Gijang-style tteokbokki isn't your average spicy rice cake dish. Hailing from Gijang, a coastal town in South Korea, this version boasts a thicker, chewier rice cake and a uniquely rich, savory sauce. Unlike the fiery, often sweet variations found elsewhere, Gijang tteokbokki offers a more complex flavor profile, balancing spice with a deep umami that lingers on the palate. The generous use of anchovy stock provides a briny depth, while gochujang (Korean chili paste) delivers the satisfying heat. This isn't just a meal; it's a culinary experience.
Prepare to be captivated by the authentic taste of Gijang's prized street food. This recipe will guide you through each step, ensuring you recreate this delightful dish in your own kitchen. From preparing the perfect rice cakes to achieving the ideal balance of sweet, spicy, and savory in the sauce, we'll equip you with everything you need to master the art of Gijang-style tteokbokki. Let's get cooking!
Tools Needed
- Pan
Ingredients
- Water
- Gochujang (Korean chili paste): 1 large spoonful
- Soy sauce: 1 spoonful
- Red pepper powder: 1 spoonful
- Sugar: 3 spoonfuls
- Chicken stock: 1/2 spoonful
- Garaetteok (thick rice cakes): 300g
- Fish cake
- Seaweed eggs (optional)
Step-by-Step Instructions
Step 1. Prepare the Sauce
- Add gochujang, soy sauce, red pepper powder, sugar, and chicken stock. Mix well to make the basic seasoning sauce.
Step 2. Cook the Rice Cakes
- Pour a little water into the pan.
- Add garaetteok and cook for 5 minutes until soft. (The rice cakes should feel soft when pressed hard and more than half the water should have evaporated).
Step 3. Add Toppings & Thicken
- Add bite-sized pieces of fish cake and halved, thickly sliced garaetteok. Boiled seaweed eggs are a nice addition.
- Stir-fry until the sauce thickens.
Step 4. Serve
- Serve immediately.
Read more: Crispy Spicy Honey Garlic Korean Chicken Recipe
Tips
- This recipe uses garaetteok for a thicker, chewier texture. It's a great tteokbokki recipe that doesn't require deodeok.
Nutrition
- Calories: approximately 600-700
- Fat: 5-10g
- Carbs: 120-140g
- Protein: 15-20g
FAQs
1. What makes Gijang tteokbokki different from other tteokbokki?
Gijang tteokbokki uses thicker, chewier rice cakes and a richer, savory sauce made with anchovy stock, giving it a distinct umami flavor compared to sweeter or spicier versions.
2. Can I adjust the spiciness level?
Absolutely! You can control the heat by adjusting the amount of gochujang (Korean chili paste) you add to the sauce. Start with less and add more to your preference.
With its unique combination of chewy rice cakes and a deeply flavorful, umami-rich sauce, Gijang-style tteokbokki offers a truly unforgettable culinary experience. This recipe provides a delicious and authentic taste of coastal Korean cuisine, easily replicated in your own home. Now go forth and enjoy the fruits of your labor – happy cooking!