Classic Tteokbokki: Korean Spicy Rice Cakes
User Reviews
5
Classic Tteokbokki: Korean Spicy Rice Cakes
Description
This dish starts by soaking rice cakes to soften their texture. Meanwhile, a flavorful anchovy stock is prepared by simmering dried anchovies and sea kelp, which is then strained. The anchovy stock is combined with gochujang (Korean chili paste), optional Korean chili powder, syrup or sugar, and soy sauce to create a rich, spicy, and mildly sweet sauce.
The rice cakes, fish cakes, and sliced leeks are added to the sauce and gently simmered until the rice cakes become tender and the sauce thickens enough to coat them well. This results in a comforting dish offering spicy, slightly sweet, and savory flavors with a chewy texture.
Classic Tteokbokki is typically served hot and enjoyed as a popular Korean street food snack or casual meal.
If only coarse chili flakes are available instead of powder, processing them in a blender can yield the fine powder needed to maintain sauce consistency.
Ingredients
- 1 lb (450 g) rice cake
- 1-2 heet fish cake sliced, optional
- 1 asian leek sliced, or 3 green onion
- 2 heaping tbsp gochujang Korean chili paste
- 1 tbsp Korean chili powder optional, see note below, goun-gochugaru
- 2-3 tbsp Korean corn syrup or 1 tbsp sugar, mulyeot; or rice syrup
- 1 tbsp soy sauce
For anchovy stock
- 5-6 anchovy large, dried
- 1 piece dried sea kelp aka dashima
- 4 cup (about 1 liter) water
Instructions
- Soak rice cakes in a bowl of water for 10 minutes.
- Meanwhile make the anchovy stock. Combine dried anchovies, sea kelp, and water in a pot. Bring to a gentle boil and simmer for 4-5 minutes. Discard the anchovy and sea kelp and reserve 2-1/2 cups of stock. Save the rest of stock for a later use.
- In a large skillet, combine anchovy stock, chili paste, chili powder (if using), syrup, and soy sauce; mix well.
- Drain the rice cakes from the soaking water and add to the stock mixture. Add the fish cake and leek slices. Bring them to boil over medium-high heat. Reduce the heat to low and simmer until the rice cakes are tender and the sauce has thickened; about 5-7 minutes. Serve immediately
Notes
- If using coarse Korean chili flakes rather than finely ground powder, blend the flakes until smooth to maintain an even sauce texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Calories | 493kcal | 25% |
| Carbohydrates | 105g | 35% |
| Protein | 10g | 20% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 338mg | 14% |
| Potassium | 420mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 966IU | 19% |
| Vitamin C | 3mg | 3% |
| Calcium | 43mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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