If using frozen rice cakes, soak them in a bowl of warm water for 15 minutes to soften. If they are fresh, you can skip this step. After soaking, drain them thoroughly.
Tteokbokki (Spicy Rice Cakes)
- Total time - 30 minutes
- Preparation - 10 minutes
- Cooking time - 20 minutes
- Servings: 4
- Country: Korea
For the best flavor, Tteokbokki is cooked in a dashi broth, but if you don't have it, you can also use vegetable broth or water with added seasoning powder. You should soak the rice cakes in warm water before cooking them to soften them and help them absorb the flavor better.
Ingredients
Ingredients
- 500 g tteok (rice cakes)
- 700 ml dashi stock (or water)
- 100 g fish cakes (optional)
- 2 pieces boiled eggs, halved (optional)
- 1 bunch scallions, chopped
For the Sauce
- 3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons gochugaru (Korean chili flakes)
- 1 tablespoon soy sauce
- 2 tablespoons sugar (or corn syrup)
- 1 teaspoon garlic, minced
Instructions
Step 1: Prepare the rice cakes
Step 2: Prepare the sauce
In a small bowl, mix the gochujang, gochugaru, soy sauce, sugar, and minced garlic. Create a smooth paste.
Step 3: Cooking
In a deep pot, heat the dashi stock (or water) and add the prepared sauce. Stir well to dissolve the sauce completely. Bring it to a boil.
Step 4: Add the ingredients
Add the rice cakes and fish cakes (if using) to the boiling sauce. Reduce the heat and simmer, stirring occasionally, for 10-15 minutes, until the sauce thickens and the rice cakes are tender.
Step 5: Finish and serve
Add the chopped scallions. You can also add the boiled eggs if desired. Serve immediately, best garnished with sesame seeds and extra scallions.