Tteokbokki is one of the favorite snacks of most Koreans. It’s even my favorite too! You can find it almost everywhere in Korea. It is commonly purchased from street vendors and pojangmacha (small tented restaurants on wheels).
I was craving for tteokbokki this afternoon so Andy (my husband) and I decided to visit Sindangdong, the hometown of Gochujang Tteokbokki.
Mabongnim is decidedly the originator of Sindangdong Tteokbokki town. She began making and selling Gochujang (red chili paste) tteokbokki since 1950’s in this area. She became famous after she appeared on TV to advertise a certain Gochujang brand.
If you want to try the original taste of tteokbokki then visit Sindangdong Tteokbokki town. There are around 15 restaurants in the area. I have visited two of them: the ever famous Mabongnim tteokbokki and I Love Sindangdong.
If you want to try making tteokbokki at home, here’s how:
- 20 sticks garae tteok
- 1 cup sliced odeng
- 2 scallions, chopped
- 3 tbsp. gochujang
- 2 tbsp. sugar or honey
- 1 tbsp. soy sauce
- 2 cups water
- Pour the water into a pot and heat on high until boiling. Turn the heat down to medium.
- Add the soy sauce, gochujang and sugar. Stir until the sugar is completely dissolved.
- Add the garae tteok, odeng and scallions into the broth.
- Cook until the rice cakes are tender and the sauce is sticky. Then remove the pot from the burner.
*You can also add the following:
Since I love seafood, I even add shrimps to my tteokbokki. Soooo yummy! ^_^