Tteokbokki and me

Hannah Harte Patreon: HRMNZ | @hannah_harte_

Ōtautahi is blessed with many world-class South Korean eateries. I have been devouring thinly sliced, Korean-style BBQ with all the side dishes, kimchi dumplings, naengmyeon, bibimbap, kimbap, yangnyeom-chicken, ‘cup bop’, and bulgogi all over the city for decades, for every conceivable occasion, introducing everyone I love to the delights of these flavourful, complex, and satisfying dishes. Before long, I began to replicate many of the dishes I had tried in restaurants and continued to refine them at home.

All in all, I thought I was well acquainted with most of the gastronomic glories that Korea had to offer, but I was wrong. About a year ago, my eldest son Ethan took me out for a belated Mother’s Day dinner at one of the few Korean restaurants I hadn’t tried and suggested we try their signature ‘Tteok Bok Ki’. I’ll admit, the concept of white cylinders of rice flour didn’t sound particularly appealing at first, but little did I know these chewy, dense, smooth, flavour-absorbing little logs of joy were to become my obsession. Of course, the sauce is vital to elevating tteokbokki to the greatest heights of culinary ecstasy. I begin with a bonito and seaweed broth (anchovy is traditional), to which is added a rich, deep red chilli paste called gochujang, perhaps my favourite condiment in existence, gochugaru, aka hot pepper flakes, sugar, lots of garlic, and I like to add MSG for that extra hit of umami. Then you can bring all or some of the following to the party: the essential tubular cakes of tteokbokki, eomuk/fish cakes, jammy boiled eggs, Shin Ramen noodles, thinly sliced cabbage and carrot, dumplings (pan-fried to dip or added straight into the saucy soup), and simmer. Towards the end, you add some processed cheese slices (trust me) and finish it all off with a flourish of sesame oil (my personal addition to the legacy) and green onions. I make this one or two times a month and never, ever get sick of it. In fact, I think I might be addicted.

There is absolutely nothing wrong with the tteokbokki you buy in a packet, but I pounced on some freshly made cakes from Kosco this week and tried something new; tteokkochi. Skewer the cakes together, fry in a little oil, and then brush on a gochujangbased paste before serving. The crispy, crunchy, irresistible texture on the outside, met with the soft, luscious, silky yet bouncy inner core with spicy, sweet, mouth-watering sauce, literally made my knees weak, and I almost cried with happiness. Adoration doesn’t even come close to describing the place this simple food has in my heart and the happy memories with loved ones I associate with this meal. So easy anyone can make it; so delicious anyone will love it.

Mas-issge deuseyo!