Korean Street-Style Tteokbokki with Wonton Skewers
8 cup water
1 oz medium or large dried anchovies, guts removed
6 x 6 inch dried dashima/kelp
1 (6 oz) small onion, quartered
5 oz Korean radish, cut into small chunks
3 scallions, white part including roots
24 bibigo™ Mini WontonsPork & Vegetable
3 tbsp bibigo™ Go-Chu-Jang Hot & Sweet Sauce
3 tbsp fine gochugaru (korean red chili powder)
2 tbsp soy sauce
1 heaping tbsp garlic, finely minced
2 tbsp sugar (add more if you like it sweeter)
p rice syrup
24 oz fresh tteokbokki rice cakes, separated
1 rectangular sheet korean fish cake, cut into triangles (similar size as rice cakes)
Sesame seeds, to garnish
- If using refrigerated, pre-packaged rice cakes, soak in cold water for at least 20 minutes.
- In a large pot, add all of the broth ingredients and bring to a boil. Reduce heat to medium-high and boil uncovered for 5 minutes. Remove the kelp and continue to boil for 15 minutes. Strain into a large bowl and discard solids.
- While the broth is cooking, prepare the wonton skewers. Pan-fry bibigo™ Mini Wontons Pork & Vegetable according to package directions. Thread 3 wontons onto each skewer and set aside.
- In a deep pan, add 4½ cup of the anchovy broth, bibigo™ Go-Chu-Jang Hot & Sweet Sauce, gochugaru, soy sauce, garlic, sugar, and rice syrup. Stir to dissolve.
- Add the rice cakes and bring to a boil over medium-high heat. Cook for 7-8 minutes, stirring frequently.
- Add the fish cakes and continue to cook until the rice cakes are soft but still chewy, about 5-6 minutes, stirring frequently. The sauce will thicken as it cools. Add more broth if the sauce has reduced too much. Taste and adjust seasoning as needed.
- Before turning off the heat, dip the wonton skewers in tteokbokki sauce, turning to coat all sides.
- Serve directly from the pan or transfer tteokbokki to a large platter and place skewers on the side. Garnish with sesame seeds.