TTEOKBOKKI - SPICY RICE CAKES (KOREAN STREET FOOD) (Restaurant Copycat)
⏱️ 25 minutes👥 2 servings❤️ Taste: /10
Nutrition Facts
Calories
450
Protein
15g
Carbs
75g
Fiber
3g
Health Benefits
Gut Health6/10
Anti-Inflammatory7/10
Blood Sugar Control4/10
Ingredients
- •- 1 pound cylindrical rice cakes (tteok)
- •- 3 cups anchovy stock (or dashi)
- •- 3 tablespoons gochugaru (Korean red pepper flakes)
- •- 2 tablespoons gochujang (Korean red pepper paste)
- •- 1 tablespoon soy sauce
- •- 2 tablespoons brown sugar
- •- 2 green onions/spring onions, cut diagonally
- •- 2 cloves garlic, minced
- •- 3 fish cakes (optional), sliced
- •- 1 small yellow onion, julienned
- •- 1 boiled egg for garnish (optional)
- •- Sesame seeds for garnish
Instructions
- 11. Soak rice cakes in cold water for 10 minutes until slightly softened
- 22. Combine anchovy stock, gochugaru, gochujang, soy sauce, and brown sugar in a large pot
- 33. Bring sauce mixture to boil over medium-high heat, stirring until well combined
- 44. Add drained rice cakes, fish cakes, and onion
- 55. Simmer uncovered for 8-10 minutes, stirring occasionally until sauce thickens and rice cakes are tender but chewy
- 66. Add garlic and continue cooking for 2 minutes
- 77. Garnish with green onions, boiled egg halves, and sesame seeds