Where can I buy the ingredients?

You can find frozen tteokbokki rice cakes in any Korean supermarket - and in many Asian grocery stores. While I prefer the fresh frozen cakes, there are also dry versions sold online. Same goes for the fish cakes and sauce ingredients. If you don't live near a Korean market, here are Amazon links to buy some of the base sauce ingredients: gochujang , gochugaru , anchovy soup stock , dried kelp , sesame oil .

Can I make vegan tteokbokki?

Yes! But you'll need to tweak your ingredients list. Use vegan dashi powder (made with shiitake mushrooms and kombu) instead of the anchovy stock. Or just use plain water. And use sliced Japanese aburaage (fried tofu pockets) instead of the fish cakes.

No, this recipe is not gluten-free since it contains soy sauce and Korean fish cakes. If you would like to make it gluten-free, use gluten-free soy sauce or tamari sauce, and tofu skin instead of fish cakes.

Tteokbokki (Dukbokki) - 떡볶이

Name: Tteokbokki (Dukbokki)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Korean
Ingredients: 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 cakes, rinsed, patted dry and sliced into bite sized pieces; 1 teaspoon toasted sesame oil; 3 scallions, chopped; 1 teaspoon sesame seeds

Tteokbokki (Dukbokki)

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5 from 15 reviews

A deliciously sweet and fiery Korean rice cakes recipe ready in 35 minutes.

Author: Caroline Phelps
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main
Method: Stove Top
Cuisine: Korean

Ingredients

Scale

1 pound tteokbokki (Korean rice cakes)
3 1/2 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 cakes, rinsed, patted dry and sliced into bite sized pieces
1 teaspoon toasted sesame oil
3 scallions, chopped
1 teaspoon sesame seeds

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Instructions

Make the broth: In a medium size pot over high heat, add the anchovy stock and dried kelp and bring to a boil. Remove the kelp, lower the heat to low, and simmer for 10 minutes, uncovered.
Season the broth: Stir in gochujang, gochugaru, soy sauce and sugar – and bring back to a boil.
Cook the rice cakes: Add the tteokbokki cakes and cook for 8-10 minute, stirring frequently until they are soft.
Add the fish cakes: Add them and cook for 4 minutes, stirring frequently.
Serve. Turn off the heat and add the sesame oil and scallions. Stir and transfer to a bowl. Sprinkle sesame seeds on top and serve.

Notes

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!

Nutrition

Serving Size: 1 serving
Calories: 365
Sugar: 8.1g
Sodium: 794mg
Fat: 2.6g
Saturated Fat: 0.3g
Unsaturated Fat: 0.7g
Trans Fat: 0g
Carbohydrates: 75.4g
Fiber: 1.5g
Protein: 6.8g
Cholesterol: 4.1mg

Find it online: https://pickledplum.com/tteokbokki-spicy-korean-rice-cakes/