Cooked - Easy Tteokbokki (spicy Korean Rice Cakes)

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Easy Tteokbokki (spicy Korean Rice Cakes)

2.0

3 cups anchovy stock (dashi, unsalted chicken stock, or water)

1 lb (450g) Korean rice cakes

2-3 sheets Korean fish cakes (defrosted and cut into bite-sized pieces)

Green onion (optional, for garnish)

2 tbsp soy sauce

2 tbsp sugar (or 1 tbsp for reduced sweetness)

1 tbsp Gochugaru (Korean chili powder)

2 cloves garlic (minced)

2 tbsp honey (rice syrup, oligo syrup, or your choice of liquid sweetener)

3 tbsp Gochujang (Korean red chili paste)

Combine the sauce ingredients in a small bowl.
If your rice cakes are frozen, defrost them in warm water for 10 minutes prior to cooking. personal note Guin: I used near-boiling water, twice, and let it sit for more than 10 minutes. I also used sliced rice cakes....
Add stock to a large pan over medium heat and bring to a boil.
Add rice cakes and sauce and stir to combine.
Cook for about 10 minutes until the sauce is reduced, add fish cakes, and cook for another 2 minutes.
Garnish and enjoy!

Course🍽️Main Course

DietsPescaterian🥛Dairy-free...

Category🍽️Main Dish

Cuisine🇰🇷Korean

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 30 weeks ago

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