Serves: 4 people
Prep time: 15 minutes
Cook time: 20 minutes
- 4 cups garae tteok (cylindrical shaped rice cakes)
- 1 lb boneless chicken breasts, cut into bite size pieces
- 2 cups frozen vegetables (chosen by personal taste)
- 4 tbsp gochujang (red chili pepper paste)
- 1 tbsp gochugaru (red chili pepper flakes)
- 5, 6 perilla leaves (gaednip), cut into strips
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 4 minced garlic cloves
- 2 cups of water
- 1 tbsp corn syrup or honey
- 1 tsp sesame seeds (to garnish)
- 2 cups odaeng (fish cake; optional)
- If time permits, soak the tteok (rice cakes) in water for about 30 minutes or defrost at room temperature.
- Saute the chicken pieces in a large pot with 1 tbsp of olive oil and soy sauce. Cook until pink is absent and add the minced garlic for 2, 3 minutes.
- Pour 2 cups water into the pot and boil for a few minutes. Turn the heat down to medium and simmer.
- Add the remaining ingredients (minus the perilla leaves & sesame seeds) to the pot and cook for 10 minutes. Continue cooking until rice cakes are soft and the sauce thickens up.
- Lastly add the shredded perilla leaves.
- Serve hot with rice or eat by itself.
*Some Koreans like to make a deeper, flavorful broth by boiling kelp, various vegetables, and dried anchovies (myulchi) and using it for the tteokbokki sauce. I have tried both ways (the short and long methods) and there really is not much difference in taste simply because the gochujang (red pepper paste) simply overpowers all other ingredients. However, if you’re a traditionalist and like taking the longer route, then most likely I will be done eating by the time your broth settles into a suitable sauce.