We wanted to step back for a second and think about the transformation of tteokbokki over the past decade. While so much of Korean cooking got spicier and more extreme, the classic, all-day utility dish made of rice cakes, fish cakes, and fiery gochujang went . . . pink. Enter rose tteokbokki, a gentle, creamy version that has grown in popularity in Korea. Begin with frozen rice cakes. They’re better for this dish than fresh ones, which tend to break down easily and lose their shape. The key to adding flavor to the rice cakes is to simmer them gently in a light bath of salt and sugar in advance. Deuki spotted this technique at a market in Seoul and hasn’t looked back.
Another twist here is the addition of apple preserves or syrup. Layering in subtle sweetness is a good way to counter the heat of the chile paste. Some home cooks like to add ketchup, but the preference here is for apple, a more natural form of sweetness. The final step is the addition of cream, which gives the dish its namesake hue. Use as much or as little as you want, or skip the step fully if fire-engine red is your favorite shade for sautéed rice cakes
Our version of America’s favorite fast food skips the bun in favor of a thick, hot dosa. The Dosa Dog is one of the most popular menu items at our food truck. Kids enjoy theirs with Cheddar from Grafton Village Cheese, the Vermont factory where we park our truck, and adults typically add mustard and Masala Sauerkraut. We always choose high-quality hot dogs—the farmers’ market or the meat aisle of a natural food store are good places to find a local brand.
Something about the temperature contrast of the hot, salty dog and cold, bracing sauerkraut, and the thick layers of intermingling fat in the form of avocado and mayo, just clicks.