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Hello Guys! We are here with yet another amazing recipe from Korea that you people are going to love! It’s Tteokbokki — Spicy Rice Cakes, loved as a street food in Korea.
It’s now time for you to enjoy this Korean delicacy at your home with your closed ones. Similar to Eomuk Bokkeum & Soondae Bokkeum, this recipe is equally tasty and super easy to make at home. It is a perfect meal for an evening snack, lunch, or dinner!
How To Make Tteokbokki (Spicy Rice Cakes)?
Tteokbokki (Spicy Rice Cakes) Recipe
Equipment
- 1 Large Pan
Ingredients
- 2 Pounds Tteokbokki Rice Cakes
- 2 – 4 Eomuk Sheets Fish Cake
- 8 Ounces Green Cabbage Yangbaechu
- 3 – 4 Scallions
- 2 tbsp Garlic Minced
- For Anchovy Broth If Preferred
- 15 – 20 Dried Anchovies Medium To Large – 15 grams
- 2 Chunks Of Dasina Dried Kelp
- 1 Medium Onion Thinly Sliced
For Tteokbokki Sauce
- 6 Cups Of Anchovy Broth Or Water Your Choice
- 6 tbsp Gochujang Korean Red Chilli Paste
- 3 – 6 tbsp Gochugaru Korean Chilli Powder
- 4 tbsp Sugar
- 2 tbsp Soy Sauce
- 2 tbsp Corn Syrup Or Oligo Syrup Your Choice
Additional Toppings
- Boiled Eggs
- Shredded Cheese
- Pre-Cooked Ramen Noodles
- Pre-Cooked Mandu
Instructions
- Firstly, soak all the rice cakes for at least 15-20 minutes.
- Take the fish cakes, scallions, and cabbage to cut them into 2-inch pieces.
- In a large pan, add 5 cups of water, dried anchovies, onion, and dried kelp. Boil them over medium to high heat for about 10-15 minutes. Now remove the anchovies, onion, and dasima from the broth.
- Add all the ingredients for the sauce to the pan and stir it so that gochujang is dissolved properly.
- Now add the rice cakes and boil until the tteokbokki rice cakes become soft and the sauce becomes thick. Stir once in a while to prevent the rice cakes from sticking to the bottom of the pan.
- Add the fish cakes, vegetables, and garlic at this time. Let it boil for an extra 5-6 minutes.
- Remember that you may need some extra time to soften the rice cakes. Also, you can add more water or broth as required.
- Lastly, add the scallions and boiled eggs. Cook for 3-4 minutes more and done! Serve hot & enjoy.
Notes
- Try to utilize locally prepared fresh rice cakes. If this is not available, then you can go for frozen or refrigerated rice cakes.
- You can make this a vegetarian dish by skipping fish cakes, boiled eggs, and anchovy broth. Instead, you can use vegetable stock & add vegetables such as carrots or cabbage.
- In the last step, you can add shredded cheese, ramen noodles, or mandu. I have added boiled-eggs to this recipe but it’s totally your choice.
Conclusion
I hope that you must have liked this recipe and are gonna give this a try. However, do not forget to share your experience in the comment section below. I’ll be more than happy to read your comments on this recipe!
FAQ
If I Don’t Have Anchovy Broth, Is There Any Alternative Broth That I Can Use?
Normally, Tteokbokki is prepared with water. And you can use any broth of your choice such as chicken broth or vegetable broth.
What does Tteokbokki Taste Like?
It’s sweet as well as spicy! Tteokbokki has a sweet, spicy, savory, & mild garlicky taste. And its texture is chewy yet tender, just like a semi-soft piece of cheese.
Why Do My Rice Cakes Take Too Much Time To Soften Even After Pre-Soaking Them?
Frozen or refrigerated rice cakes are hard & dry in texture. You should try soaking these rice cakes for overnight or long durations.
How To Not Make My Tteokbokki Too Spicy?
You need to adjust the amount of gochujang or you can just skip using gochugaru completely. If you reduce the use of gochujang, then ensure to use more soy sauce as gochujang adds a salty flavor to the dish.
How To Reheat The Leftover Tteokbokki?
Actually, tteokbokki cannot be heated properly in a microwave. They might get too hard and dry. The best thing to do is to take a saucepan & simmer the leftover tteokbokki with some broth or water.
