Tteokbokki Korean Spicy Rice Cake
User Reviews
5
-
Prep Time
5 mins
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Cook Time
15 mins
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Servings
4
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Calories
479 kcal
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Course
Main Course, Appetizer, Snacks
Tteokbokki Korean Spicy Rice Cake
Description
This Tteokbokki recipe starts by preparing the sauce with water, hondashi (a fish-based soup powder), paprika, brown sugar, and Korean chili paste (gochujang). The mix strikes a balance of sweet, spicy, and umami flavors. Rice cakes and sliced fish cakes are added to the sauce and simmered covered for 10 minutes to soften the rice cakes and allow absorption of flavors. After removing the lid, continued simmering thickens the sauce further for proper coating.
Green onions are added at the end for a fresh touch and mild crunch. The rice cakes have a characteristic chewy texture that contrasts with the tender fish cakes. This dish is typically served hot as a snack or street food, enjoyed for its hearty sauce and comforting spice level. Adjusting the chili paste amount customizes the heat.
The recipe includes tips to soak frozen rice cakes in cold water for 20-30 minutes before cooking to help them cook evenly and achieve the right texture. A non-stick pan is recommended to prevent sticking during simmering.
Ingredients
- 2 cups Korean rice cake (sticks)
- 8 pieces fish cake (Long ones, 10 oz)
- 2 ticks green onion
Sauce:
- 2 cups water
- 1 tablespoon hondashi (Dashi, fish soup based powder)
- ½ teaspoon paprika
- ½ tablespoon brown sugar
- 3 tablespoons Korean red chili paste (You can adjust to suit your spiciness.)
Instructions
- Cut 8 fish cake sticks (10 oz) into half.
- Then, cut 2 sticks of green onion.
- Turn on medium small fire, pour 2 cups of water into the non-stick pan. Then, add 1 tablespoon of hondashi and mix it well.
- Next, add ½ teaspoon of paprika, ½ tablespoon of brown sugar and 3 tablespoons of Korean red chili paste. (If you want less spicy, you can add 2 tablespoons of chili paste or adjust to your spiciness.)
- Mix the sauce very well.
- After that, add 2 cups of Korean rice cake sticks into the sauce.
- The following, add the cut fish cake sticks into the sauce. Mix it and make sure they are covered with the sauce.
- Cover the lid and simmer for 10 minutes.
- After, uncover the lid and keep stirring it once a while and let it simmer for a few minutes until the sauce thickens a little bit.
- Lastly, add the green onion, mix it well and ready to serve.
Notes
- If using frozen rice cakes, soak them in cold water for 20-30 minutes before cooking to ensure even softening.
- Use a non-stick pan to prevent rice cakes from sticking to the bottom during cooking.
- Add hondashi to water before mixing with chili paste, paprika, and brown sugar for a balanced umami base.
- Simmer covered initially to let sauce absorb and rice cakes soften, then uncover to thicken the sauce with occasional stirring.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 479 kcal
% Daily Value*
| Calories | 479kcal | 24% |
| Carbohydrates | 101g | 34% |
| Protein | 10g | 20% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 52mg | 2% |
| Potassium | 404mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 49IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 22mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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