Yum

One of my fondest memories of Seoul was visiting the Tteokbokki halmoni (grandma) who made these tasty treats on the street from a dinky hole-in-the-wall, quite literally. I remember a sliding wood and rice paper door, a spigot from a pipe in the middle of the box of a room with a giant pot of odd looking soup sitting on the concrete floor. I was quite afraid of that steamy pot, until I tasted it: a delicious brothy concoction of fishy goodness that could relieve the fiery taste from the tteokbokki. And just what is Tteokbokki?



It is pieces of hardened rice cakes that are steamed for softness and then pan fried with sesame oil and spicy fermented soy bean paste and other ingredients. It's spicy and a little sweet and the pan frying creates a bit of a nice crusty-burnt texture.





Picture is from Seriouseats.com.








Having been in Seoul the summer of 2006 (or it might have been 2007?), I looked forward to getting some on the streets yet every place we went to, the tteokbokki there wasn't pan fried but in a soupy sauce. I like that well enough, but it doesn't compare to the pan fried. I was disappointed and never bought any. I started to think maybe my memories weren't up to par and that I possibly dreamt it all?

But having seen this and realizing the pan fried method was "old school" (oy I feel old!) it was nice to know it's coming back. Even so, it's easy enough to make, so I don't see why I should yearn - I just need to cook!

p.s. I asked a while ago what happened to that halmoni. My relatives told me she made so much money, she retired and enjoyed her life. That's pretty cool.