Quick & Easy Tteokbokki Recipe

Introduction

Tteokbokki is a beloved Korean street food featuring chewy rice cakes in a spicy, sweet, and savory sauce. This quick and easy recipe brings authentic flavors to your kitchen with minimal ingredients and fuss, perfect for a cozy snack or light meal.

Ingredients

• 2 1/2 cups Korean rice cakes
• 2 cups water (or vegetable stock for more flavour)
• 1 cup Korean fish cake, sliced into triangles or strips (or substitute with Fish Cake Balls)
• 4 pieces dried kelp
• 2 stalks green onion, chopped into 1-inch pieces
• 1 tsp sesame seeds (optional garnish)
• ½ tbsp gochujang (mild type)
• 2 tbsp regular soy sauce
• 3 tbsp white granulated sugar
• 3 tsp garlic, minced
• 1 tsp gochugaru

Instructions

1. Step 1: Soak the Korean rice cakes in warm water for 5 minutes, then strain to remove excess moisture.
2. Step 2: In a bowl, combine gochujang, soy sauce, sugar, minced garlic, and gochugaru until well mixed. Set this sauce mixture aside.
3. Step 3: In a non-stick pan, add the water and dried kelp. Bring to a boil over medium-high heat to create a flavorful base.
4. Step 4: Once boiling, remove the kelp, then stir in the prepared sauce until fully combined. Bring the mixture back to a boil.
5. Step 5: Add the fish cakes, soaked rice cakes, and chopped green onions to the pan. Reduce heat to medium and let it simmer uncovered for about 10 minutes, or until the sauce thickens and coats the ingredients.
6. Step 6: Remove the pan from heat, garnish with sesame seeds if using, and serve immediately. Enjoy your delicious homemade tteokbokki!

Tips & Variations

• For extra depth, substitute water with vegetable or anchovy stock.
• Adjust the spice level by adding more or less gochugaru according to your preference.
• Try adding boiled eggs or napa cabbage for variety and extra texture.
• If you prefer a thicker sauce, simmer a few minutes longer, stirring occasionally to prevent sticking.
• Use fresh rice cakes if possible; if frozen, thaw them completely before cooking.

Storage

Store leftover tteokbokki in an airtight container in the refrigerator for up to 2 days. When reheating, gently warm it in a pan over low heat with a splash of water to loosen the sauce and prevent sticking. Avoid microwaving directly as rice cakes can become tough.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of Korean rice cakes?

Regular rice will not provide the chewy texture that tteokbokki is known for. Korean rice cakes (tteok) are essential for the authentic experience.

What if I can’t find gochujang?

Gochujang is a fermented Korean chili paste that gives tteokbokki its signature flavor and heat. If unavailable, you can mix chili sauce with a bit of miso paste and sugar as a rough substitute, but the flavor won’t be quite the same.

Quick & Easy Tteokbokki Recipe

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Quick & Easy Tteokbokki is a popular Korean street food made with chewy rice cakes simmered in a savory, slightly spicy red chili sauce. This recipe features a flavorful combination of gochujang, soy sauce, garlic, and green onions, with fish cake adding extra texture and umami. Perfect as a comforting snack or a light meal, it’s simple to prepare on the stovetop in just about 20 minutes.

• Author: Daniel
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Korean

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 1/2 cups Korean rice cakes
• 2 cups water (or vegetable stock for more flavor)
• 1 cup Korean fish cake, sliced into triangles or strips (or substitute with Fish Cake Balls)
• 4 pieces dried kelp
• 2 stalks green onion, chopped into 1 inch pieces
• 1 tsp sesame seeds (optional garnish)

Sauce Ingredients

• ½ tbsp gochujang (mild type)
• 2 tbsp regular soy sauce
• 3 tbsp white granulated sugar
• 3 tsp garlic, minced
• 1 tsp gochugaru

Instructions

1. Soak Rice Cakes: Soak the Korean rice cakes in warm water for 5 minutes to soften them slightly, then strain the water away to prep for cooking.
2. Prepare Sauce: In a mixing bowl, combine gochujang, soy sauce, sugar, minced garlic, and gochugaru. Stir well until the sauce ingredients are thoroughly mixed and set aside.
3. Boil Broth: In a non-stick pan, add 2 cups of water and the dried kelp. Bring it to a boil over medium-high heat to infuse umami flavor into the broth.
4. Add Sauce to Broth: Once boiling, remove the kelp if desired, then stir in the prepared sauce mixture until fully combined with the broth. Bring to a boil again.
5. Cook Main Ingredients: Add the sliced fish cakes, soaked rice cakes, and chopped green onions into the boiling sauce mixture. Reduce heat to medium and let simmer uncovered for about 10 minutes, stirring occasionally, until the sauce thickens and coats the ingredients.
6. Finish and Serve: Once the sauce reaches a thick, glossy consistency, remove the pan from heat. Sprinkle with sesame seeds if desired for garnish. Serve hot and enjoy your quick and flavorful Tteokbokki!

Notes

• Soaking the rice cakes helps them cook more evenly and prevents clumping.
• If you prefer spicier Tteokbokki, increase the amount of gochujang or add more gochugaru.
• Vegetable stock can be used instead of water for deeper flavor.
• Do not cover when simmering to allow the sauce to reduce and thicken properly.
• Fish cakes can be substituted with tofu for a vegetarian version.
• Serve immediately for best texture; rice cakes may harden if left to cool.

Keywords: Tteokbokki, Korean rice cakes, spicy Korean food, Korean street food, gochujang recipe, fish cake, Korean snack, easy Korean recipe