Tteokbokki
The ultimate Korean street food comfort: Addictively chewy cylindrical rice cakes bathed in a fiery-sweet chili glaze.
- 20 min
- 408 kcal / serving
- easy
- vegetarian
- Protein
- 7.1 g
- Fat
- 1.1 g
- Carbs
- 90.8 g
Contains: gluten, soy (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 300 g Garae-tteok (Korean cylindrical rice cakes)
- 2 tbsp Gochujang (Korean chili paste)
- 1 tsp Gochugaru (Korean chili flakes)
- 1 tbsp sugar
- 300 ml water
- 2 pc scallions (cut into long segments)
- 1 pinch salt
Method
- If the rice cakes are frozen or very stiff, soak them in warm water for 10 minutes before cooking to soften.
- Bring the water to a gentle boil in a wide, shallow skillet.
- Whisk the Gochujang, Gochugaru, and sugar directly into the boiling liquid until a smooth, red sauce forms.
- Add the drained rice cakes to the skillet and reduce the heat to a steady medium.
- Simmer for 8-10 minutes, stirring frequently to prevent the starchy rice cakes from sticking to the bottom of the pan.
- Once the sauce has reduced to a thick, rich glaze and the cakes are soft and chewy, stir in the scallions and cook for 1 minute.
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