ReceptnaptárTteokbokki (spicy Korean rice cakes)
Tteokbokki is the king of Korean street food: chewy rice cakes in a thick, sweet-spicy gochujang sauce. It is ready in just over twenty minutes, and is the kind of dish everyone shares from one pan. Especially good on a cold evening.
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Method
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- If the rice cakes are frozen or hard, soak them in lukewarm water for 15 minutes, then drain.
- In a frying pan, stir the water or stock smooth with the gochujang, chilli flakes, soy sauce and sugar, then bring to the boil.
- Add the rice cakes and the sliced fish cake, and cook over medium heat for 10-12 minutes, stirring often.
- When the sauce is thick and glossy and the rice cakes are soft, stir in the spring onion and sesame oil.
- Cook for another 1-2 minutes, then serve hot with the halved boiled egg.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Stir the rice cakes often while cooking, as they can stick to the bottom as the sauce thickens.
- If the sauce is too fierce, add a teaspoon of sugar or a little water, as both sugar and water tame the heat.
- Serve with sesame seeds and sliced spring onion, as these give a fresh contrast to the thick, fiery sauce.
- The version cooked with stock has a richer flavour than the one made with plain water.
Frequently asked questions
Where can I buy Korean rice cakes?
In Asian grocery shops, chilled or frozen. If you can't find any, rice-flour gnocchi or short Italian rice gnocchi also work, though the texture is a little different.
How spicy is it?
It can be adjusted with the amount of gochujang. For a milder version reduce the chilli flakes and increase the sugar, or leave the flakes out entirely.
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More korean ideas
- Japchae (glass noodles with vegetables)
- Bibim naengmyeon (cold spicy buckwheat noodles)
- Jjajangmyeon (noodles in black bean sauce)
- Bulgogi (marinated grilled beef)
- Samgyeopsal (grilled pork belly)
- Sundubu-jjigae (silken tofu stew)
- Kimchi-jjigae (kimchi stew)
- Doenjang-jjigae (soybean paste stew)
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