Teresa's Recipes
Tteokbokki - Spicy Korean Rice Cakes
Delve into the vibrant street food scene of Korea with our Tteokbokki recipe. These succulent, chewy rice cakes are simmered in a fiery, umami-packed sauce that promises to awaken your senses with each bite. Garnished with sesame seeds, this dish is not only a feast for the taste buds but also the eyes.
Ingredients
- 1 tablespoon, for garnish Sesame seeds
- 1 tablespoon Sesame oil
- 1 tablespoon Vegetable oil
- 2 cups Water
- 1 cup, cut into bite-sized pieces Fish cakes
- 2 stalks, chopped Green onions
- 1 medium, thinly sliced Onion
- 2 cloves, minced Garlic
- 1 tablespoon Sugar
- 2 tablespoons Soy sauce
- 3 tablespoons Gochujang (Korean red pepper paste)
- 2 cups Rice cakes
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 370
- Fat: 5g
- Carbs: 70g
- Protein: 10g
- Sodium: 800mg
- Sugar: 9g
Instructions
- Heat the vegetable oil in a large pan over medium heat.
- Add the minced garlic and sliced onion to the pan. Sauté until the onion becomes translucent.
- Add the gochujang, soy sauce, and sugar to the pan. Stir until the ingredients are well combined.
- Pour in the water and bring the mixture to a boil.
- Once boiling, add the rice cakes and fish cakes. Let them cook for about 5-7 minutes, or until the rice cakes become soft and chewy.
- Stir in the chopped green onions and sesame oil, ensuring all the ingredients are well combined.
- Serve your Tteokbokki hot, garnished with a sprinkle of sesame seeds.
Tips
- You can add hard-boiled eggs or vegetables like cabbage and carrots for added texture and flavor. If you want to reduce the heat, simply adjust the amount of gochujang to taste.