Description
This Easy Tteokbokki recipe features soft and chewy Korean rice cakes smothered in a delicious sweet and spicy sauce, making it a perfect comfort food option for any day of the week.
Ingredients
For the Tteokbokki:
- 3 cups anchovy stock, dashi, unsalted chicken stock, or water
- 1 lb (450g) Korean rice cakes
- 2–3 sheets Korean fish cakes, defrosted and cut into bite-sized pieces
- Green onion, optional, for garnish
For the Tteokbokki Sauce:
- 2 tbsp soy sauce
- 2 tbsp sugar (or 1 tbsp for reduced sweetness)
- 1 tbsp Gochugaru (Korean chili powder)
- 2 cloves garlic, minced
- 2 tbsp honey, rice syrup, oligo syrup, or liquid sweetener of choice
- 3 tbsp Gochujang (Korean red chili paste)
Instructions
- Prepare the Sauce: Combine all the sauce ingredients in a small bowl.
- Defrost Rice Cakes: If your rice cakes are frozen, defrost them in warm water for 10 minutes.
- Cooking: In a large pan over medium heat, bring the stock to a boil. Add the rice cakes and sauce, stirring to combine. Cook for about 10 minutes until the sauce thickens. Add the fish cakes and cook for an additional 2 minutes.
- Serve: Garnish with green onions if desired and enjoy!
Notes
- I recommend using anchovy stock or dashi for a richer flavor profile, but unsalted chicken stock or a mix of regular chicken stock and water can be substituted.
- Tteokbokki is best enjoyed fresh as the rice cakes may harden upon cooling. Serve immediately for the best texture.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch, Snack
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 350 kcal
- Sugar: Approx. 10g
- Sodium: Approx. 800mg
- Fat: Approx. 5g
- Saturated Fat: Approx. 1g
- Unsaturated Fat: Approx. 4g
- Trans Fat: 0g
- Carbohydrates: Approx. 70g
- Fiber: Approx. 3g
- Protein: Approx. 8g
- Cholesterol: Approx. 20mg
