Spicy, slightly sweet and chewy Korean rice cakes! This is a traditional and popular food in Korea! The recipe below is made with Korean rice cakes, broth, gochujang and gochugaru!
I’ve had this from a restaurant many times so it was about time I made it from home!
The spicy sauce is made with gochuang, a korean red chili paste! If you want a little extra spice, you can also add in gochugaru (korean red chili pepper flakes). I used mild gochujang so it’s not TOO spicy. I’m not at a high level of spice tolerance so this was perfect!
Texture of the rice cake! If you’ve ever tried mochi, it kinda reminds me of that but a spicy savory version! This dish is actually a lot easier than I expected! I loved the napa cabbage in there for my dose of veggies! 🙂
Tteokbokki (Spicy Korean Rice Cakes)
- 1 large bowl warm water
- 1 1 pound ttekobokki (korean rice cakes)
- 3 cups broth or stock
- 1 cup napa cabbage
- 2 scallions chopped
- 3 tablespoons gochujang red chili paste
- 1 teaspoon gochugaru red chili pepper flakes, OPTIONAL
- 1 tablespoon soy sauce
- 2 tablespoon honey or brown sugar
- 2 teaspoons minced garlic
- Add tteokbokki in a large bowl of warm water to soften for 15 minutes if refrigerated, 20 minutes if frozen. You can skip this step if rice cakes are already soft.
- Cut cabbage into 2” squares and chop scallions into 3” long pieces.
- Gather all sauce ingredients and mix together in a small bowl. Leave to side.
- In a large pan, add broth and stir in the tteokbokki sauce ingredients. Mix until the sauce dissolves.
- Add in soaked rice cakes and napa cabbage. Simmer for 15 minutes on low medium heat. Stir often to prevent sticking to pan!
- Turn off heat and stir in chopped scallions. Serve with more chopped scallions and sesame seeds on top!
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