Homemade Tteokbokki is totally worth making as your first Korean dish. And this Easy Tteokbokki recipe was designed to help the newbies out there. Giving you the maximum amount of flavor while keeping everything simple! Try it out yourself today!!
If you have never tried Korean Tteokbokki, also known as one of the most popular Korean street foods, you are missing out most definitely!! They are tasty little snacks with a double-edged sword, spicy and sweet on top of having a delightful chewy texture.
What are some essential ingredients?
You will need dry kelp (dashima), Fish Cake Sheets, Prepackaged tteokbokki (rice cakes), and Gochujang (spicy Korean pepper paste), Spicy pepper flakes, Korean soy sauce, garlic, and scallions. Optional items are sesame oil and sesame seeds.
How do I make Korean Tteokbokki?
- Soak the rice cake in cold water for 10 min to soften. If frozen, additional 10 min.
- Dunk fish cake into boiling hot water and let it sit for about 20 seconds. Let it sit on a strainer ands set aside. Cut into desired shapes.
- Cut scallion and julienne. Soak in cold water for 10min and drain. This will make them curly and mild flavored.
- Bring water to boil. Drop kelp and scallion and boil without lid for 10min. Discard kelp and scallion.
- Make gochujang mixture and pour into the hot broth. Stir until well dissolved, keeping the heat to medium high.
- Add rice cake and cook for about 5 minutes or until rice cake is tender, stirring occasionally.
- Reduce heat to low and add fish cake. Simmer for 3-4 min stirring frequently.
- Turn off heat and add sesame oil, sesame seeds and scallions.
- Serve hot!!
Wasn’t that an easy dish to make? And you can literally eat this right off the hot pan!! Great for sharing with others too!! Hope you will enjoy your Korean Tteokbokki!
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Easy Tteokbokki, Spicy Korean Rice Cake
- 1.2 lbs rice cake cylinder shape
- 2 sheets fish cake, odeng cut
- 3 cup water
- 2 stems scallion (white part only) for making broth
- 1 piece dry kelp (dashima) 4"x4" size
- 3 scallions chopped & julienned
- ½ tsp sesame seed
- 1 tsp sesame oil optional
- 1 tbsp gochujang
- 1 tsp red hot chili flake coarse
- 1½ tsp red hot chili flake fine
- 1½ tbsp raw cane sugar
- 1 tbsp brown rice vinegar
- 1 tsp garlic minced
- 1 tsp soy sauce
- 1 pinch black pepper
- Soak rice cake in cold water for 10 minutes. If frozen, soak 10 min longer.
- Dunk fish cake into boiling hot water and let it sit for 20 seconds. Transfer to a strainer. Once cooled, cut into desired shapes.
- Cut scallion and julienne. Soak in cold water for 10 min to make them curly and mild tasting.
- In a saucepan, bring 3 cups of water to boil. Drop kelp and scallion stems and boil on high for 10min. Discard kelp and scallion.
- Make gochujang mixture and mix well. Pour this mixture into the saucepan. Stir until well dissolved. Set heat to medium high.
- Add rice cake and cook for about 5 minutes or until the rice is tender, stirring occassionally.
- Reduce heat to low and add the fish cakes. Simmer for 3-4 min. stirring frequently. Add more salt or sugar if desired.
- Turn off heat and add sesame oil, sesame seeds and julienned scallions.
- Serve Hot!!