Tteokbokki (Spicy Korean Rice Cakes)
User Reviews
5
3 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
45 mins
-
Servings
4
-
Cuisine
Asian, Vietnamese
Tteokbokki (Spicy Korean Rice Cakes)
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These spicy Korean rice cakes are a street food classic and can be customized with different mix-ins.
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Ingredients
- 600 g tteokbokki rice cakes
- 140 g dangmyeon optional
- 6 dried anchovy small
- 10 g dried kelp
- 6 cups water
- 2 egg
- 6 sheets 200g fish cake, cut into small triangles
- 1 tablespoon vegetable oil
- 200 g kimchi optional, chiopped
- 3 tablespoon gochujang
- 1 tablespoon gochugaru use more or less depending on how spicy you want it to be
- 2 tablespoon sugar
- 2 tablespoon soy sauce
- 1 teaspoon sesame oil
- 3 scallions stalks
Instructions
- Soak dangmyeon and tteokbokki rice cakes in cold water for 30 minutes.
- While ingredients are soaking, add anchovies and kelp to a pot of water and bring to a simmer. Simmer for about 30 minutes until kelp has doubled in size and is flexible
- Hard-boil two eggs
- Saute kimchi in cast iron skillet with oil for about 5 minutes
- Add rice cakes and saute for another 5 minutes. If rice cakes stick, ladle some broth into the pan.
- Add fish cake to the mixture
- Add gochujang, gochugaru, sugar, soy sauce and sesame oil.
- Add whatever broth is left
- Add noodles and eggs and bring to a simmer.
- Simmer until liquid is thick and reduced, about 10-15 minutes.
- Garnish with scallions and serve immediately
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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