Easy Tteokbokki, Spicy Korean Rice Cake
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!!
Servings: 2 people
Calories:
Ingredients
- 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
Gochujang Sauce
- 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
Instructions
- 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!!
Tried this recipe?Mention @seasonedbyjin or tag #seasonedbyjin!