Nutrition balance score
Unbalanced
Glycemic Index
62
Moderate
Glycemic Load
22
High
Nutrition per serving
Calories156.6 kcal (8%)
Total Fat3.8 g (5%)
Carbs27.3 g (11%)
Sugars5.8 g (6%)
Protein3.2 g (6%)
Sodium339.2 mg (17%)
Fiber0.1 g (0%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
If using frozen tteok, start by defrosting them in a bowl of cold water. If you are making a lot of tteok-boki, use a big bowl and lots of rice cakes. If you are making a smaller portion, use a smaller bowl and fewer rice cakes. Either way, cover the tteok completely with water and let soak for 10-20 mins.
Step 2
While you’re soaking the tteok, give your fish cake a quick fry in whatever pan you will use for cooking the tteok. Again, choose your pan based on how much you are making. Best to do it in a skillet with high walls or similar (as opposed to a saucepan). Just brown them a little on each side, be careful not to burn it or dry it out too much. How much fish cake? I like about 1 sheet of fish per serving. Cut the fish cake into 1 inch strips, cutting diagonally on the bias. I like ratios between 2/3 tteok to 1/3 fish cake all the way up to 50/50 split. Set the fish cakes aside.
Step 3
Pour the tteok and the water (yes the same water!) into the pan and bring to a soft boil. Once the water is boiling, add gochuchang (start with a couple of good scoops and see from there) and sugar (how many scoops of gochuchang did you put in? Use that many heaping spoonfuls of sugar to balance the spice). Keep boiling the sauce until everything has dissolved, then lower the heat.
Step 4
Now it’s a little bit of science and personal preference. I like my sauce really thick AND I like a lot of sauce, so I’ll adjust the water and gochuchang and sugar a little at a time. Your sauce will start to thicken in about 10 minutes, but if you can leave it longer over really low heat (you want to keep the tteok chewy and not mushy) you will get that real ajummah street food vibe. Once the sauce has thickened, add your fish cakes and chopped scallions to the mix.
Step 5
If you are using other mix-ins, add those in the last 10-15 minutes or so.
Step 6
Once your sauce has thickened and your rice cakes and fish cakes are evenly coated, pour an aggressive drizzle of sesame oil over the entire dish and remove from the heat. Stir to fully incorporate.
Step 7
Serve it hot (but honestly, you won’t be mad if you eat it cold later or tomorrow morning) and enjoy.
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