Korean•comfort
Quick & Easy Tteokbokki
Tteokbokki Rice Cakes. Spicy, sweet, chewy rice cakes. A popular Korean street vendor snack. It's so delicious and easy to make at home. Ready in 20 minutes!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 1/2 cups Korean rice cakes
- 2 cups water (or vegetable stock for more flavour)
- 1 cup Korean fish cake (sliced into triangles or strips (or sub with Fish Cake Balls))
- 4 pieces dried kelp
- 2 stalks green onion (chopped into 1 inch pieces)
- 1 tsp Sesame seeds ((optional garnish))
- ½ tbsp gochujang (mild type)
- 2 tbsp regular soy sauce
- 3 tbsp white granulated sugar
- 3 tsp garlic (minced)
- 1 tsp gochugaru
Instructions
- 1
Soak rice cakes in warm water for 5 minutes. Strain the liquids.
- 2
In a bowl, combine sauce ingredients until well combined and set aside.
- 3
In a non-stick pan, add water and dried kelp. Bring to boil.
- 4
Once it reaches a boil, mix in sauce until combined with water. Bring to a boil.
- 5
Add fish cakes, rice cakes and green onions. Lower heat to medium flame. Let it simmer for 10 minutes uncovered, until sauce has thickened.
- 6
Once sauce has thickened, remove off heat. Garnish with sesame seeds. Enjoy!