This version of tteokbokki is based on a version I ate in a korean restaurante in vienna (thx Ayrton for showing us that place). The sauce there was creamy but had a texture like ground nuts. I tried to replicate the texture in this very much non traditional version.

Ingredients

v2

This version uses chicken stock instead of water, more almonds and ground gochugaru. This is not necessary, but very much a better result.

• 300g rice cake

Sauce:

• 660g chicken stock
• 4tsp gochujang (only 1tsp with habanero based gochujang!)
• 4tsp gochugaru (ground for better color)
• 1tbsp soy sauce
• 1/2tbsp sugar
• 1/2tbsp mirin
• 1/2tbsp miinced garlic
• 80g finely grinded almonds

After 15 minutes

• 1 sliced onion
• 200g fish cake (bite siced pieces)

To garnish

• spring onion
• sesame seeds

Instructions

Rinse the rice cake and place it aside. Measure the sauce ingredients and bring them to a boil. Add the rice cake and let it cook for ca 15 minuts. Now add the onion and the fish cake. Let it cook but stir regularly as the sauce will thicken in now quite fast. Once the sauce is creamy, remove from heat.

Serve with cut spring onions and sesame seeds.

Versions

v1

• 300g rice cake

Sauce:

• 600g water
• 4tsp gochujang (only 1tsp with habanero based gochujang!)
• 2tsp gochugaru
• 1tbsp soy sauce
• 1/2tbsp sugar
• 1/2tbsp mirin
• 1/2tbsp miinced garlic
• 30g finely grinded almonds

After 15 minutes

• 1 sliced onion
• 200g fish cake (bite siced pieces)

To garnish

• spring onion
• sesame seeds

Next time..

• Reduce gochujang to 1tsp with habanero based one. 2 tsp was too spicy updated recipe
• maybe try 40g or even 60g almonds instead of 30