Tteokbokki

September 30, 2020

Tteokbokki

 


Tiffany AngelaAuthorTiffany AngelaCategoryDifficultyBeginner


Korean spicy rice cakes are the perfect balance of sweet, spicy, and savory. A super quick and easy one-pot recipe that's ready in under 30 minutes!

Yields6 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins


Ingredients
 2.20 lbs (1 kg package) cylindrical/tubular rice cakes
 3 sheets fish cake, cut in triangular pieces
 3 cloves garlic, minced
 2 cups (4-5 large leaves) Napa cabbage, cut in 1 inch pieces
 1 small onion, sliced
 3 cups anchovy broth, dashi broth, or water
  cup gochujang (Korean red chili paste)
 2 tbsp soy sauce (can use 3 tbsp if using water instead of broth)
 2 tbsp white granulated sugar
 1-3 tsp gochugaru (Korean red chili pepper flakes)
 1 tbsp sesame oil
 4 stalks green onions, cut in 2 inch pieces
 sesame seeds (for garnish)

Directions
1

If using frozen rice cakes, make sure to rehydrate them by soaking for 2+ hours in cool water. If using refrigerated rice cakes, soak them in cool water while prepping the other ingredients.

2

Heat up 3 cups of broth or water until boiling. Set aside.

3

Add 2.2 lbs (1 kg) cylindrical rice cakes, 3 sheets of cut fish cakes, 2 cups Napa cabbage, 1 small onion, and 3 cloves of minced garlic. Then, add in the 3 cups of hot broth or water from the previous step, 1/3 cup of gochujang, 2 tbsp of soy sauce, 2 tbsp white granulated sugar, and 1-3 tsp of gochugaru into the pan and turn the heat on to medium-high. Stir frequently to make sure the rice cakes are not sticking to the bottom.

4

Boil until the rice cakes have softened through and the sauce has thickened (8-10 minutes). Then, add in 1 tbsp of sesame oil and 4 stalks of chopped green onions. Stir and cook for another 2-3 minutes until the green onions have wilted. Taste the sauce and adjust seasoning as necessary with salt or soy sauce, depending on your preference. May consider adding an extra 1 tbsp of soy sauce if water was used as the base, but taste first! Continue to simmer until sauce has thickened to your liking.

5

Top with sesame seeds and serve immediately.

Ingredients

Ingredients
 2.20 lbs (1 kg package) cylindrical/tubular rice cakes
 3 sheets fish cake, cut in triangular pieces
 3 cloves garlic, minced
 2 cups (4-5 large leaves) Napa cabbage, cut in 1 inch pieces
 1 small onion, sliced
 3 cups anchovy broth, dashi broth, or water
  cup gochujang (Korean red chili paste)
 2 tbsp soy sauce (can use 3 tbsp if using water instead of broth)
 2 tbsp white granulated sugar
 1-3 tsp gochugaru (Korean red chili pepper flakes)
 1 tbsp sesame oil
 4 stalks green onions, cut in 2 inch pieces
 sesame seeds (for garnish)

Directions

Directions
1

If using frozen rice cakes, make sure to rehydrate them by soaking for 2+ hours in cool water. If using refrigerated rice cakes, soak them in cool water while prepping the other ingredients.

2

Heat up 3 cups of broth or water until boiling. Set aside.

3

Add 2.2 lbs (1 kg) cylindrical rice cakes, 3 sheets of cut fish cakes, 2 cups Napa cabbage, 1 small onion, and 3 cloves of minced garlic. Then, add in the 3 cups of hot broth or water from the previous step, 1/3 cup of gochujang, 2 tbsp of soy sauce, 2 tbsp white granulated sugar, and 1-3 tsp of gochugaru into the pan and turn the heat on to medium-high. Stir frequently to make sure the rice cakes are not sticking to the bottom.

4

Boil until the rice cakes have softened through and the sauce has thickened (8-10 minutes). Then, add in 1 tbsp of sesame oil and 4 stalks of chopped green onions. Stir and cook for another 2-3 minutes until the green onions have wilted. Taste the sauce and adjust seasoning as necessary with salt or soy sauce, depending on your preference. May consider adding an extra 1 tbsp of soy sauce if water was used as the base, but taste first! Continue to simmer until sauce has thickened to your liking.

5

Top with sesame seeds and serve immediately.

Tteokbokki

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