Tteokbokki (Spicy Korean Rice Cakes)
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!
Servings 8 servings
Ingredients
- 1 large bowl warm water
- 1 1 pound ttekobokki (korean rice cakes)
- 3 cups broth or stock
- 1 cup napa cabbage
- 2 scallions chopped
Ttekobokki Sauce
- 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
Instructions
- 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!