Tteokbokki Recipe
User Reviews
5.0
9 reviews
Excellent
Tteokbokki Recipe
Report
The BEST Tteokbokki Recipe you'll ever taste! The soft, cylinder rice cakes are simmered in a spicy sauce with just a hint of sweetness. It's an addictive Korean street food that's so easy to make at home and very versatile. We promise this recipe will not disappoint!
Share:
Ingredients
anchovy stock
- 4 cups water
- 8 large dried anchovies, cleaned
- 1 6"x 6" dashima (or kelp)
- 1 garlic clove
- 2 ounces sliced Korean radish (or daikon)
tteokbokki
- 1 pound cylinder rice cakes
- 1/3 cup gochujang (Korean hot pepper paste)
- 2 tablespoons sugar
- 2 teaspoons gochugaru (Korean hot pepper flakes)
- 1 tablespoon minced garlic
- 1/2 pound pre-fried, flat fish cakes cut into small triangles or strips
- 2 green onions cut into 2" pieces
- 1 teaspoon toasted sesame seeds
Add to Shopping List
Instructions
anchovy stock
- In a pot combine water, anchovies, dashima, garlic clove, and radish. Simmer for 20 minutes.
- Strain anchovies, dashima, garlic, and radish from the pan.
tteokbokki
- Soak rice cakes in water for 30 minutes (unless using fresh).
- Add pepper paste, pepper flakes, sugar, and garlic to broth and stir together.
- Drain rice cakes and add to spicy broth.
- Stir everything together and bring to a simmer over medium heat, stirring occasionally.
- Continue to simmer for 10 to 12 minutes or until liquid has thickened and rice cakes are soft.
- Stir in green onions and fish cake. Continue to simmer for 5 minutes.
- Remove from heat and top with sesame seeds. Serve.
Notes
- Reheating Instructions
- Tteokbokki is truly the best eaten freshly made, but if you happen to have any leftovers you can store them in an airtight container in the refrigerator for up to a day.
- When you're ready to reheat them, transfer the tteokbokki to a skillet, cover and simmer over medium-low heat, stirring occasionally (so the sauce doesn't burn). Once the rice cakes have softened through, remove them from the heat and enjoy.
- Tips and Tricks for Success
- Unless you're using fresh rice cakes, it's important to soak them in water so they soften and really absorb some of the spicy sauce as they simmer.
- If your rice cakes aren't soft enough, you can stir in a small amount of water or more stock and continue to simmer for a few more minutes.
- Make and use anchovy stock for best results. It adds the subtle umami flavor to the dish that I think is the very best!
Nutrition Information
Show Details
Calories
434kcal
(22%)
Carbohydrates
82g
(27%)
Protein
14g
(28%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
59mg
(20%)
Sodium
621mg
(26%)
Potassium
296mg
(8%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
406IU
(8%)
Vitamin C
9mg
(10%)
Calcium
63mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Calories | 434kcal | 22% |
| Carbohydrates | 82g | 27% |
| Protein | 14g | 28% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 59mg | 20% |
| Sodium | 621mg | 26% |
| Potassium | 296mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 406IU | 8% |
| Vitamin C | 9mg | 10% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
