Tteokbokki is Korea ’ s # 1 favorite street food. For those modern to Korean cooking, Tteokbokki is rice cakes that are boiled in a blue Gochujang-based sauce. ( See the classic recipe here ) 
These rice cakes have a spicy, slightly-sweet and an addictive taste to it. These rice cakes have a blue, slightly-sweet and an addictive taste to it. In the 90 ’ s, you could find it everywhere in Korea – typically sold-off street cart vendors ( called pojang macha ) throughout the city. Nowadays, due to city regulations and increase standard of support, these pojang machas are harder to comeby. ( What a shame ! ) 
alternatively, you ’ ll find Tteokbokki being served in fast-casual ( bunsik ) shops. Tteokbokk is one of those dishes that Koreans ( particularly women ) crave from time-to-time. In fact, we get a distribute of emails from Koreans that live abroad on how to make the actual rice cakes from home. however, making rice cakes from strike is a arduous and very time-intensive process. Plus, it alone lasts for 24-36 hours. It ’ second better to merely buy the rice cakes from a local korean marketplace .
But not everybody has a Korean mart in their neighborhood.
And I know, there are many of you who are interesting to trying making Tteokbokki for the first clock time. That ’ south when we started to brainstorm on potential substitutes – and thought about potatoes ! 
certain, potatoes and rice cakes don ’ t have the same texture. But you can sample what Tteokbokki Sauce tastes like. Plus the potatoes absorb the spirit well ! 
One challenge was to ensure that the potatoes don ’ thymine catch overcooked and crumble apart. But that was well avoided by cutting them into larger, potato wedges. We tried it out and the sample was big – Potato Wedge Tteokbokki Works !
Cooking Notes for Potato Tteokbokki:
Our sauce is not excessively hot – and has a slight sweetness ! If you want to make it spicier ( and have a benighted, deep-red color ), you can either ( # 1 ) Use 5 Tablespoons of Gochujang Paste rather than 4 Tablespoons in the begin or ( # 2 ) Add in another tablespoon of Gochugaru Flakes. 
If you want to reduce the sweet, use entirely 1 Tablespoon of Honey ( as opposed to two ). besides, make certain to sprinkle on some shredded cheese and pop in the microwave for 1 minute ! The melt cheese offers a pleasantly mouth-watering relish that pairs nicely with the piquant & sweet Tteokbokki sauce. 
Enjoy ya ’ ll ! If you try making this dish at home, tag us on IG. We LOVE seeing pictures of your dishes in the dawn 
bill : We have besides have Tteokbokki Eggs Recipe ( Click here )
Potato Tteokbokki
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Ingredients
- 3-4 medium-sized Potatoes
- 1 hale onion
- 1 stalk leap onion
- few pieces Fishcake ( Eomuk ) optional
- 3 whole Eggs
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optional
- few handful Shredded cheese
Tteokbokki Sauce
- 1 Tablespoons vegetable vegetable oil
- 4 Tablespoons Gochujang ( Korean Chili Pepper Paste )
- 2 cups water
- 1 tablespoon Minced Garlic
- 1 tablespoon Gochugaru ( Korean Chili Pepper Flakes )
- 1 tablespoon boodle
- 2 Tablespoons beloved ( Or use Oligodang Syrup )
- 2-3 big pinches of strategic arms limitation talks
Instructions
Prep Ingredients
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Peel and wash potatoes. Then cut them into wedge shapes – measure 3 cups worth. Place the wedges pieces in a bowl of cold water – this will prevent them from oxidizing and changing colors.
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Place water into a pot. Bring it to boil. Place 3 Eggs in and set a timer for 7 minutes After 7 minutes, drain the hot water and soak the soft-boiled eggs in cold water. Let it cool down, then carefully peel.
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Cut 1 whole Onion into thin pieces. Then Cut 1 stalk of Spring Onion into smaller pieces. Then cut Fish Cakes into bite-sized pieces.
Make Tteokbokki
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Before we start, drain the water from the potatoes. Shake off any excess water. Then place the potato wedges aside.
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Place Vegetable Oil (1 Tablespoon) into a large pot or wok. Then add-in Gochujang (4 Tablespoons). Place it on Medium Heat and mix the paste into the oil. Stir it around for around 2 minutes. After 2 minutes, the gochujang will look bubbly and clumped up – that’s good
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Now add the onions slices. Then add the potato wedges.
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Gently stir-fry everything until the potatoes wedges are well-coated in the sauce. Then add in 2 cups of water. Wait until the pot comes back up to a boil.
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Once its boiling, add in Minced Garlic (1 Tablespoon), Gochugaru (1 Tablespoon), Sugar (1 Tablespoon), Honey (2 Tablespoons), Salt (2-3 big pinches).
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Then let the potatoes boil away for 5 minutes – on a medium-low heat!
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After 5 minutes, add in the fish cakes, soft-boiled eggs and the spring onions.
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Let it boil away for another 2-3 minutes. After 2-3 minutes, check on the status of your potatoes. Poke it with a fork or chopstick. They should be soft – but firm. Cook it for a few more minutes if the potatoes are still hard.
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When the potatoes are ready, scoop out a few souple ladle’s worth into a smaller bowl. Sprinkle a few handfuls of cheese over them. Microwave for 1 minute!
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Bon Appetit!
Tried this recipe ? Tag us at @ efutureneighbor with your smasher !
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