Easy Tteokbokki (Spicy Stir-fried Rice Cakes) by Kim Kang Woo
Soft, chewy rice cakes simmered in a savory-sweet gochujang sauce with simple ingredients for a tteokbokki that’s easy to make at home.
Servings: 3 servings
Ingredients
- 350 g (12 oz) cylinder-shaped rice cakes about 40 small rice cake pieces
- 3 sheets of fish cake
- 1 large green onion
- 400 ml water
Sauce
- 2 Tbsp of gochujang Korean red pepper paste, recipe calls for 2 “heaping” Tbsps – I used about 2 ⅓ Tbsp
- 2 Tbsp soy sauce
- 2 Tbsp sugar I used allulose, an alternative sugar
- 2 Tbsp go-eun gochugaru fine korean pepper flakes – can substitute coarse korean pepper flakes*
Instructions
- Soak the rice cakes in cold water for about 20 minutes. This step is especially important if using frozen rice cakes, as cold water helps prevent cracking.
- Cut the green onion into long 2 inch strips. Slice the fish cakes into long strips or triangles.
- Imagine dividing a wide pan into four sections. Place the green onion, rice cakes, and fish cakes into three sections. In the remaining section, add all of the sauce ingredients. Pour the water over the pan.
- Pour the water evenly over everything, then turn the heat to high.
- Once the sauce comes to a boil, reduce the heat to medium and simmer for about 7 minutes. This gentle simmer allows the sauce to soak into the rice cakes while the green onion flavors the broth.
- Check that the rice cakes are soft and chewy, then remove from heat and serve immediately.
Notes
* Fine gochugaru blends in more smoothly into sauces. The type will not make or break your recipe. If you only have coarse, you can use that in the recipe, or you can also run it through a blender to make it a finer grind
*Optional: add in hard boiled eggs
* Adding a Korean broth coin will deepen the flavor but water is perfectly good here.