Easy Tteokbokki: Irresistibly Spicy Korean Rice Cakes
Experience the warmth of Tteokbokki (Spicy Korean Rice Cakes) with this quick, delicious recipe that satisfies any craving.
Equipment
- mixing bowl
- large pan
Ingredients
For the Sauce
- 1 cup Anchovy Stock or Dashi Substitute with unsalted chicken stock or water if needed.
- 2 tablespoon Soy Sauce Tamari works as a gluten-free alternative.
- 2 tablespoon Sugar Can decrease to 1 tablespoon for a less sweet option.
- 1 tablespoon Gochugaru Adjust to your spice preference.
- 2 tablespoon Gochujang Modify based on desired heat level.
- 2 cloves Garlic Fresh minced, or use garlic powder if unavailable.
- 1 tablespoon Honey Rice syrup or oligo syrup are great alternatives.
For the Main Ingredients
- 1 lb Korean Rice Cakes Soak frozen cakes in warm water for 10 minutes before cooking.
- 2-3 sheets Korean Fish Cakes Cut into bite-sized pieces or omit for vegetarian version.
For Garnish
- Green Onion Optional, for a fresh finish and color contrast.
Instructions
Step-by-Step Instructions
- Soak the rice cakes in warm water for 10 minutes until softened. Drain and set aside.
- Mix soy sauce, sugar, gochugaru, gochujang, minced garlic, and honey in a bowl until blended.
- In a pan, boil the anchovy stock or dashi over medium heat for about 5 minutes.
- Add the soaked rice cakes and sauce mixture to the boiling stock. Cook for 10 minutes, stirring occasionally.
- Incorporate the fish cakes and cook for an additional 2 minutes until heated through.
- Remove from heat, garnish with green onion, and serve hot.
Notes
Use fresh ingredients for the best flavor and texture. Adjust spices to your preference, and enjoy immediately after preparation for the best experience.
Nutrition
Serving: 1servingCalories: 300kcalCarbohydrates: 50gProtein: 8gFat: 5gSaturated Fat: 1gSodium: 800mgPotassium: 200mgFiber: 1gSugar: 10gVitamin C: 2mgCalcium: 2mgIron: 5mg
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