Korean Tteokbokki (Spicy Rice Cake) Recipe
Tteokbokki, also known as simmered spicy rice cakes, is a dish made with small-sized garae-tteok (also called tteokmyeon, rice cake noodles, or tteokbokki-tteok), which are popular in South Korea.
Ingredients
- Korean rice cakes - 350g
- Korean fish cakes (rinsed over hot water & cut into bite size pieces) - 150g
- Korean soup stock (dried kelp and dried anchovy stock) - 2 cups
- Onion (thinly sliced) - 60g
Tteokbokki Sauce
- Gochujang (Korean chili paste) - 3 tbsp
- Raw sugar - 1 1/2 tbsp
- Soy sauce - 1 tbsp
- Minced garlic - 1 tsp
- Gochugaru (Korean chili flakes) - 1 tsp
For Garnish
- Toasted sesame seeds - 1 tsp
- Sesame oil - 1 tsp
- Green onion (finely chopped) – 1 stalk
Instructions
- Begin by taking a bowl of warm water and soak your rice cakes in it for about 10 minutes. If they’re already soft, you can skip this step.
- To prepare the tteokbokki sauce, add gochujang, raw sugar, soy sauce, gochugaru and garlic to a bowl and mix properly.
- Next, take a shallow pot and pour the soup stock in it. Over medium high heat, boil the stock. Using a spatula, dissolve the tteokbokki sauce by constantly stirring. Once the seasoned stock starts to boil, throw in the rice cakes, fish cakes and onion.
- Allow the mixture to boil for another 3 to 5 minutes until the rice cakes are completely cooked.
- Let the dish simmer over low flame for the next 2 to 4 mins. This will help to thicken the sauce and enhance its flavour.
- Once done, add the sesame oil, sesame seeds and green onion on top. Give the dish a quick stir and there you have it. Your warm tteokbokki is ready to be served.
Nutrition
Calories: 1038kcalCarbohydrates: 190gProtein: 31gFat: 17gSaturated Fat: 3gCholesterol: 49mgSodium: 2850mgFiber: 9gSugar: 30g
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