Korean•comfort

Tteokbokki - Spicy Korean Rice Cakes

This Tteokbokki recipe is the BEST recipe that tastes just like the street food you get in Korea. Full of flavors but simple to make.

Ingredients

Quantities are shown as originally provided.

2 cups Tteokbokki Rice Cakes (Tteokbokki tteok (1 cup = 6 oz))
2 Tbsp Gochujang (red chili paste)
4 tsp sugar
2 tsp soy sauce (jin ganjang)
1.5 cups kelp broth (or water or anchovy broth)
1/4 tsp garlic powder (Substitute fresh chopped garlic just double the amount of powder)
sesame seeds (sprinkling (optional))
sesame oil (swirl (optional))

1
Make Kelp broth - soak dried kelp (Dasima) or Kombu in hot water for at least 10 min. Substituting with plain water is OK but won't be as flavorful.
2
Prepare Rice Cakes - If you have fresh or refrigerated rice cakes then just pull them apart so they are all separated. If your tteok/dduk is frozen, defrost by soaking it in cold water for a few minutes and then drain.
3
Pour kelp broth (or water) into a pan. Add tteok (rice cakes) from 2 and turn heat on medium high and bring to boil.
4
Add Tteokbokki Sauce - you can premix the sauce in a bowl first or you can just add Gochujang, sugar, soy sauce, garlic powder or chopped garlic directly and mix in the pan. Optionally, add fish cakes cut into strips.
5
Once it starts to boil, lower heat to simmer and let it reduce for 10-13 min depending on how thick you want the sauce to be. The picture below shows after I simmered for 12min with some gochugaru (red chili powder) sprinkled for extra spicy kick!
6
Sprinkle some chopped green onions, sesame seeds and a swirl of sesame oil (which I forgot in the video..oops!). ENJOY!!