How was your Labor day weekend? Mine had a bit of ups and downs but today was definitely an “up” day for me and the family. We just went to a Korean market to buy some yummy Korean stuff, then headed over to one of our favorite Korean “all you can eat” buffet restaurants down the block from the market. I’m supposed to be on a diet so I really shouldn’t have gone there to eat… but it was so good!
Today, I’d like to write about one of my favorite street foods of Korea – called “Teok Bok Ki”. Teok bok ki is made with Teok (rice cake) and some other ingredients such as hard boiled eggs, oden (fish cake), ramen or Jjolmyon noodles, and some other veggies mixed with gochujang based sauce.
The sauce is spicy and sweet, and perfect with rice cake and all the other ingredients. Teok bok ki is very popular among teenaged students. And the fantastic smell of Teok bok ki easily attracks anyone who’s walking by the street vendors. There are many different versions of Teok bok ki. Many street vendors don’t get too fancy with different ingredients other than rice cake. This is a famous “Shin Sa Dong” Teok bok ki version with many different kinds of ingredients. Shin sa dong is a name of a little town in Seoul, Korea and they have famous Teok bok kim street vendors and little restaurants.
You may think it’s going to be really difficult to get all the ingredients to make this but that’s not true. One ingredient that might be hard to get is the Teok – rice cake. But any Korean markets should have rice cake, specifically made for Teok bok ki. Other than that, most of the other ingredients can easily be purchased at any grocery stores.
1) You will need some dried anchovy to make the broth for Teok bok ki. Add 5 cups water in large pan. Add about 10-12 dried anchovy and bring it to boiling. Continue to boil for about 5 minutes and take out all the anchovy using a holed spatula. Reduce heat to medium.
In small bowl, mix 4 tablespoons Gochujang (Korean pepper paste), 1 tablespoon Gochugaru (Korean pepper flakes), 1 tablespoon soy sauce, 2 tablespoon Korean corn syrup, and 1 tablespoon minced garlic. Stir well to mix. Add the sauce to the broth and stir well until smooth.
2) Add 1 packet rice cake (made for Teok bok ki) to the sauce and stir well with spoon.
3) Add shredded cabbage (white or purple), sliced carrots, thinly sliced oden (fish cake), and mandu (potstickers) and stir well.
4) Add Jjolmyeon noodles or ramen noodles and cook until the noodles are cooked. Add green onions and hard boiled and peeled eggs.
Most of the ingredients listed in the directions are optional, except the broth and sauce ingredients and the rice cake. You can omit all the other ingredients such as noodles, cabbage, carrots, and potstickers. Be creative and add other veggies if you’d like. But the basic things you need are the rice cakes and the gochujang sauce recipe.
- 1 package teok for teok bok ki
- 5 cups water
- 10-12 dried anchovy
- for the sauce: 4 tablespoons gochujang (Korean pepper paste)
- 1 tablespoon gochugaru (Korean pepper flakes)
- 1 tablespoon soy sauce
- 2 tablespoons Korean corn syrup
- 1 tablespoon minced garlic
- 1 cup shredded cabbage
- 1 carrot, thinly sliced
- ½ onion, thinly sliced
- 6 mandu (Korean potstickers)
- 1 package ramen or Jjolmyeon
- 2 green onions, cut into 3-inch pieces
- 2 eggs, hard boiled and peeled, cut in half
- Add water to large pan and add dried anchovy. Bring it to boiling and continue to boil for 5 minutes. Take out all the anchovy.
- Meanwhile, make the sauce by combining gochujang, gochugaru, soy sauce, corn syrup, and garlic and mix well.
- Reduce heat to medium and add the sauce to the broth, stirring well until smooth.
- Add the rice cake, cabbage, carrots, onions, mandu and ramen and stir well. Cook until the rice cake is soft and the ramen is fully cooked, stirring occasionally.
- Add the green onions and hard boiled eggs and serve.
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