The ninth day of tteok: Buffalo chicken tteokbokki
Anchor Bar in Buffalo, N.Y., is the undisputed home of Buffalo chicken wings and the next stop on our 12-day tteok recipe countdown to the Korean New Year. The bar’s sweet, fiery sauce is often imitated, but never duplicated, at least until the Anchor Bar decided to start bottling the sauce in large quantities for sale.
A friend of mine brought me a bottle of Buffalo sauce directly from that city — thanks Cynthia. I’m using this as the basis of my latest fusion tteokbokki (떡볶이) recipe.
1 pound tteokbokki noodles (presoaked and dried)
1/2 cup butter
8 ounces Buffalo wing sauce
1 pound chicken breast, sliced lengthwise to approx 1-inch strips
3 stalks celery, cut into long sticks about the length of tteokbokki noodles
- The first step in any tteokbokki recipe is to pre-soak the noodles in hot water for about 10 minutes. (Consult the package of garae tteok (가래떡), which are the fat cylindrical rice noodles traditionally used in tteokbokki, and follow those directions.)
- Put the butter in the skillet set on medium heat.
- Add the soaked and dried tteok and fry for about 5 minutes. Flip over and fry on the other side, until golden-brown. Set aside.
- Add the chicken and saute until it’s about half-cooked. Increase the temperature to medium high.
- Pour the buffalo wing sauce into your skillet, add the celery and cook for about 5 minutes. Add the tteokbokki noodles and cook for about 5 minutes more until the noodles are cooked.
- Serve with an optional cup of bleu cheese or ranch dressing on the side for dipping.