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Spicy Rice Cake (Tteokbokki) with Vegetables and Fish Cake

This recipe is based on a jeuksuk (instant) tteokbokki version served hot pot style at restaurants. You can try that with an electric hot pot for some great fun with the whole family.

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4 people
Calories: 255 kcal
Course: Side Dish , Snacks
Cuisine: Korean

Ingredients

  • 16 oz rice cake for tteokbokki
  • 2 sheets Korean rectangular fish cake (Sahgahk Oden, cut into squares)
  • 2 cups cabbage (cut into strips or 1 in squares)
  • 1 carrot (sliced)
  • 1/2 onion (sliced)
  • 1 Tbsp chopped garlic (or 1 tsp garlic powder)
  • 3 cups water (or anchovy stock is even better)
  • 2 Tbsp Gochujang (spicy red bean paste)
  • 1 Tbsp sugar
  • 1 Tbsp soy sauce
  • 1/4 tsp salt
  • dash of black pepper
  • 1 tsp ketchup (optional)
  • 1 tsp guk kanjang (Korean soy sauce for soups – optional)
Other optional vegetables
  • 1-2 green onions (cut into 2 in long pieces)
  • 2-3 perilla leaves (cut into thin strips)

Instructions

    Cup of Yum
  1. If the rice cakes are frozen, defrost in cold water while you prepare other ingredients. The type of rice cakes used for tteokbokki are shaped like little logs but you can also use the thin ovalettes used for Tteok Guk. They are all the same rice cakes but just cut differently.
  2. Cut cabbage, carrots and onions and any other vegetables. Korean fish cake (Uhmook also called oden which comes from Japanese) comes in various shapes but the ones normally used here is one that comes in thin rectanglular sheets (Sahgahk Oden). They can be found in the freezer aisle in most Korean markets. 
  3. Get a saute pan deep enough to hold all the ingredients. Non stick is easier since the dduk tends to stick to the bottom of the pan. Add water or anchovy stock, carrots, cabbage and onions to the pan and bring to a boil.
  4. Add gochujang, garlic, soy sauce, salt and sugar to this mixture while you wait for it to boil.
  5. Once it starts to boil, add tteok, fish cake and stir. Simmer for 20 min. stirring occasionally to make sure rice cakes don't burn at the bottom. Taste when it’s close to 20 min and adjust your seasonings. Don’t taste it in the beginning because the seasoning will not have fully penetrated into the tteok yet and it will taste very bland. Add ketchup to add that little extra something at the end. Sprinkle some black pepper.
  6. And if you are going to add green onions or perilla leaves, add it at the end, right before turning your heat off.

Notes

  • What other things can I add to ddukbokki?
  • Ramen noodles – you can add ramen noodles directly into the ddukbokki while it is cooking. However, this is a bit risky for 2 reasons – the noodles soak up the liquid very quickly so you will have to keep adding extra water; it’s very easy to overcook the noodles which makes the whole dish into one giant blob of dduk… SO… I recommend that you boil the ramen noodles separately in water (make sure you cook it al dente) and then just mix it in quickly at the very end.
  • Jjol Myun (쫄면) – this noodle is very stringy, chewy and adds great texture to the dish. Add this when you add the dduk and it should cook together nicely. You will need extra water for this too.
  • Boiled eggs – make some hard boiled eggs and add it to the ddukbokki. The savory, spicy sauce goes very well with the egg.

Nutrition Information

Calories 255kcal (13%) Carbohydrates 38g (13%) Protein 11g (22%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Cholesterol 33mg (11%) Sodium 857mg (36%) Potassium 431mg (12%) Fiber 1g (4%) Sugar 7g (14%) Vitamin A 2630IU (53%) Vitamin C 17.2mg (19%) Calcium 31mg (3%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 255

% Daily Value*

Calories 255kcal 13%
Carbohydrates 38g 13%
Protein 11g 22%
Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Cholesterol 33mg 11%
Sodium 857mg 36%
Potassium 431mg 9%
Fiber 1g 4%
Sugar 7g 14%
Vitamin A 2630IU 53%
Vitamin C 17.2mg 19%
Calcium 31mg 3%
Iron 0.4mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.