Recipe: TTEOKBOKKI (SPICY RICE CAKES)

INGREDIENTS FOR TTEOKBOKKI

Main

  • 350g / 12 ounces Korean rice cakes, separated
  • 150g / 5.3 ounces Korean fish cakes, rinsed over hot water & cut into bite size pieces
  • 2 cups Korean soup stock (dried kelp and dried anchovy stock), use this recipe
  • 60g / 2 ounces onion, thinly sliced

Tteokbokki sauce (Mix these in a bowl)

  • 3 Tbsp gochujang (Korean chili paste)
  • 1 1/2 Tbsp raw sugar
  • 1 Tbsp soy sauce
  • 1 tsp minced garlic
  • 1 tsp gochugaru (Korean chili flakes)

Garnish

  • 1 tsp roasted sesame seeds
  • 1 tsp sesame oil
  • 1 stalk green onion, finely chopped

*1 Tbsp = 15 ml, 1 Cup = 250 ml

HOW TO MAKE TTEOKBOKKI

1. Unless your rice cakes are soft already, soak them in warm water for 10 mins.

2. Boil the soup stock in a shallow pot over medium high heat and dissolve the tteokbokki sauce by stirring it with a spatula. Once the seasoned stock is boiling, add the rice cakes, fish cakes and onion. Boil them a further 3 to 5 mins until the rice cakes are fully cooked.  Then, to thicken the sauce and to deepen the flavor, simmer it over low heat for a further 2 to 4 mins.

3. Add the sesame oil, sesame seeds, and green onion then quickly stir. Serve warm.