떡볶이 원리
Tteokbokki
Soak rice cakes in cold water 30 minutes to soften, then simmer in anchovy broth with gochujang sauce until the sauce clings to each piece and reduces to a glossy coat.
Tteokbokki is Korea's most beloved street food — cylindrical rice cakes simmered in a gochujang-anchovy broth until the sauce thickens and penetrates the rice cakes.
핵심 요소
핵심 원리
Broth-based sauce + slow simmering over low heat → The sauce coats the surface of the rice cakes, giving them a glossy finish.
핵심 단계
- 1Soak the rice cakes in cold water for at least 30 minutes (soak frozen rice cakes for 60 minutes).
- 2Ingredients: 500ml anchovy and kelp broth, 3 tablespoons gochujang (Korean chili paste), 1 tablespoon gochugaru (Korean chili flakes), 1 tablespoon soy sauce, and 2 tablespoons sugar.
- 3Add the sliced fish cakes and cook over medium heat. Then, add the rice cakes.
- 4Reduce the sauce by half and continue simmering for 8-10 minutes, until the rice cakes are glossy.
add_ons
Fish cakes, eggs, ramen noodles, and cheese – each ingredient is added at a different time.
rice_cake
Fresh (refrigerated) rice cakes: Soak for 30 minutes. Frozen rice cakes: Soak for 60 minutes, or blanch in boiling water.
sauce_ratio
Ingredients: Gochujang (Korean chili paste) 3 parts, Gochugaru (Korean chili flakes) 1 part, soy sauce 1 part, sugar 2 parts (adjust sweetness to taste).
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