Tteokbokki Korean Spicy Rice Cakes (Printer-Friendly Layout)
Vibrant Korean comfort food featuring chewy rice cakes in a spicy, sweet, and savory gochujang-based sauce.
# Ingredients You'll Need:
→ Main Ingredients
01 -
400 g cylinder-shaped Korean rice cakes (tteok), fresh or refrigerated
02 -
180 g Korean fish cakes, thinly sliced
→ Sauce
03 -
4 tablespoons gochujang (Korean red pepper paste)
04 -
1 tablespoon soy sauce
05 -
2 teaspoons granulated sugar
06 -
3 cloves garlic, finely minced
07 -
600 ml water
→ Garnish
08 -
2 green onions, sliced
09 -
1 teaspoon toasted sesame seeds (optional)
10 -
1 teaspoon sesame oil (optional)
# Step-by-Step Instructions:
01 -
Place rice cakes in a large bowl and cover with warm water. Soak for 10 to 15 minutes or until slightly softened. Meanwhile, thinly slice the fish cakes and chop green onions. Mince fresh garlic and gather all required ingredients.
02 -
In a deep pan, combine gochujang, soy sauce, granulated sugar, minced garlic, and water. Whisk until fully dissolved. Adjust sweetness or heat by altering gochujang or sugar to preference.
03 -
Place the pan over medium heat and bring the sauce to a simmer, stirring to ensure a cohesive mixture. Add soaked rice cakes and sliced fish cakes. Simmer for 10 to 15 minutes, stirring occasionally to prevent sticking. Allow the rice cakes to absorb the sauce and become tender and chewy. Taste and adjust seasoning as needed.
04 -
Once the sauce has thickened and the rice cakes are fully cooked, sprinkle chopped green onions over the dish. For extra aroma and texture, add toasted sesame seeds or drizzle with sesame oil. Serve immediately while hot.
# Extra Tips and Tricks:
01 -
For optimal texture, use refrigerated or freshly made tteok; if using frozen, soak longer until fully softened.
02 -
Customize by adding hard-boiled eggs, mozzarella cheese, or seafood for variation.