In Korean restaurants they always use fried mandu (Korean dumplings). You can use anchovy kelp stock or vegetarian stock for the broth instead of water, but I tried both and there’s so much flavor in the other ingredients that I couldn’t taste much difference between the two broths. I also use the flavor packet from a package of Korean instant ramyeon. The chunjang gives it a bit of saltiness and savoriness, and also makes the stew a little dark. Of course it’s not just for restaurants, we can make it at home, too! The interesting thing about this recipe is that not only is it spicy from Korean gochujang and gochu-garu (Korean hot pepper flakes), it also uses black bean paste (chunjang) which is the main ingredient in jjajangmyeon. When the weather gets cold it’s a great way to share food with friends and family and have a good time. Everyone at the table can talk, cook, drink and eat together while it’s bubbling which is why this is such a popular dish in Korea. Everything is precooked so it doesn’t take very long and it’s not difficult to do. They bring a pan piled up with ingredients and broth and boil it right there on the table. That kind of tteokbokki is popular Korean street food, but today’s jeukseok-tteokbokki is more of a spicy, bubbling stew that you cook and eat while sitting at a table in a restaurant with 2 to 4 people. If you don’t know, you can check out my spicy rice cake recipe here. I assume by this point everyone here knows what tteokbokki is. Today’s recipe is on-the-spot tteokbokki (jeukseok-tteokbokki: 즉석떡볶이). If you didn’t win, thank you for entering! Note: the contest has ended and the winners contacted.
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