In Korea, tteokbokki is a beloved dish that has been a staple of the country’s cuisine for generations. It has a deep heritage that goes back to the royal court, where it was first introduced. Today, it is a popular street food that is sold at bunsikjip and pojangmacha (street stalls).
Tteokbokki is also a staple in the Korean fast-food industry, with restaurants serving it as an appetizer and a side dish. It is often served in an over-sized bowl with a sprinkling of sesame seeds and a choice of sauces.
There are a variety of sauces that can be made to accompany tteokbokki, but the most common is gochujang-based. Other options include non-spicy ganjang-based sauces, as well as curry-, cream- and jajang-based sauces.
The gochujang-based version of tteokbokki
It is thought to have originated in the 1950s, when a street vendor named Ma Bok-Lim started selling it. She was inspired by the flavor of the tteokbokki she ate when she opened a restaurant in Seoul, and the dish became a hit with locals.
It is believed that the dish originally had a more bland sauce, but Ma Bok-Lim developed it into the spicy variety we know and love today. In this recipe, the main star of the sauce is gochujang, a Korean red pepper paste. 청년다방 떡볶이
Once the sauce has been dissolved, it’s time to add in the vegetables. Chopped cabbage and sliced onions are essential for this recipe, but it’s up to you what you like to add. Then, mix the mixture until everything is fully combined and the vegetables are tender.
You can also use a low or no-sodium vegetable broth in this recipe instead of water. This helps to avoid adding sodium, and it also adds a fresh flavor to the dish.
Using gochujang and gochugaru powder is an important step in making your tteokbokki sauce, as they have a lot of flavor and give the dish a rich red color. You can find both in most Asian markets, or you can make your own by grinding a few roasted Korean chilies with water until it is thick and paste-like.
Another key ingredient in this tteokbokki sauce is tteok
which is a rice cake that is often eaten with tteokbokki. It can be fried, or it can be boiled to create a delicious tteokbokki broth.
Tteok is a type of rice cake that has a chewy texture and is often paired with seafood, such as fish cakes and eggs. It is usually tossed in a tangy, spicy sauce with a mix of fermented chili paste and dried gochugaru. 떡볶이창업
Aside from being an easy-to-make meal, tteok is a healthy option with a variety of vitamins and nutrients. It is high in carbohydrates and fat, but it is also a good source of protein. It can be prepared vegetarian-friendly by omitting the fish cakes and seafood and replacing them with tofu or mushrooms.
The business of tteokbokki is thriving in Korea and in North America as more people become interested in trying this famous snack. Many new restaurants have opened in the area in recent years, and a few companies are even planning to expand their operations.