Tteokbokki
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Cutting board
- 1 Knife
Ingredients
- 500 grams rice cakes
- 3 cups water
- 5 tablespoons gochujang Korean chili paste
- 1 tablespoon gochugaru Korean chili flakes
- 1 tablespoon sugar
- 2 tablespoons soy sauce
- 2 cloves garlic minced
- 1 cup fish cake sliced
- 2 green onions chopped
- 1 teaspoon sesame oil
- 1 tablespoon toasted sesame seeds
Instructions
- Soak the rice cakes in warm water for 10 minutes to soften.
- In a large pot, bring 3 cups of water to a boil.
- Add gochujang, gochugaru, sugar, soy sauce, and minced garlic to the boiling water, stirring to combine.
- Drain the rice cakes and add them to the pot.
- Cook the rice cakes in the sauce for about 10 minutes, stirring occasionally.
- Add the sliced fish cake and continue to cook for another 5 minutes.
- Stir in the chopped green onions and sesame oil.
- Transfer to a serving dish and sprinkle with toasted sesame seeds.
Notes
For best results, ensure the rice cakes are well softened before cooking to achieve the right chewy texture. Adjust the level of spiciness by modifying the amount of gochujang and gochugaru according to your taste. If you prefer a sweeter flavor, feel free to add more sugar.
Tried this recipe?Let us know how it was!