Description
Tteokbokki is a classic Korean street food made from chewy rice cakes simmered in a spicy, savory sauce made with gochujang and soy sauce. This dish is known for its fiery flavor and unique texture, making it a perfect comfort food. Whether you’re looking for a simple version or want to add fish cakes, eggs, or cheese, this Tteokbokki recipe can be tailored to your preferences.
Ingredients
- Rice cakes (tteok): 1 pound (soaked if frozen)
- Fish cakes (optional): 1 sheet, cut into strips
- Gochujang (Korean red chili paste): 2 tablespoons
- Gochugaru (Korean red pepper flakes): 1 tablespoon (optional for extra spice)
- Soy sauce: 2 tablespoons
- Sugar: 1 tablespoon
- Garlic: 3 cloves, minced
- Water: 2 cups
- Green onions: 2 stalks, chopped (for garnish)
- Sesame seeds: 1 tablespoon (for garnish)
- Sesame oil: 1 teaspoon
Optional Add-ins:
- Hard-boiled eggs: 2, peeled
- Ramen noodles: 1 pack (add during last 5 minutes of cooking)
- Cheese: ½ cup shredded mozzarella for topping
Instructions
- Soak Rice Cakes:
- If using frozen rice cakes, soak them in warm water for 10 minutes to soften. Drain and set aside.
- Make the Sauce:
- In a large pan, combine 2 cups of water, 2 tablespoons of gochujang, 1 tablespoon of gochugaru (optional), 2 tablespoons of soy sauce, 1 tablespoon of sugar, and minced garlic. Stir well and bring the mixture to a simmer over medium heat.
- Cook the Rice Cakes:
- Add the soaked rice cakes and fish cakes (if using) to the sauce. Stir occasionally to coat them evenly. Let the rice cakes cook for about 10-15 minutes until they are soft and chewy.
- Add Optional Ingredients:
- If using hard-boiled eggs or ramen noodles, add them in the last 5 minutes of cooking to warm through. If adding cheese, sprinkle it on top just before serving and let it melt from the heat of the dish.
- Garnish and Serve:
- Remove the pan from heat and stir in the sesame oil for extra aroma. Garnish with chopped green onions and sesame seeds. Serve hot.
Enjoy your delicious homemade Tteokbokki!
Notes
- Adjusting Spice: For a milder version, reduce the gochujang and gochugaru. For extra heat, add more gochugaru or a dash of cayenne pepper.
- Rice Cake Tip: If using frozen rice cakes, soak them in warm water for 10 minutes to soften them before cooking.
- Broth Alternative: You can use anchovy broth instead of water for a more flavorful base.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Side Dish
- Cuisine: Korean
Nutrition
- Calories: 350-400 kcal
- Sugar: 10g
- Sodium: 850mg
- Fat: 4g
- Saturated Fat: 1g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg