Sobre esta receta

Tteokbokki es uno de los alimentos callejeros más queridos de Corea: pasteles de arroz cilíndricos y masticables cocidos a fuego lento en una salsa gochujang audaz, dulce y picante con pasteles de pescado y cebolletas. Esta versión clásica casera es accesible, profundamente satisfactoria y se prepara en menos de 30 minutos. La salsa se adhiere a cada pieza de tteok, proporcionando ese equilibrio característico de calor, dulzura y umami que hace que este plato sea tan adictivo.

Instrucciones

1. 1

   If your tteok (rice cakes) are refrigerated or frozen, separate them and soak in ^[cold water] for 10 minutes to soften. Drain before using.

2. 2

   Add the water, kelp, and anchovies (if using) to a large wide skillet or shallow pot. Bring to a boil over ^[medium-high heat], then simmer for 5 minutes. Remove and discard the kelp and anchovies. This creates a simple anchovy-kelp stock (myeolchi yuksu) that forms the savory backbone of the dish.

3. 3

   In a small mixing bowl, stir together the gochujang, gochugaru (if using), soy sauce, sugar, honey, and garlic until combined into a smooth paste.

4. 4

   Add the sauce paste to the simmering broth and stir to dissolve completely.

5. 5

   Add the drained tteok and eomuk pieces to the pan. Stir to coat everything in the sauce. Bring to a boil over ^[medium-high heat].

6. 6

   Reduce heat to ^[medium] and cook, stirring frequently, for 10–13 minutes until the rice cakes are soft and chewy all the way through and the sauce has thickened and reduced to a glossy, clingy consistency. If the sauce thickens too quickly, add a splash of water and stir.

7. 7

   Add the scallion pieces in the last 2 minutes of cooking and stir them in. They should soften slightly but retain some bite.

8. 8

   Remove from heat. Drizzle with sesame oil and sprinkle with toasted sesame seeds and sliced scallion. Serve immediately in the pan or in bowls — tteokbokki is best eaten hot.