Tteokbokki – Spicy Korean Rice Cakes
A delicious and incendiary Korean rice cakes recipe. Add this spicy tteokbokki to your steady rotation at home!
- Prep Time: 10 mins
- Cook Time: 24 mins
- Total Time: 34 minutes
- Yield: 4 small servings
- Category: Main
- Method: Stove Top
- Cuisine: Korean
- 1 pound tteokbokki (Korean rice cakes)
- 3½ cups anchovy stock (or water)
- 6 x 6 inch piece dried kelp
- 3 tablespoons gochujang (Korean red chili paste)
- 1 tablespoon gochugaru (Korean chili pepper flakes)
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 4 ounces Korean fish cake, rinsed, patted dry and sliced into bite sized pieces
- 1 teaspoon sesame oil
- 3 scallions, chopped
- Sesame seeds (optional)
- Soak rice cakes in water for 10-15 minutes (This step is for rice cakes that are hard. Skip this step if they are already soft).
- In a medium size pot over high heat, add anchovy stock and dried kelp and bring to a boil. Once boiling, lower the heat to low and simmer for 10 minutes, uncovered.
- Remove kelp. Stir in gochujang, gochugaru, soy sauce and sugar – and bring back to a boil.
- Add rice cakes and cook for 8-10 minute, stirring frequently until they are soft.
- Add fish cake and cook for 4 minutes, stirring frequently.
- Turn off the heat and stir in sesame oil. Add scallions, stir and transfer to a bowl. Sprinkle sesame seeds on top (optional) and serve.
Tteokbokki is best served immediately after cooking. While the spicy Korean rice cakes can be stored in the fridge for 2-3 days, they will naturally get hard when they cool down. Definitely better fresh!
Keywords: spicy, mochi, Asian