste that forms the base of the spicy sauce. Gochujang is a staple in Korean cuisine and adds depth, heat, and a hint of sweetness to the dish.

3. Other ingredients: Tteokbokki can include additional ingredients to enhance its flavor and texture. Common additions may include fish cakes (oden), boiled eggs, green onions, and sometimes vegetables like cabbage or carrots.

4. Broth: Some variations of Tteokbokki include a broth to add more liquid to the dish. The broth is often made by simmering anchovies, kelp, and other ingredients to create a savory base.

The dish is typically cooked in a wide, shallow pan or wok. The gochujang-based sauce is prepared by combining gochujang with other ingredients like soy sauce, sugar, garlic, and sometimes broth. The rice cakes and additional ingredients are then added to the sauce and cooked until the rice cakes are tender and have absorbed the flavors of the sauce.

Tteokbokki is enjoyed for its combination of spiciness, sweetness, and chewiness. It’s commonly found at street food stalls, but it’s also made at home and served in various settings, from casual meals to celebratory occasions. The dish has evolved over time, and there are many regional and personal variations, each with its own unique twist on the classic recipe.