Easy Tteokbokki (Spicy Korean Rice Cakes):
This tteokbokki recipe calls for soft, chewy Easy Tteokbokki (Spicy Korean Rice Cakes) that are covered in an umami-rich sauce that is sweet, sour, spicy, and mouthwateringly good in every mouthful. These irresistible Korean rice cakes are incredibly simple to make and will quickly replace all other comfort foods as your go-to weekday meal.
Korean Spicy Noodles
Nothing pleases my palate more than a warm dish of spicy Korean rice cakes when the weather turns cooler by the day. Tteokbokki , often spelled topokki or ddukbokki, is one of Korea’s most well-known street foods and is famous for its spicy red sauce and addicting flavor.
The name “tteokbokki” (literally, “stir-fried rice cake”) refers to a dish made of soft, chewy rice cakes and fish cakes that have been coated in a sweet, sour, and spicy chili sauce that is rich in umami to give you a powerful taste punch with every bite.
One of Korea’s most popular comfort foods is tteokbokki, which can be quickly and easily made with only a few ingredients. It is eaten both at home and on the streets of Seoul.Growing up, Korean rice cakes were one of my favorite dishes, so I’ve spent a lot of time in the kitchen honing this recipe and trying various variants to recreate the flavor of the food carts I used to frequent.
- 3 cups anchovy stock dashi
- 1 lb (450g) Korean rice cakes
- 2-3 sheets Korean fish cakes defrosted
- green onion optional
- Tteokbokki Sauce
- 2 tbsp soy sauce
- 2 tbsp sugar
Korean Rice Balls Recipe
- 1 tbsp Gochugaru adjust to desired heat level
- 2 cloves garlic minced
- 2 tbsp honey rice syrup
- 3 tbsp Gochujang
- In a small bowl, mix all of the sauce’s components. Before cooking your rice cakes, thaw them in warm water for 10 minutes if they frozen.
- Over medium heat, add stock to a sizable pan and bring to a boil. Stir the sauce and rice cakes together. Add fish cakes and heat for an additional 2 minutes after cooking for about 10 minutes to reduce the sauce. Enjoy after garnishing.
Notes To enhance the dish’s taste:
I strongly advise using a base of dashi or anchovy stock. A 1:1 mixture of regular chicken stock and water may alternatively used in place of salted chicken stock.
Since the rice cakes will naturally harden as they cool, tteokbokki best served right away after cooking. Happy cooking to all!