My Soul Food - Tteokbokki (Korean Red Spicy Rice Cake)

One of my friends told me once of what 'soul food' means to him. 

He said Soul Food is the one that comes to your mind when you wake up from hangover last nights, after recovering from physical suffering.

According to his definition of 'Soul Food', it was always tteokbokki and it still is, for me.

Below photo is what I took before I started my sacred ritual of enjoying my tteokbokki time, was special version with additionn of Chinese big glass noodle with a pinch of curry spices. (That 'unexpected' spice addition is my secret ingredient of making very tasty tteokbokki ! You can give me your trust! )

If you want to make your version of it, here goes Tteokbokki recipe to the following!

1. The most important process of the Tteokbokki recipe is broth.

Just boiling in water and boiling in broth has a huge difference in taste,so I willmake broth first.

Add the kelp, anchovies, and dried large-eyed herring to make the broth.

2. Trim the ingredients while the broth is boiling.

Prepare the rice cakes by soaking them in water, and cut flatted fish cake into easy-to-eat sizes.

Although it is not in the picture, cut 1/2 onions and leek into small pieces.

3. Next, I'm going to add various seasonings

Add the seasonings below to the broth and mix well and boil it.

• 1 tablespoon of chopped garlic, half a spoonful of plum juice, 2 spoons of soy sauce, 1.5 spoons of red pepper paste, 1 spoon of red pepper powder, 1 tablespoon of sesame oil, 2 spoons of oligosaccharide

4. If the seasoned broth boils, add rice cake, fish cake and onion.

Boil over high heat for at least 10 minutes.

5. Reduce it to medium heat after 10 minutes, add the leek and it's done!