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Korean Rice Cake

Tteokbokki Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Calories: 540
Ingredients Method Notes

Ingredients
  

  • 2 cups rice cakes (tteok), fresh or frozen
  • 2 sheets flat fish cake (eomuk), sliced into triangles
  • 2 tbsp gochujang
  • 1 tbsp gochugaru
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar
  • 2 cloves garlic, minced
  • 1 tsp sesame oil
  • 2 cups anchovy stock or water
  • 2 scallions, sliced into 2-inch pieces
  • Toasted sesame seeds, for garnish

Method
 

  1. Blanch the rice cakes in boiling water for 2 minutes until they float, then drain and rinse with cold water.
  2. Sauté the minced garlic in a bit of oil for 30 seconds until fragrant.
  3. Pour in the stock or water, then whisk in gochujang, gochugaru, soy sauce, and brown sugar. Bring to a boil, then lower to a simmer.
  4. Add the rice cakes and fish cake to the simmering sauce and cook for about 7 minutes, stirring occasionally, until the sauce thickens and coats the rice cakes.
  5. Turn off the heat, stir in the sesame oil and scallions, then garnish with sesame seeds. Serve immediately.

Notes

If using frozen rice cakes, soak them in warm water for 15 minutes before blanching; that soaking time is additional and not included in the prep time.