Spicy Korean Tteokbokki Rice Cakes

Spicy Korean Tteokbokki Rice Cakes

StandardKoreanDinnerSpicyComfort FoodStreet Food
⏱️ 10m PREP
🔥 20m COOK
👥 4 SERVINGS
⚡ 350 CAL/SERV
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Overview

A popular Korean street food, Tteokbokki features chewy rice cakes coated in a spicy and sweet sauce that tickles your taste buds.

Macronutrients per serving

85
grams
Protein
10.0g 12%
Fat
5.0g 6%
Carbs
70.0g 82%

Rich in nutrients

☀️ Vitamin C
10% DV
Supports immune function
🔺 Calcium
8% DV
Supports bone health
🔺 Iron
6% DV
Essential for blood production
☀️ Vitamin A
15% DV
Important for vision and immune health
🌾 Fiber
8% DV
Aids in digestion

Ingredients

Main Ingredients

  • 1 pound Korean rice cakes (tteok)
  • 3 cups water
  • 5 sheets dried kelp (kombu)
  • 1/2 cup fish cakes sliced
  • 1 cup green onions chopped

Sauce Ingredients

  • 1/4 cup gochujang (Korean red chili paste)
  • 2 tablespoons gochugaru (Korean red chili flakes)
  • 2 tablespoons soy sauce
  • 2 tablespoons sugar
  • 2 cloves garlic minced

Instructions

  1. 1 Soak the rice cakes in warm water for 10 minutes if they are hard or frozen.
  2. 2 In a large pot, combine water and dried kelp. Bring to a boil, then simmer for 10 minutes to make the broth. Remove the kelp and discard.
  3. 3 Add gochujang, gochugaru, soy sauce, sugar, and minced garlic to the broth. Stir well until the ingredients are fully dissolved.
  4. 4 Add the soaked rice cakes to the pot and boil over medium-high heat until they are soft and the sauce thickens, about 10 to 15 minutes.
  5. 5 Stir in the sliced fish cakes and chopped green onions. Cook for another 3-5 minutes until everything is heated through.
  6. 6 Remove from heat, adjust seasoning if necessary, and serve hot.

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