Tteokbokki (Spicy Rice Cakes)
Chewy rice cakes smothered in a sweet and spicy gochujang sauce. A popular Korean street food.
Ingredients
- about 450 g Korean rice cakes (tteok)
- 2 tbsp Gochujang (Korean chili paste)
- 1 tbsp Gochugaru (Korean chili powder)
- 2 tbsp Soy sauce
- 1 tbsp Sugar
- 2 cloves Garlic
- 2 cups Water
- 2 stalks Green onions
- 1 tsp Sesame oil
- 1 tsp Sesame seeds
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place the about 450 g Korean rice cakes (tteok) in a medium bowl and cover with water. Let them soak for 5 minutes to soften.
- 2In a large heavy-bottomed pot, combine the 2 tbsp Gochujang (Korean chili paste), 1 tbsp Gochugaru (Korean chili powder), 2 tbsp Soy sauce, 1 tbsp Sugar, 2 cloves Garlic (minced), and 2 cups Water. Stir everything together until well combined.
- 3Place the pot over medium-high heat and bring the sauce to a simmer, about 5-7 minutes. Watch for small bubbles breaking the surface consistently.
- 4Drain the softened about 450 g Korean rice cakes (tteok) and add them to the simmering sauce in the pot. Cook for 8-10 minutes, stirring occasionally, until the rice cakes are tender and the sauce has thickened to coat the back of a spoon.
- 5While the rice cakes are cooking, prepare the green onions. Trim the ends and thinly slice the 2 stalks Green onions.
- 6Once the rice cakes are tender and the sauce has thickened, stir in the sliced 2 stalks Green onions and 1 tsp Sesame oil. Cook for 1 more minute, just to wilt the green onions slightly.
- 7Serve the Tteokbokki hot, garnished with 1 tsp Sesame seeds.
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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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