Tteokbokki (Spicy Korean Rice Cake)

Spicy, savory, and chewy. Tteokbokki is a beloved Korean dish and has many variations. I am going to show you most basic version (but does not mean most plain tasting). You can add fish cakes, boiled eggs, or even ramen to make this dish a bit more interesting.

Ingredient:

3 pounds of rice cakes

9 cups of anchovy broth

3 tablespoons of Korean red chili pepper paste (gochujang)

1 tablespoon of light soy sauce

1 tablespoon of sugar

1 teaspoon of sesame oil

Directions:

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Soak rice cakes in water for about 10 minutes.

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For the broth, simmer dried anchovies over medium heat in a large pot of boiling water for 10 minutes and then remove the anchovies.

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Add red chili pepper paste, soy sauce, and sugar.

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Add the rice cakes.  Boil until the rice cakes become very soft and the sauce is thickened, about 8 – 10 minutes. Stir frequently so the rice cakes don’t stick to the bottom of the pan. Stir in sesame oil and ready to serve.

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Tteokbokki (Spicy Korean Rice Cake)

  • Servings: 6 to 8
  • Print

Korean Snack Food

Spicy, savory, and chewy. Tteokbokki is a beloved Korean dish and has many variations. I am going to show you most basic version (but does not mean most plain tasting). You can add fish cakes, boiled eggs, or even ramen to make this dish a bit more interesting.


Credit: cookboldfood.com

Ingredients

3 pounds of rice cakes
9 cups of anchovy broth
3 tablespoons of Korean red chili pepper paste (gochujang)
1 tablespoon of light soy sauce
1 tablespoon of sugar
1 teaspoon of sesame oil

Directions

1. Soak rice cakes in water for about 10 minutes.
2. For the broth, simmer dried anchovies over medium heat in a large pot of boiling water for 10 minutes and then remove the anchovies.
3. Add red chili pepper paste, soy sauce, and sugar.
4. Add the rice cakes. Boil until the rice cakes become very soft and the sauce is thickened, about 8 – 10 minutes. Stir frequently so the rice cakes don’t stick to the bottom of the pan. Stir in sesame oil and ready to serve.

 

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