Description
Korean Cylinder Rice Cakes, or Tteokbokki, is a spicy and savory Korean street food favorite featuring chewy rice cakes simmered in a vibrant gochujang-based sauce. This quick and easy recipe combines the heat of Korean chili paste and flakes with the umami of soy sauce and anchovy broth, delivering a flavorful dish perfect for a snack or light meal.
Ingredients
Scale
Rice Cakes and Broth
- 1 pound Korean Cylinder Rice Cakes (Tteok)
- 2 cups Water or Anchovy Broth
Sauce
- 2 tablespoons Gochujang (Korean Chili Paste)
- 1 tablespoon Gochugaru (Korean Chili Flakes)
- 2 tablespoons Soy Sauce
- 1 tablespoon Sugar
- 2 cloves Garlic, minced
Garnish
- 2 Green Onions, sliced
- 1 teaspoon Toasted Sesame Seeds
Instructions
- Preheat the Pan: Warm your skillet or pan over medium heat to get it ready for cooking the sauce and rice cakes.
- Prepare the Sauce: In a bowl, combine gochujang, gochugaru, soy sauce, sugar, and minced garlic. Mix thoroughly until smooth and well blended.
- Start the Simmer: Pour water or anchovy broth into the warm pan. Stir in the prepared sauce mixture, then bring the liquid to a gentle boil over medium heat.
- Add Rice Cakes: Place the Korean cylinder rice cakes into the simmering sauce. Ensure that the rice cakes are fully submerged in the liquid for even cooking.
- Simmer Until Tender: Continue to simmer the mixture for 10–12 minutes, stirring occasionally to prevent sticking. Cook until the sauce thickens and evenly coats the chewy rice cakes.
- Add Garnishes: Stir in sliced green onions and toasted sesame seeds to add freshness and a nutty crunch to the dish.
- Serve Hot: Transfer the cooked rice cakes and sauce to shallow bowls and enjoy immediately for the best flavor and texture.
Notes
- You can substitute anchovy broth with water for a milder taste or to keep it vegetarian.
- If rice cakes are frozen or hard, soak them in warm water for 10 minutes before cooking to soften.
- Adjust the amount of gochujang and gochugaru for your preferred spice level.
- For added protein, consider adding boiled eggs or fish cakes to the simmering sauce.
- Leftovers can be refrigerated and reheated in a pan with a splash of water to loosen the sauce.
