Tteokbokki (Spicy Rice Cakes)
How to make Korean tteokbokki!
Prep: 10min
Total: 20min
Serving Size: 1 serving
Nutrition Facts: calories 381 kcal, Carbohydrate 69 g, Protein 13 g, Fat 6 g, Cholesterol 14 mg, Sodium 1062 mg, Fiber 1 g, Sugar 15 g, servingSize 1 serving
Ingredients:
- 350 g Korean rice cakes ((12 ounces), separated)
- 150 g Korean fish cakes ((5.3 ounces), rinsed over hot water & cut into bite size pieces)
- 2 cups Korean soup stock ((dried kelp and dried anchovy stock))
- 60 g onion ((2 ounces), thinly sliced)
- 3 Tbsp gochujang ((Korean chili paste))
- 1 1/2 Tbsp raw sugar
- 1 Tbsp soy sauce
- 1 tsp minced garlic
- 1 tsp gochugaru ((Korean chili flakes))
- 1 tsp toasted sesame seeds
- 1 tsp sesame oil
- 1 stalk green onion (, finely chopped)
Instruction:
- Unless your rice cakes are soft already, soak them in warm water for 10 mins.
- Boil the soup stock in a shallow pot over medium high heat and dissolve the tteokbokki sauce by stirring it with a spatula. Once the seasoned stock is boiling, add the rice cakes, fish cakes and onion. Boil them a further 3 to 5 mins until the rice cakes are fully cooked. Then, to thicken the sauce and to deepen the flavor, simmer it over low heat for a further 2 to 4 mins.
- Add the sesame oil, sesame seeds, and green onion then quickly stir. Serve warm.
Spicy rice cake (Tteokbokki: 떡볶이)
FAQ
What is tteokbokki sauce made of?
Tteokbokki sauce is made of Korean red pepper paste (gochujang), Korean red pepper flakes (gochugaru), sugar, soy sauce, and garlic. It’s traditionally combined with anchovy stock to create a flavorful base for rice cakes, but water or other stock can be used.
Is Korean tteokbokki healthy?
While it may not be the most exciting food, rice tteokbokki is actually quite healthy. One serving of rice cake contains 5 grams of fiber, which helps to keep your digestive tract running smoothly. It’s also low in calories (about 100 calories per serving) so you don’t feel bloated after eating it!
Why are Korean rice cakes so chewy?
The rice cakes are made from a combination of rice flour and tapioca starch. The tapioca starch gives the rice cakes a chewier quality.
Why is tteokbokki so popular?
This is because the sweet and savory taste with a bit of a spicy kick remains irresistible to many Koreans, along with a chewy texture. For only a few dollars you can fulfill your need to snack, which makes it all the more tempting.
