Why are my rice cakes splitting and cracking?

This can happen when rice cakes are overly dry or freezer burnt. They may have been thawed more than once. You can try to rescue them by placing in a bowl of cold water and slowly thawing in the refrigerator overnight.

When was tteokbokki invented?

The first mention of Korean stir-fried rice cakes was found in a 19th century cookbook. However, this spicy, modern version was invented in Seoul's Sindang-dong neighborhood in 1953. While involved with the opening of a Korean-Chinese restaurant, a Korean chef, Ma Bok Lim, accidentally dropped some rice cakes into the wrong sauce. This inspired her to create the gochujang-based sauce that is famous today.

Is tteokbokki gluten-free?

Yes, this recipe can be made gluten-free if you use a gluten-free soy sauce and a gochujang that contains sticky/glutinous rice and not barley malt; and omit the fish cakes.

How do you pronounce tteokbokki?

It is pronounced 'tuk'- 'boak' (like boat but with a k) - 'kee.'

Korean Spicy Rice Cakes (Tteokbokki)

Name: Korean Spicy Rice Cakes (Tteokbokki)
Prep time: 2 min
Cook time: 13 min
Total time: 15 min
Cuisine: Korean
Ingredients: 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

Korean Spicy Rice Cakes (Tteokbokki)

5 from 4 reviews

Author: Asha
Prep Time: 2 minutes
Cook Time: 13 minutes
Total Time: 15 minutes
Yield: 4 servings 1x
Category: Side dishes
Cuisine: Korean

Description

Tteokbokki (Korean spicy rice cakes) are chewy rice cakes simmered in a delicious, spicy sauce. Likely Korea's most popular street food!

Ingredients

Scale

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

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Instructions

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.

Mix together the gochujang, sugar, soy sauce, garlic, and gochugaru in a small bowl. This is your tteokbokki sauce. Set it aside for now.

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.