Tteokbokki - Korean Spicy Rice Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 16
    ounces rice cakes, for tteokbokki (defrosted if using frozen)
  • 2
    sheets korean rectangular fish cakes (Shagahk Oden, cut into squares) (optional)
  • 2
    cups cabbage (cut into 1 in squares)
  • 1
    carrot (sliced)
  • 12
    onion (sliced)
  • 1
    tablespoon chopped garlic (or 1 tsp garlic powder)
  • 3
    cups water (anchovy stock would be preferred if available)
  • 2
    tablespoons gochujang (spicy red bean paste)
  • 1
    tablespoon sugar
  • 1
    tablespoon soy sauce
  • 14
    teaspoon salt
  • 1
    teaspoon ketchup
Advertisement

DIRECTIONS

  • Using a non-stick saute pan, add the water or anchovy stock and cabbage, carrot and onion and bring to a boil. Add gochujang, garlic, soy sauce, salt and sugar to this mixture.
  • When it reaches a full boil, add rice cake and fish cake and stir. Simmer for 20 minutes, stirring occasionally to make sure rice cakes don't stick to the bottom of the pan.
  • Taste after the simmer time and adjust seasoning if necessary. Add ketchup, stir in, and sprinkle with black pepper before serving.
Advertisement