Tteokbokki- Korean Spicy Rice Cakes, Vegetarianized

Another attempt to replicate a delicious restaurant dish- I ordered it once not knowing that it's meant to contain fishcakes. Fortunately the very kind waitress remembered that we'd asked about some other dishes containing meat, so she asked if we wanted it made without. It's probably better with, but I was more than content with the vegetarianized version. So, I went to the Korean supermarket around the corner not long after reencountering the recipe, looking for the elusive chili paste and powder needed to get the distinctive flavour.

I found what I was looking for- the chili paste, gochujang, was in a small red tub with a picture of a pepper, so I got it and hoped for the best. The powder- gochugaru- was harder to find, but it was just hidden in a nondescript plastic baggie amongst the shelves. Both ingredients were firetruck red, as if showing off just how fantastically spicy and delicious they are. Of course, I should've gotten Korean soy sauce and corn syrup too, since they're not exactly the same as the sorts I already had, but I forgot in the excitement of acquiring my chili products. I adjusted to make do with what I had, and it still tasted pretty similar to the one I'd ordered, so it's not a total impossibility to do without those bits.

I also added vegetables and tofu to make it a complete meal- the one I'd ordered was only garnished with vegetables, but this way I could eat for lunch/dinner what was originally an appetizer-type dish. I've heard that variations of it are a popular street food in Korea... man, who needs hot dog carts? I want spicy rice cake carts in Toronto ASAP.

The rice cakes themselves are very interesting- chewy and soft, cooked perfectly in the sweet, spicy, nutty and savoury sauce. I found them in the freezer section of that same Korean supermarket, but some of the more diverse Asian supermarkets will also have them. The ingredients are definitely worth seeking out if they aren't a part of your pantry already. As I mentioned before, these can also be made without the additional veggies and things and eaten as more of a snack or appetizer. They're so easy to make that they can be fit in wherever and whenever.

Tteokbokki
Adapted from Messy Witchen
600 g. Korean rice cakes
600 ml. Water
4 TBSP Gochujang (Korean chili paste, available at many Asian grocery stores)
1 TBSP Gochugaru (Korean chili powder, a little trickier to find), Optional
1/2 TBSP Korean soy sauce (I used 1 TBSP of Chinese, light soy sauce)
1 1/2 TBSP Korean corn syrup (I used regular golden corn syrup), optional
1/2 TBSP Sugar
2 Cloves minced garlic
Mixed vegetables, optional; I used two zucchini, two carrots in matchsticks, two shiitake, half a red bell pepper and also some fried tofu. 

For the Garnish:
1 TBSP Toasted sesame seeds
1 Green onion, thinly sliced (I used chives, since I had none)
Drizzle of toasted sesame oil (optional)

Bring all but the rice cakes to a boil together. Add the rice cakes and cook until tender, about 20 minutes. After 10 minutes add the vegetables. 

Once the rice cakes are tender and the sauce is thick, sprinkle with the sesame seeds and green onion. Serve hot.

Hoddeok- Korean Yeast Pancakes with Brown Sugar, Cinnamon and Walnuts

I adore these pancakes. They're sold in Toronto's Koreatown with either a brown sugar or red bean filling, and sometimes the walnuts are replaced with roasted sunflower seeds, but they're always delicious. They can be eaten for breakfast, as a snack, with tea, and so on- just make sure you serve them hot so that the brown sugar is in its syrupy, gooey state.

These are really, really easy to make, even if you're not experienced with yeast doughs. Just make sure the water isn't hot, and you're good to go. The ingredients are simple, and probably already in your pantry. The rise time is quite short, and you don't even need to knead it too much- just mix well with a silicone spatula or wooden spoon. The only step requiring any real work is shaping the dough into balls and filling them, which is quick work as long as your surface has enough flour to prevent sticking. They're vegan, too. What's not to love?

These are the best on a cold, wet, or otherwise gloomy day when you want something sweet with a drink of tea or coffee, but don't have the energy to make the whole shebang of a pastry. Of course, syrupy and fried things are always rather comforting, and these have the added bonus of making the vicinity smell like cinnamon and brown sugar.

If you want to switch it up, the filling options are very versatile. I made half of mine with a cup of grated mozzarella, a clove of minced garlic, a teaspoon of oregano and a fat pinch of red chili flakes to make a savoury version. Really, anything melty is very good. Suggestions include choco-hazelnut spread and banana slices, chocolate and mini-marshmallows, tomato sauce and cheese, maple sugar... whatever you happen to have on hand. I'd definitely try the more classic red bean paste option, too.

Have a big pot of tea ready so that both are hot and fresh at the same time. Commit the recipe to memory as I have and enjoy the wizardry of cinnamon and brown sugar together in fried yeasted dough as often as desired.

Hoddeok
Makes 8
From Messy Witchen

1 C. Water, lukewarm
2 Tsp. Active dry yeast (I used 25 g. fresh yeast)
2 C. Flour, All purpose or bread
2 TBSP Sugar
1 TBSP Oil
1/2 Tsp. Salt
Oil, to fry

For the Filling:
1/2 C. Brown sugar
1 Tsp. Cinnamon
1/4 C. Walnut pieces

Dissolve the yeast in the water and add the sugar. Mix into the flour and add the oil and salt, kneading together to form a sticky dough. Let rise, covered, for an hour.

Knead and let rest 20 minutes. Mix all of the filling ingredients and set aside. Form 8 balls on a floured surface. Flatten each and wrap around an eighth of the filling. Seal in well and form balls.

Heat a large skillet or griddle to medium-high. Add some oil and cook 1 1/2 minutes, pressing down with a spatula after 30 seconds to flatten. Flip oven and cook another minute.  Reduce heat to low and let cook one more minute, covered, to melt the sugar. Repeat until all the pancakes are fried, and serve hot.