5 from 15 votes
Tteokbokki Korean Spicy Rice Cake
Tteokbokki is a Korean spicy rice cake dish featuring chewy rice cakes and fish cakes cooked in a thick, spicy sauce made with Korean red chili paste, hondashi, paprika, and brown sugar. The sauce simmers until it slightly thickens, coating the ingredients with a rich spicy-sweet glaze enhanced by umami from the fish-based stock powder.
Prep Time
5 mins
Cook Time
15 mins
Servings:
4
Calories:
479 kcal
Course:
Main Course, Appetizer, Snacks
Cuisine:
Asian, Korean
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 479
% 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.