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<!-- You can find tteokbokki rice cakes at Korean markets. They’ll usually come freshly made by the store, commercially made fresh and packaged, or frozen. If you can get ones that are made fresh, they are the top choice, but packaged and frozen are good too. You can even get them online, although we’ve never tried these, they seem to be well reviewed. --><!-- tteokbokki rice cakes --><!-- Do I need to soak tteokbokki rice cakes? --><!-- If you have fresh rice cakes you don’t need to soak them. If you are using ones that are packaged or frozen, give them a soak in warm water to loosen them up and rehydrate them a bit. --><!-- Anchovy stock substitute --><!-- You can buy anchovy stock packets online or at a Korean grocery store but if you’re looking for a substitute, you can use Japanese dashi or even chicken stock or water. If you use chicken stock or water, the tteokbokki won’t have the same depth of flavor but it will still be good. --><!-- tteokbokki in soup --><!-- Where to buy fish cakes -->
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<!-- tteokbokki sauce --><!-- Gochujang vs gochugaru --><!-- If you’re not familiar with Korean food, you might not know what gochujang or gochugaru is. --><!-- Gochujang is a spicy Korean sauce. It’s savory, sweet, spicy thick fermented paste made from chili powder and sticky rice. It adds sweet and heat and a ton of flavor. Traditionally it comes in tubs, but these days you can find it in convenient squeeze bottles in the Asian aisle of literally any grocery store and online, of course. --><!-- gochujang --><!-- Gochugaru, on the other hand, are Korean chili flakes. Korean chili flakes are fruity, sweet, smoky, sun dried bright red flakes. They’re not too spicy and their heat is gentle and delicious. I always buy coarse gochugaru which looks like flaky sea salt. They usually come labeled with mild, medium, or hot, so you can buy them according to your spice preference. --><!-- gochugaru --><!-- Where to buy tteokbokki rice cakes -->
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align=center>Please <A title="" style="COLOR: #050505"
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displayed correctly</P><!-- Garae-tteok/tteokbokki rice cakes. You can find Korean rice cakes freshly made, packaged in the refrigerated section, or frozen in the freezer aisles at a Korean grocery store. Most Korean grocery stores make their own, which would be the best choice because they’re soft and chewy, but the packaged and frozen rice cakes work great too. --><!-- Anchovy stock. Anchovy stock, much like dashi in Japanese cooking, is a backbone of Korean food. You can make your own by using small dried anchovies and dried kelp, or you can use these handy anchovy stock packets that work like a little teabag that you steep in hot water. The anchovy stock adds a deep umami and flavor that you don’t get if you’re just using water. If you have dashi at home, you can use that too. --><!-- Tteokbokki sauce. Tteokbokki sauce is made up of gochjang, gochugaru, soy sauce, sugar, and garlic. It’s garlicky, a tiny bit sweet, and spicy. It’s definitely super savory and keeps you wanting to come back for more and more. --><!-- Korean fish cakes. I didn’t include fish cakes in my tteokbokki but I love Korean fish cakes. They’re chewy and savory and have the best texture. They come in ball form, tube form, and sheets. Most tteokbokki uses sheets, cut into triangles, squares, or strips. --><!-- Toasted sesame oil. A drizzle of toasted sesame oil right before you serve adds a golden sheen and fragrant finish. --><!-- Scallions. Thinly sliced scallions add freshness and bite. --><!-- Toasted sesame seeds. A couple of toasty, nutty sesame seeds a bit of textural contrast. -->
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<TD
style="BORDER-TOP: medium none; BORDER-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium none"><A
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<TD
style="BORDER-TOP: medium none; BORDER-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium none"><A
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width=637></A></TD></TR></TBODY></TABLE></TD></TR></TBODY></TABLE><!-- Make the sauce. While the rice cakes are soaking, mix together the tteokbokki sauce in a small bowl: gochujang, gochugaru, soy sauce, sugar, and garlic. --><!-- Simmer. Stir the sauce into some anchovy stock and bring to a simmer. Add the rice cakes and cook until the sauce reduces and the rice cakes are chewy, soft, and heated through. --><!-- Enjoy! Finish with a drizzle of toasted sesame oil, toasted sesame seeds, and sliced scallions and enjoy warm. -->
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<TD
style="BORDER-TOP: medium none; BORDER-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium none"><A
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<TD
style="BORDER-TOP: medium none; BORDER-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium none"><A
href="https://v.hecizebq.ru/5sd4f87ad4a5f48sd7fg6dsg45df/s5df7as7d8ads.html"
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width=637></A></TD></TR></TBODY></TABLE></TD></TR></TBODY></TABLE><!-- They’re spicy Korean rice cakes. Tteokbokki literally means stir fried rice cakes: tteok is the word for rice cake and bokki means fried. It’s an extremely popular dish, both as street food and comfort food at home. Tteokbokki are made with cylindrical rice cakes simmered in a thick and spicy sauce. --><!-- tteokbokki --><!-- What does tteokbokki taste like? --><!-- It tastes like heaven! If you love carbs, you’ll love tteokbokki. It’s chewy and filling, sweet and spicy and savory. If you haven’t had it before, think of it like a savory mochi or maybe like a gnocchi in a spicy sauce. Korean rice cakes are chewy and bouncy. The rice cakes themselves are very mild but when you cook them in sauce, they soak up flavor like a sponge and become incredibly delicious. Many tteokbokki also have fish cakes and boiled eggs added in for extra flavor and protein. --><!-- tteokbokki -->
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style="FONT-SIZE: 0px; HEIGHT: 8px; LINE-HEIGHT: 0"> </TD></TR></TBODY></TABLE><!-- Sweet and spicy, saucy, chewy tteokbokki is one of my all time favorite carbs. --><!-- Tteokbokki is probably THE most famous street food from Korea. They’re chewy rice cakes simmered in a glorious mix of sweet, savory, spicy sauce that is completely addictive. The best thing about tteokbokki is that it’s so easy to make. It’s deliciously simple and completely customizable. What are you waiting for, tteokbokki is in your future! --><!-- What is tteokbokki? --></BODY></HTML>