Korean Rice Cakes (Tteokbokki) with Gochujang Sauce
Chewy rice cakes simmered in a spicy and sweet gochujang sauce, a popular Korean street food that can be enjoyed for breakfast (dairy free).
Ingredients
- about 450 g Korean Rice Cakes (Tteok)
- 2 tablespoons Gochujang (Korean Chili Paste)
- 1 tablespoon Gochugaru (Korean Chili Flakes)
- 1 tablespoon Soy Sauce
- 1 tablespoon Sugar
- 2 cloves Garlic, minced
- 2 cups Vegetable Broth
- 1/2 cup Green Onions, chopped
- 1 teaspoon Sesame Oil
- 1 teaspoon Sesame Seeds
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large saucepan or pot, combine gochujang, gochugaru, soy sauce, sugar, minced garlic, and vegetable broth.
- 2Bring to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly.
- 3Add the Korean rice cakes (tteok) to the sauce.
- 4Cook for 8-10 minutes, stirring occasionally, until the rice cakes are soft and chewy and the sauce has thickened.
- 5Stir in chopped green onions and sesame oil.
- 6Garnish with sesame seeds and serve hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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