Tteokbokki - Spicy Korean Rice Cakes
User Reviews
5
Tteokbokki - Spicy Korean Rice Cakes
Description
Tteokbokki uses cylindrical rice cakes (tteok) that are either fresh or briefly soaked if frozen, then simmered in a savory sauce prepared from gochujang (red chili paste), sugar, soy sauce, and flavorful kelp broth. The base broth made from soaking dried kelp adds subtle umami depth without overpowering the dish. Garlic powder enhances the savory profile. The cooking finishes after simmering for about 10-13 minutes until the sauce thickens and coats the rice cakes well.
The texture of tteokbokki is defined by the rice cakes’ chewiness and the thick, slightly sweet, and spicy sauce that clings to them. The mild heat balances with the sweetness of sugar and natural saltiness of soy sauce. Optional toppings such as sesame seeds and a drizzle of sesame oil add nuttiness, while boiled eggs or cheese can be included for added richness.
This dish is commonly served as a snack or light meal and can be customized with additions like fish cakes or noodles. Leftovers should be stored refrigerated and can be reheated gently with water to restore the soft texture of the rice cakes.
Using gluten-free gochujang and soy sauce can make this recipe suitable for gluten-free diets.
Ingredients
- 2 cups tteokbokki rice cakes Tteokbokki tteok (1 cup = 6 oz)
- 2 Tbsp gochujang red chili paste
- 4 tsp sugar
- 2 tsp soy sauce jin ganjang
- 1.5 cups kelp broth or water or anchovy broth
- 1/4 tsp garlic powder Substitute fresh chopped garlic just double the amount of powder
- sesame seeds sprinkling (optional)
- sesame oil swirl (optional)
Instructions
- Make Kelp broth - soak dried kelp (Dasima) or Kombu in hot water for at least 10 min. Substituting with plain water is OK but won't be as flavorful.
- Prepare Rice Cakes - If you have fresh or refrigerated rice cakes then just pull them apart so they are all separated. If your tteok/dduk is frozen, defrost by soaking it in cold water for a few minutes and then drain.
- Pour kelp broth (or water) into a pan. Add tteok (rice cakes) from 2 and turn heat on medium high and bring to boil.
- Add Tteokbokki Sauce - you can premix the sauce in a bowl first or you can just add Gochujang, sugar, soy sauce, garlic powder or chopped garlic directly and mix in the pan. Optionally, add fish cakes cut into strips.
- Once it starts to boil, lower heat to simmer and let it reduce for 10-13 min depending on how thick you want the sauce to be. The picture below shows after I simmered for 12min with some gochugaru (red chili powder) sprinkled for extra spicy kick!
- Sprinkle some chopped green onions, sesame seeds and a swirl of sesame oil (which I forgot in the video..oops!). ENJOY!!
Notes
- Store leftover tteokbokki in the refrigerator for up to 3-4 days.
- Reheat in the microwave with a splash of water, or on the stove with 3-4 tablespoons of water to soften the rice cakes.
- Popular toppings include boiled eggs, mozzarella cheese, ramen noodles, dumplings, and japchae noodles.
- To make gluten-free, use gluten-free gochujang and soy sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 1230 kcal
% Daily Value*
| Serving | 2g | |
| Calories | 1230kcal | 62% |
| Carbohydrates | 276g | 92% |
| Protein | 22g | 44% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1708mg | 71% |
| Potassium | 134mg | 3% |
| Fiber | 10g | 40% |
| Sugar | 20g | 40% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 5mg | 6% |
| Calcium | 17mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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