The Ninth Day: Buffalo Chicken Tteokbokki

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Buffalo Chicken Tteokbokki

The Anchor Bar in Buffalo, New York is the undisputed home of Buffalo Chicken Wings. Their 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 direct from Buffalo, NY (thanks Cynthia) and I’m using this as the basis of my latest fusion tteokbokki recipe.

The first step in any tteokbokki recipe is to pre-soak the noodles in hot water for about 10 minutes (but consult the Garae tteok package and follow those directions).

  • 1 lb tteokbokki noodles (presoaked and dried)
  • 1/2 cup butter
  • 8 oz. buffalo wing sauce
  • 1 lb chicken breast sliced lengthwise to approx 1 inch strips
  • 3 stalks celery, cut into long sticks about the length of tteokbokki noodles

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 1/2 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.

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The Eighth Day: Texas-style BBQ sauce with Tteokbokki

The Tenth Day: Hawaiian Tteokbokki

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2 thoughts on “The Ninth Day: Buffalo Chicken Tteokbokki”

  1. That is my absolute favorite sauce too! We just used it for super bowl and I always keep it around in the fridge…just to dunk my chinese take out chicken fingers and whatever else strikes my fancy! I will have to give this one a try too. Perhaps a blue cheese greek yogurt dollop on top??

    Reply
  2. My absolute favorite chicken sauce is dakkalbi sauce. Let us know how your versions turns out and any changes/improvements you make to the recipe posted here.

    Reply

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