Tteokbokki (additionally spelled ddukbokki or topokki) is a supremely satisfying (and comforting) Korean road meals that’s made in dwelling kitchens nearly as a lot as it’s in market stalls. The star of the dish is tteok, chewy rice truffles that, on this model of the long-lasting dish, develop a crispy exterior when stir-fried in a skillet. (Search for them within the freezer part of just about any East Asian market.)

Tteokbokki recipes are extremely riffable: Right here the tteok are tossed in a spicy sauce constructed from gochujang and an umami-rich dashi of dried kelp and anchovies. Most basic iterations do not characteristic leafy greens, however we discovered the crisp-tender texture of bok choy a welcome addition. And whereas fish truffles are completely non-compulsory, their bouncy chunk provides to the dish’s satisfying chew.

Having an additional bag or two of cylindrical or sliced tteok within the freezer is at all times good—they’re splendidly versatile. Strive them with arugula, halloumi, and gochujang brown butter, in Brooklyn chef Souhi Kim’s tteokguk or beef soup with Korean radish, and in David Joo’s dakgalbi with hen, cabbage, and candy potato.

Editor’s notice: This recipe was initially printed July 2019.


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