Tteokbokki Recipe (AKA Spicy Korean Rice Cakes)

Tteokbokki Recipe (AKA Spicy Korean Rice Cakes)

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!

Course Appetizer, Main Course

Cuisine Korean

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 367kcal

Author Danielle Wolter

Equipment

Ingredients

16 ounces Korean Rice Cakes (flat or cylindrical)
8 ounces fish cake
½ onion, chopped
2 cups water
2 teaspoons dashi powder
2 tablespoons gochujang (Korean chili paste)
2 tablespoons coconut sugar
1 tablespoon soy sauce
3 garlic cloves, minced
1 teaspoon gochugaru (Korean chili flakes)
1 teaspoon sesame oil
green onion (garnish)
sesame seeds (garnish)

Instructions

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.

Video

Notes

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.

Nutrition