Description
Korean street food delight tteokbokki offers a fiery, chewy experience of rice cakes simmered in gochujang sauce. Spicy, savory flavors will transport you directly to Seoul’s bustling culinary scenes.
Ingredients
Scale
- 1 lb (450g) Korean rice cakes (tteok, cylindrical)
- 2 tbsps (30 ml) gochujang (Korean red chili paste)
- 1 tbsp (15 ml) gochugaru (Korean red chili flakes, adjust to taste)
- 3 cups (720 ml) water (or anchovy broth for authentic flavor)
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) sugar (or honey)
- ½ tsp (2.5 ml) sesame oil
- 2 green onions, sliced
- ½ cup (120 ml) fish cakes (sliced, optional)
- 1 hard-boiled egg (optional, for serving)
- 1 tsp (5 ml) sesame seeds (for garnish)
- 1 tsp (5 ml) garlic, minced
- 1 sheet dried kelp (optional, for extra umami)
Instructions
- Rice Cake Preparation: Submerge frozen rice cakes in warm water for 10 minutes to soften, then drain thoroughly, ensuring they’re primed for cooking.
- Flavor Foundation: Simmer water or anchovy stock, steeping dried kelp for 5 minutes to extract rich, umami essence before removing from liquid.
- Sauce Crafting: Whisk gochujang, gochugaru, soy sauce, sugar, minced garlic, and sesame oil into a glossy, fiery sauce that will transform the dish’s flavor profile.
- Cooking Fusion: Introduce softened rice cakes and fish cakes into the simmering broth, pouring the spicy sauce over the ingredients. Stir carefully to ensure even coating, allowing the mixture to reduce for 8-10 minutes until the sauce becomes a thick, clinging glaze and rice cakes reach optimal tenderness.
- Final Flourish: Sprinkle chopped green onions into the bubbling mixture during the last moments of cooking, then transfer to a serving dish. Garnish with toasted sesame seeds and optionally crown with a halved boiled egg for added visual and culinary excitement.
Notes
- Soften Rice Cakes Perfectly: Warm water helps restore soft, pillowy texture of frozen or hardened rice cakes. Avoid boiling water as it can make rice cakes mushy and break apart easily.
- Balance Spice Levels: Adjust gochujang and gochugaru quantities to match personal heat tolerance. Start with less spicy ingredients and gradually increase for desired intensity.
- Control Sauce Consistency: Watch sauce reduction carefully during cooking. Stir continuously to prevent burning and achieve a glossy, clingy texture that coats rice cakes evenly.
- Customize for Dietary Needs: Replace fish cakes with tofu for vegetarian version. Use gluten-free soy sauce for celiac-friendly adaptation. Low-sodium alternatives work well for health-conscious individuals.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snacks, Dinner
- Method: Simmering
- Cuisine: Korean
Nutrition
- Serving Size: 1
- Calories: 400
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 80 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 70 mg