Stir-Fried Rice Cakes (떡볶이)

Tteokbokki (떡볶이) is a beloved Korean dish with many variations and a rich history. Literally translated “stir-fried rice cake”, tteokbokki is made with cylinder-shaped white rice cakes. Gungjung tteokbokki (궁중 떡볶이) is its traditional version. Gungjung means “royal court” in Korean, and this version dates back to the Joseon Dynasty (1392-1910). As the name suggests, it was part of the royal cuisine and regarded as a high class dish – an interesting contrast to the modern spicy version which is pretty much street food. 

Serving size: 650 grams.

Ingredients

• Cylinder-shaped rice cakes.
• Water.
• Dried anchovies.
• Dried kelp.
• Hot pepper paste.
• Hot pepper flakes.
• Sugar.
• Green onions.
• Hard boiled eggs.
• Fish cakes.