Korean Rice Cake Recipe (Tteokbokki Recipe)
Korean Rice Cakes (Tteokbokki) are an incredibly popular street food in Korea. Made with a sweet and spicy sauce, the rice cakes are chewy and addictively delicious......plus 100% super quick & easy to make in under 30 minutes!
Servings 6 servings
Soak the rice cakes in warm water for 10-15 minutes. Drain.
Bring water and dashi powder to a boil in a wok or a large saucepan.
While the water is coming to a boil, combine the gochujang, gochugaru, coconut sugar, soy sauce, onion and garlic in a bowl.
When the broth comes to a boil, add the sauce and mix to combine.
Bring back to a simmer.
Add the rice cakes and fish cakes. Bring to a simmer. Simmer until sauce has thickened and coats the rice cakes, stirring often. This should take about 5-10 minutes.
Remove from heat and drizzle with sesame oil.
Garnish with green onions and sesame seeds and serve.
- Soaking the rice cakes first helps to take out some of the starch and soften the rice cake before cooking;
- Make sure to stir the rice cakes regularly to prevent them from sticking while cooking;
- If you can't find the fish cake, you can leave it out. However, it does add a wonderful flavor to the recipe, so if you can find it I highly recommend using it;
- Gochujang can be purchased in mild all the way to very hot. Buy according to your spice preference.
Serving: 6oz. | Calories: 367kcal | Carbohydrates: 69g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 19mg | Sodium: 211mg | Potassium: 387mg | Fiber: 4g | Sugar: 5g | Vitamin A: 255IU | Vitamin C: 1.9mg | Calcium: 22mg | Iron: 1.6mg