I ate Tteokbokki for the very first time at Alirang (my favorite Korean Restaurant in Ottawa) just a little bit before Christmas. For some reason, I had never heard of these before even though I eat in Korean restaurants fairly often, and have a pretty decent collection of Korean cookbooks at home. Thankfully, Alirang provided a phonetic rendering for the dish right on the menu and it appears, as they have it, to be pronounced ‘Topokki’.
I any event, Tteokbokki consists of a particular type of rice noodle, which can be served in many different ways. In the Chinese character name for the selection given on the menu (in the inset on the above photograph), it is described as ‘Hán shì là chǎo niángāo’, which translates as ‘Korean Style spicy stir-fried steamed-rice cake’. The actual noodle, as it turns out, is a thick, very dense, cylindrical rice flour noodle cut, in this case, into 3cm sections.
Now, the dish I was served at Alirang did not just consist of the noodles in sauce, but also contained a little cabbage (not quite apparent in the picture) but also some triangular pieces of something with an almost omelet like texture that I could not identify. I had to ask what they were and discovered that it was slices of fish cake. When I discovered what it was, the taste suddenly made sense and I have to say that I really liked this addition very much.
Now, the noodles were probably the densest, chewiest noodles I have ever had and I can see how they could become addictive, and probably a comfort food for those who grow up with them. I would like to see if I can buy them separately for home use sometime so I can experiment with them a little.
Oh… as for the sauce, this was pretty much nothing more than a slightly diluted Gochujang, or Korean Fermented Chili-Soybean Paste. It was extremely fiery and, I have to admit, nearly did me in. Still, on the whole, I really liked this offering and would like to try some other versions in the future.