Tteokbokki (Spicy Rice Cakes)
User Reviews
5
Tteokbokki (Spicy Rice Cakes)
Description
Tteokbokki (Spicy Rice Cakes) combines Korean rice cakes with fish cakes and onions in a broth flavored with a sauce of gochujang (Korean chili paste), gochugaru (chili flakes), soy sauce, garlic, and sugar. The rice cakes are soaked to ensure tenderness and cooked in the boiling stock with the sauce until tender and the sauce thickens. The balance of spicy, sweet, and savory flavors from the sauce complements the mildly chewy rice cakes and tender fish cakes.
After simmering, the dish is finished with toasted sesame seeds, sesame oil, and chopped green onion, which add a fragrant nutty aroma and crisp texture contrast. This preparation method yields a comforting snack or light meal with bold Korean flavors and a pleasant spicy kick tempered by the sweetness and savory umami elements.
Serve tteokbokki warm as a popular street food or appetizer. The dish pairs well with mild sides or can be enjoyed on its own as a spicy, chewy treat. It is straightforward to prepare with simple soaking and simmering steps that bring out the best textures and flavors in the rice cakes and sauce.
Ingredients
MAIN
- 350 g Korean rice cakes (12 ounces), separated
- 150 g fish cake 5.3 ounces), rinsed over hot water & cut into bite size pieces, Korean style
- 2 cups soup stock dried kelp and dried anchovy stock, Korean style
- 60 g onion (2 ounces), thinly sliced
TTEOKBOKKI SAUCE (MIX THESE IN A BOWL)
- 3 Tbsp gochujang (Korean chili paste)
- 1 1/2 Tbsp raw sugar
- 1 Tbsp soy sauce
- 1 tsp garlic minced
- 1 tsp gochugaru (Korean chili flakes)
GARNISH
- 1 tsp sesame seeds toasted
- 1 tsp sesame oil
- 1 talk green onion , finely chopped
Instructions
- Soak the rice cakes in warm water for 10 minutes. (If you are using fresh rice cakes that are already tender, feel free to skip this step. However, if you are using packaged rice cakes from the fridge, it is recommended to soak them to enhance their moisture level before proceeding with the recipe.)
- Boil the soup stock in a shallow pot over medium high heat and dissolve the tteokbokki sauce by stirring it with a spatula. Once the seasoned stock is boiling, add the rice cakes, fish cakes and onion. Boil them a further 3 to 5 mins until the rice cakes are fully cooked. Then, to thicken the sauce and to deepen the flavor, simmer it over low heat for a further 2 to 4 mins.
- Add the sesame oil, sesame seeds, and green onion then quickly stir. Serve warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 69g | 23% |
| Protein | 13g | 26% |
| Fat | 6g | 9% |
| Cholesterol | 14mg | 5% |
| Sodium | 1062mg | 44% |
| Potassium | 182mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 405IU | 8% |
| Vitamin C | 7.8mg | 9% |
| Calcium | 28mg | 3% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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