Tteokbokki, 떡볶이, is a well-loved Korean rice cake dish with many variations. It is an extremely popular street food in Korea which Kdrama fanatics (like myself) are familiar with. The most common variation is one with fish cakes, leek and hard-boiled eggs in a spicy-sweet sauce. Being a Shanghainese (dialect group), rice cake is a traditional dish we commonly have during occasions such as the Lunar Chinese New Year. Unlike Shanghai rice cake that comes usually in slices, Korean rice cake comes in both long-cylindrical shaped and sliced. It has a chewier texture.
The 2 kiddos like the ‘gummy-texture’ and enjoy the alternative to their usual staple food. Hence, this white version which is kids-friendly and for non-spicy lovers.
(Servings for 4-5 pax)
800g Tteokbokki rice cake
6 Korean fish cakes*
1 onion
2 Shimeiji mushrooms
1/2 small Chinese cabbage/Wong Bok
1 carrot
2L water

*Korean fish cakes can be easily found in the frozen section of the Korean grocery store. Alternatively, the closest match will be Dodo’s fish soy which can be easily found in leading supermarkets.

1/2 cup dried anchovy
3 dried kelps
4 tbsp light soya sauce
1 tbsp sugar
1 tbsp grated garlic
salted to taste

1) Combine water, dried anchovy, dried kelps in a pot, and boil for 15 minutes.
2) After 15 minutes, take out the ingredients from the broth and add the remaining ingredients (light soya sauce, sugar, minced garlic, rice cake, onion, fish cakes, mushroom, cabbage and boil until the broth gets thickened.
All done! Serve immediately. Mmm… Masitda!