Tteokbokki (Spicy Korean Rice Cakes)
Spicy, sweet and savoury: these chewy korean rice cakes are the perfect blend of flavours and textures ♡
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Tteokbokki is a Korean rice cake dish that’s simple to make and full of fun, bold flavours. The rice cakes turn soft and chewy as they cook and the sauce hits that sweet, spicy, savoury balance that makes this dish so comforting. You get a glossy, thick coating that clings to the rice cakes without being heavy and every bite has a good mix of heat, sweetness and depth from the aromatics and seasoning.
I used store bought rice cakes in this recipe but if you would like to make your rice cakes from scratch, I also have a recipe for that which doesn’t use glutinous rice flour. Similarly, to make things accessible, I have also created a gochujang free tteokbokki which you definitely need to try: Rose Tteokbokki w/o gochujang!
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Tteokbokki (Spicy Korean Rice Cakes)
servings
2
prep time
5 min
cook time
10 min
Ingredients
Sauce
- 1/4 cup water
- 1 tbsp gochujang
- 1 tbsp chilli oil
- 1 tbsp chilli powder/gochugaru, adjust accordingly
- 1 tbsp soy sauce
- 1/2 tsp vinegar
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp brown sugar
- 1/2 tsp msg, optional
- salt and pepper to taste
Garnish
- sesame seeds
- spring onions
Instructions:
- Boil some water and add your rice cakes. Cook them till they float to the top, around 3-5 minutes. Strain, rinse with cold water and set them aside.
- In a pan, heat up some water and add gochujang, chilli oil, chilli powder, soy sauce, a splash of vinegar, brown sugar, onion powder, garlic powder, salt, pepper and a pinch of MSG. Give everything a good mix and let it simmer for a few minutes so the sauce emulsifies.
- Add the rice cakes and cook for 2-3 minutes till the sauce thickens and coats them well.
- Serve hot with sesame seeds and some chopped spring onions on top, enjoyy!
Recipe Video
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