Thursday, February 27, 2014


A spicy Korean rice-dumpling dish perfect for a cold winter day. This is a non-traditional version, as I did not have access to all the proper ingredients. When visiting an Asian food market, be sure to pick up fish cakes and rice cakes for tteokbokki (these should be labeled and in the refrigerated section). You will also need some dried anchovies. I only had miniature ones, but you can substitute larger ones. Finally, the right type of Korean hot pepper paste is crucial. This will come in a red container with white labels.

4 cups water
1/3 cup small dried anchovies
1 pound cylindrical rice cakes
1 pound salmon
1 tsp Bay seasoning
0.25 tsp black pepper
0.25 tsp salt
1/3 cup Korean hot pepper paste
2 tbsp Sriracha
0.5 tsp pepper flakes
1 tbsp sugar
8 green onions cut into 1-inch pieces
1 yellow onion
Boil the anchovies in the water for 15 minutes. Drain and dispose of fish remains. Slice and caramelize the yellow onion.

Add hot pepper paste, sugar, and pepper flakes to sauce. Add in the rice sticks and scallions. Simmer until rice sticks are soft.

Meanwhile, process the salmon in a food processor into a paste. Add in Bay seasoning, black pepper and salt. Form into 1-inch balls and immerse into simmering sauce.

Add caramelized onions and Sriracha to sauce and cook with the fish balls until they are done (about 5-6 minutes) and sauce is thickened. 

Serve warm and fresh. This did not store well in my experience. The sauce draws the moisture out of the rice cakes and they become tough.

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