There’s a million ways to make Tteokbokki (Spicy Korean Rice Cakes), but today, with only a few ingredients, let me show you how to make old-school tteokbokki that Claire and I grew up eating. Nothing fancy but this simple tteokbokki will take you to our childhood, so buckle up!
TTEOKBOKKI (3-4 servings)
Ingredients:
- 1.3 lb (600g) long, cylinder-shaped rice cakes (가래떡) (or regular rice cakes)
- 3 sheets of Korean fish cakes (120g)
- 3-4 green onions
- 3 cups (720ml) water
- 1/2 tbsp Korean beef stock powder (dasida) or chicken bouillon powder
- 2 hard-boiled eggs
Seasoning Paste:
- 2 tbsp Korean chili powder/flakes (gochugaru)
- 2 tbsp Korean chili paste (gochujang)
- 2 tbsp sugar
- 3 tbsp light corn syrup
- 1 tbsp Korean beef stock powder (dasida)
- 1/4 tsp black pepper
Instructions:
PREP INGREDIENTS
1. If you’re using frozen rice cakes, soak them in cold water for 20–30 minutes before cooking.
2. Cut the fish cakes into bite-sized pieces. Cut the green onions into long strips.
3. Make the seasoning paste. In a small container, mix together Korean chili powder/flakes, Korean chili paste, sugar, corn syrup, Korean beef stock powder and black pepper.
4. For the stock, in another container, combine 3 cups (720ml) of water with half a tablespoon of Korean beef stock powder or chicken bouillon powder. Give it a good stir.
MAKE TTEOKBOKKI
1. In a large pan, add the rice cakes, fish cakes, green onions, and hard-boiled eggs. Add in the seasoning paste and the stock, making sure you get every last drop out of it. Bring it to a boil.
2. Reduce the heat to medium. Simmer, stirring occasionally, for 13 minutes or until the sauce is thickened and the rice cakes are cooked through. Enjoy!
NOTES:
- There are two types of gochugaru (Korean chili pepper flakes); coarse gochugaru and fine gochugaru. You can use both here but if you want to get this beautiful vibrant red color, go for fine gochugaru!
- Store any leftover tteokbokki in the refrigerator for 2 to 3 days. When reheating, add a splash of water and boil until the rice cakes get softened.
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Ingredients
1.3 lb (600g) long, cylinder-shaped rice cakes (가래떡) (or regular rice cakes)
3 sheets of Korean fish cakes (120g)
3-4 green onions
3 cups (720ml) water
1/2 tbsp Korean beef stock powder (dasida) or chicken bouillon powder
2 hard-boiled eggs
- Seasoning Paste:
2 tbsp sugar
3 tbsp light corn syrup
1/4 tsp black pepper
Directions
- Prep Ingredients
- If you’re using frozen rice cakes, soak them in cold water for 20–30 minutes before cooking.
- Cut the fish cakes into bite-sized pieces. Cut the green onions into long strips.
- Make the seasoning paste. In a small container, mix together Korean chili powder/flakes, Korean chili paste, sugar, corn syrup, Korean beef stock powder and black pepper.
- For the stock, in another container, combine 3 cups (720ml) of water with half a tablespoon of Korean beef stock powder or chicken bouillon powder. Give it a good stir.
- Make Tteokbokki
- In a large pan, add the rice cakes, fish cakes, green onions, and hard-boiled eggs. Add in the seasoning paste and the stock, making sure you get every last drop out of it. Bring it to a boil.
- Reduce the heat to medium. Simmer, stirring occasionally, for 13 minutes or until the sauce is thickened and the rice cakes are cooked through. Enjoy!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
- Store any leftover tteokbokki in the refrigerator for 2 to 3 days. When reheating, add a splash of water and boil until the rice cakes get softened.
