Tteokbokki (Korean spicy rice cakes) are chewy rice cakes simmered in a delicious, spicy sauce. Likely Korea's most popular street food!
1 pound Korean rice cakes
2 sheets Korean pre-fried fish cake sheets
3 1/2 cups Korean anchovy soup stock
3 tablespoons gochujang (Korean red pepper paste)
1 1/2 tablespoons granulated sugar
1 tablespoon soy sauce
2 teaspoons garlic, minced
2 teaspoons gochugaru (Korean red pepper powder)
2 teaspoons sesame seeds
1 teaspoons sesame oil
1-2 stalks green onion, green part only, thinly sliced
If the rice cakes are freshly made and soft they do not need to be soaked. Otherwise, soak them in warm water for 10-20 minutes to rehydrate them a bit. Some rice cakes that have been refrigerated or frozen are very dry. These can be soaked for a few hours to overnight.
Cut the Korean pre-fried fish cake sheets into triangles.
Boil the Korean anchovy soup stock in a large, deep pan or a pot over medium-high heat.
Add the tteokbokki sauce into the boiling soup stock. Give it a stir to mix it in.
Drain the rice cakes and add them along with the sliced fish cakes to the pan. Cook for about 4-5 minutes until the rice cakes are cooked. Then reduce the heat to low and simmer for another 2-4 minutes. This will reduce and thicken the sauce.
Add the sesame oil and half of the sesame seeds and quickly stir. Serve immediately, sprinkled with the remaining sesame seeds and thinly sliced green onion. Serve them hot and fresh for the most tender and delicious rice cakes.
This recipe makes 2 servings as a main or 4 servings as a side.
- Serving Size:
- Calories: 97
- Sugar: 7.6 g
- Sodium: 738.4 mg
- Fat: 6.9 g
- Carbohydrates: 69.1 g
- Protein: 15.6 g
- Cholesterol: 7 mg
Keywords: Korean spicy rice cakes, tteokbokki, ddeokbokki