Rose Tteokbokki and Original Tteokbokki
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 15 minutes
- 150g/5ozs pack rice paper or 250g/8.8ozs ready made frozen tteokbokki rice cakes (soak ready made ones in water for 30 minutes before using)
- 2 teaspoons oil for frying
- 60g/2ozs white onion, peeled and thinly sliced
- 1 clove garlic, peeled and diced
- 1 tablespoon gochujang (1.5 tablespoons for rose tteokbokki)
- 2.5 cups/625ml/1.3pints dashi or chicken stock (replace 1 cup with light cream for rose ttekbokki)
- 1 tablespoon Korean chilli powder (Gochugaru)*
- 2 teaspoons soy sauce
- 1 teaspoon sugar (or to taste)
- 100g/3.5ozs Korean fish cake (2 sheets)*
- 6 dumplings, steamed (or Korean frankfurts)*
- 130g/4.6ozs ramen or instant noodle cake
- 1 stalk green onion, sliced
- 1 cup/100g/3.5ozs grated mozzarella cheese
Buyer's tip: Korean fish cakes, tteokbokki and Korean frankfurts can be found in the freezer section at Korean grocery stores and large Asian grocery stores. Dashi powder and Gochugaru will be on the shelf. Nowadays rice paper and gochujang can be found at the supermarket (and of course at Asian grocery stores)
Step 1 - To make tteokbokki from scratch, clear some bench space and have a bowl of cold tap water ready. Dip a sheet of rice paper into the water shaking excess water off. Place on the bench surface and then dip a second sheet in water, shake and lay it on top of the other sheet to form a double layer. Repeat this with other sheets, as many as your bench will fit (I usually make three at a time as shown).
Step 2 - Once soft and pliable, roll the rice paper up from one end. If there are bubbles, prick a small hole with the tip of a knife and roll up tightly. Move to the side and repeat until you get 9 or 10 long logs. Trim off the ends (you can keep them on too, they will just look a bit untidy) and then cut the log into three even sized smaller logs around 5cm/2inches long. Set aside.
Step 3 - Cut fish cakes into small triangles. Place a large frypan with high sides on medium heat. Add the oil and fry the onion for a couple of minutes until softened. Add the garlic and fry for 1 minute. Then add the gochujang and half of the stock (or cream if you are making rose tteokbokki) whisking to combine the two. Once the gochujang has melted into the stock or cream add the remaining stock. Add the chilli powder, soy sauce and sugar and bring to a simmer.
Step 4 - Add the fish cakes and tteokbokki and stir to combine and then make a space in the centre for the noodles and submerge. After 4 minutes, turn the noodle cake over so that the noodles become fully cooked on both sides. The flour in the noodles will also thicken the sauce. Once noodles are done sprinkle over the green onions and mozzarella cheese and place lid on the pan to assist the cheese melting. Serve once cheese has melted.