Tteokbokki: Spicy Rice Cakes
Submitted by Stephen Li
Tired of eating 5-minute microwave ramen? Then you should try making tteokbokki, a sweet and spicy traditional korean dish that can easily be made at home! Super popular in Korea, tteokbokki consists of cylinder-shaped rice cakes coated with the famous Gochujang sauce, which was first developed by a woman named Ma Bok-rim in 1953. With thanksgiving coming up, this is the perfect dish to make to show your appreciation for your family and friends!
Note
- 2 servings
- 30 minute cook time
Ingredients
- 16 3-inch long rice cake pieces
- 3 ounces of cabbages
- 1 sheet of fish cakes
- 1 scallion
- 2 tablespoons Korean red chili pepper paste
- 1-2 teaspoons of Korean red chili pepper flakes
- ½ tablespoon soy sauce
- 1 tablespoon sugar
- ½ tablespoon minced garlic
Instructions
- Soak rice cakes for 20 minutes if refrigerated or hardened. Cut the scallions and cabbages
- Add water to a shallow pan and boil for 15 minutes over medium heat.
- Combine the hot pepper paste, pepper flakes, and sugar in a small bowl and add it to the pan. Also add the rice cakes and soy sauce to the pan. Boil it over medium high heat and stir the contents of the pan.
- Keep stirring until rice cakes softens and sauce thickens. This should take 10-15 minutes. Note: having soft rice cakes is crucial, so just stir until they become soft.
- Add the cabbages, scallions, fish cakes, and garlic. Continue to boil for 4-6 minutes.
- Remove from heat and serve hot
Works Cited
Ro, Hyosun. “Tteokbokki (Spicy Stir-Fried Rice Cakes).” Korean Bapsang, 9 Aug. 2020, www.koreanbapsang.com/tteokbokki-spicy-stir-fried-rice-cakes/.
Maangchi. “Hot and Spicy Rice Cake (Tteokbokki).” Maangchi, 10 Sept. 2007, www.maangchi.com/recipe/tteokbokki.
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