Not all tteokbokki is spicy and saucy
. Rice cakes, I realized, were the perfect canvas to display the Lebanese flavors I’d been introduced to through my friendship with Edy. He had opened the door to a wide world of Lebanese food, from mezze like labneh and silky-smooth hummus to savory man’oushe, or flatbread. In return, I showed him the spicy, sweet, tangy flavors of Korean cuisine.
Za’atar is both a wild herb and a seasoning whose ingredients vary in different parts of the Middle East; generally, it’s a combination of thyme, sumac, sesame seeds, marjoram, and oregano. When mixed with olive oil, za’atar becomes a delicious paste ideal for smearing on man’oushe, marinating chicken, or tossing with crispy rice cakes.
Like any oil-based tteokbokki, the rice cakes here get lightly pan-fried with plenty of oil until they’re crispy all over; after that, they’re tossed with pre-made za’atar paste until fully coated. In a traditional Korean tteokbokki, the rice cakes soak up all the flavors of a gochujang-heavy sauce. But in this marriage of two Korean and Lebanese culinary staples, the crispy, chewy texture of the rice cakes accentuates the potent flavors of the za’atar.
Although za’atar tteokbokki is good as it is, the addition of spicy tomato jam makes it even better. Tomato jam is one of Edy’s best-selling products, and I replicate it here by blending store-bought tomato sauce with olive oil infused with Aleppo peppers and garlic. When it’s baked in the oven, all of the moisture evaporates from the sauce, creating a thick, jammy texture that’s perfect for dipping.
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