Tteokbokki Recipe (Spicy Korean Rice Cakes)
Tteokbokki is a popular Korean street food made with chewy cylinder-shaped rice cakes simmered in an addictively sweet, spicy, or savory sauce. Super easy to make at home, this tteokbokki recipe is absolutely delicious!
Servings: 4 servings
Ingredients
- 2 cups warm water
- 1 tablespoon dashi powder
- 1 teaspoon sesame oil
- ½ yellow onion sliced thin
- 3 cloves garlic minced
- 3 tablespoon Gochujang paste
- 2 teaspoon granulated sugar
- 1½ teaspoon Gochugaru powder plus more to taste
- ¼ cup soy sauce
- 2 (200 gram) packs Korean rice cakes
- 1 (6-ounce) package sliced fish cakes see notes
- sliced green onion and sesame seeds to garnish
Instructions
- In a large measuring cup, combine the water and dashi powder until dissolved, then set aside.
- Heat the sesame oil in a large pan or wok set over medium heat. Sauté the onions for 2 minutes, until slightly translucent, then add in the garlic and sauté for 30 seconds until fragrant.
- Mix in the gochujang paste, granulated sugar, and Gochugaru powder. Cook for 3 minutes, stirring occasionally.
- Add the dashi water mixture and soy sauce to the chili garlic onions. Increase heat to medium-high heat and bring to a gentle simmer.
- Reduce the heat to medium, add the rice cakes and fish cakes, and cook for 6-8 minutes or until the sauce thickens and the cakes are cooked through and chewy.
- Garnish with freshly chopped green onions and sesame seeds if desired.
Notes
- Fish cakes can be found at many Asian supermarkets. If you can't find any, just leave it out, the overall taste of the dish will be the same.
Nutrition
Calories: 347kcal | Carbohydrates: 65g | Protein: 12g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Cholesterol: 13mg | Sodium: 1211mg | Potassium: 61mg | Fiber: 1g | Sugar: 3g | Vitamin A: 0.5IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 0.4mg
