Korean Street-Style Tteokbokki with Wonton Skewers

Korean Street-Style Tteokbokki with Wonton Skewers

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Preparation

30 minutes

Cook Time

45 minutes

Serves

Ingredients

Anchovy Broth
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

Tteokbokki
24 Bibigo Pork & Vegetable Mini Wontons
3 tbsp go-chu-jang
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)
2 tbsp 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

Mini Wontons Pork & Vegetable 24oz

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If using refrigerated, pre-packaged rice cakes, soak in cold water for at least 20 minutes.
1
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.
2
While the broth is cooking, prepare the wonton skewers. Pan-fry Bibigo Pork & Vegetable Mini Wontons according to package directions. Thread 3 wontons onto each skewer and set aside.
3
In a deep pan, add 4½ cup of the anchovy broth, go-chu-jang, gochugaru, soy sauce, garlic, sugar, and rice syrup. Stir to dissolve.
4
Add the rice cakes and bring to a boil over medium-high heat. Cook for 7-8 minutes, stirring frequently.
5
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.
6
Before turning off the heat, dip the wonton skewers in tteokbokki sauce, turning to coat all sides.
7
Serve directly from the pan or transfer tteokbokki to a large platter and place skewers on the side. Garnish with sesame seeds.
8