Description
Learn how to make delicious Korean tteokbokki, a popular spicy rice cake dish with savory fish cakes and a rich chili sauce, ready in just 20 minutes.
Ingredients
Main Ingredients:
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12 ounces Korean rice cakes, separated
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5.3 ounces Korean fish cakes, rinsed with hot water and cut into bite-size pieces
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2 cups Korean soup stock (made with dried kelp and dried anchovies)
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2 ounces onion, thinly sliced
Tteokbokki Sauce (Mix together):
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3 tablespoons Korean chili paste (gochujang)
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1 1/2 tablespoons raw sugar
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1 tablespoon soy sauce
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1 teaspoon minced garlic
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1 teaspoon Korean chili flakes (gochugaru)
Garnish:
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1 teaspoon toasted sesame seeds
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1 teaspoon sesame oil
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1 stalk green onion, finely chopped
Instructions
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Soak the rice cakes in warm water for 10 minutes if using refrigerated or packaged rice cakes. Skip this step if using fresh, soft rice cakes.
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In a shallow pot, bring the Korean soup stock to a boil over medium-high heat. Stir in the tteokbokki sauce ingredients until dissolved.
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Add the soaked rice cakes, fish cakes, and sliced onion to the pot. Boil for 3 to 5 minutes until the rice cakes are fully cooked and tender.
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Lower the heat and simmer for another 2 to 4 minutes to thicken the sauce and enhance the flavors.
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Stir in the sesame oil, toasted sesame seeds, and chopped green onion. Mix quickly and serve immediately while warm.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snacks
- Cuisine: Korean
Nutrition
- Serving Size: 2
- Calories: 381 kcal
- Sugar: 15 g
- Sodium: 1062 mg
- Fat: 6 g
- Carbohydrates: 69 g
- Fiber: 1 g
- Protein: 13 g
- Cholesterol: 14 mg