Spicy Korean Rice Cake with Cabbage, Tteokbokki
Have you tried Korean Spicy Rice Cake called Tteokbokki? It's sweet, savory, spicy and chewy all in one! This one pot meal comes together so quick and easy you will be quite surprised! And the best part is, it's totally sharable!! I will show you how to create this delicious Korean street food in a jiffy! Let's fire up some taste buds!
Servings: 2 people
Calories:
Ingredients
- 7 x-large dehydrated anchovies
- 5-6 cloves garlic sliced
- 2 scallion chopped and divided, white from green
- 3 cup water
- 1 lb rice cake cylinders I used refrigerated ones
- 1½ cup sliced cabbage
- 3 sheets fish cake cut
Sauce
- 1½ Tbsp gochugaru Korean red hot chili flakes coarse
- 3½ Tbsp gochujang Korean red hot chili paste
- 3-4 tsp sugar
- 1 tsp maesil, plum syrup
- 1 Tbsp sesame oil
- 1 tsp sea salt
- 1 pinch sesame seeds
Instructions
- Soak rice cake in cold water for about 15 min. Separate as needed.
- Pour boiling water on fish cake. Swoosh for 10-12 secs. Strain and set aside.
- Chop all vegetables and fish cake, set aside.
- On a non stick skillet, stir fry anchovies without oil for about 2min in low heat. Then add garlic, white part of scallion and stir fry additional 1min.
- Add 3 cups of water and dehydrated kelp and bring to boil. Simmer for about 5-7min then discard anchovies and kelp.
- Add gochujang, gochugaru, and sugar into the pot and sir until dissolved. Also add maesil and sesame oil. Stir sauce, it will be watery.
- Taste sauce and add salt and pepper to your liking.
- Add rice cake, fish cake, and cabbage into the pot. Stir and bring sauce to boil. Then simmer until rice cake is soft and sauce has thickened.
- Garnish with sesame seeds and green part of scallions. Serve hot!
Video
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