Tteokbokki (Spicy Korean Rice Cakes)
Chewy, spicy, and slightly sweet Korean rice cakes stir-fried in a flavorful sauce, a classic and comforting dish.
45m4Servings
Nutrition
506kcal
20gProtein
75gCarbs
14gFat
Ingredients
TTEOKBOKKI
Rice Flour
345 g
Kosher Salt
½ tsp
Boiling Water
250 ml
SAUCE
Dried Anchovies
8 pieces
Dried Shrimp
0.25 oz
Kombu
1 piece
Onion
0.25 whole
Scallions
2 pieces
Garlic
2 cloves
Water
3 cups
Gochujang
¼ cup
Gochugaru
2 tbsp
Soy Sauce
1 tbsp
Light Corn Syrup
Optional
1 tbsp
Toasted Sesame Oil
1 tsp
FOR FRYING
Vegetable Oil
2 tbsp
FOR GARNISH
Sesame Seeds
1 tsp
Scallions
1 tbsp
Instructions
1Prepare the Tteokbokki Dough
15m
15mCombine Flour and Salt
In a bowl, combine the rice flour and kosher salt.
Add Boiling Water
Gradually add the boiling water while mixing with a spatula until a shaggy dough forms.
Knead the Dough
Turn the dough out onto a lightly oiled surface. Knead for about 10-15 minutes until smooth and pliable. Fold it over itself about half a dozen times during kneading to build up starch content.
Shape the Dough
Roll the dough into a log about 1/4 inch thick. Fold it over itself like a cinnamon roll, then divide into two portions. Roll each portion into a long, thin log, then divide into 1-2 inch pieces, cutting diagonally to create parallelograms.
Prepare for Cooking
Toss the rice cakes with a little sesame oil to prevent sticking. They can be used immediately, or frozen/refrigerated for later use.
2Make the Dashi Broth
30m
30mCombine Broth Ingredients
In a large pot, combine the dried anchovies (heads and guts removed), dried shrimp, kombu, quartered onion, and garlic cloves.
Add Water and Simmer
Add 3 cups of water, bring to a simmer over medium-high heat, then reduce heat to medium-low and maintain a simmer for 20 minutes.
Strain the Broth
Strain the broth through a fine-mesh sieve, discarding the solids. You should have about 2.5 cups of broth.
3Make the Tteokbokki Sauce
5m
5mCombine Sauce Ingredients
In a bowl, combine the gochujang, gochugaru, soy sauce, light corn syrup (optional), and toasted sesame oil.
Whisk Together
Whisk the ingredients together until well combined.
4Cook the Tteokbokki
15m
15mBoil Rice Cakes
Bring a pot of water to a rolling boil. Add the prepared rice cakes and boil for about 5-6 minutes, until they float to the surface.
Prepare Wok
While the rice cakes are boiling, heat 2 tablespoons of vegetable oil in a large wok over medium-high heat.
Fry Rice Cakes
Drain the boiled rice cakes and add them to the hot wok. Fry for about 3-5 minutes per side, until golden brown and slightly crispy.
Add Sauce and Simmer
Reduce the heat to medium-low. Add the prepared tteokbokki sauce to the wok with the rice cakes. Stir to coat and simmer for 7-15 minutes, or until the sauce has thickened and the rice cakes are tender.
Add Fish Cakes (Optional)
If using, add the fish cakes during the last few minutes of simmering.
Finish with Sesame Oil
Drizzle with toasted sesame oil and toss to combine.
5Serve
2m
2mPlate and Garnish
Transfer the tteokbokki to a serving plate. Garnish with sesame seeds and chopped scallions.
Tips
If you can't find dried anchovies and shrimp for the dashi, you can substitute with 3 cups of good quality chicken or vegetable broth.
The key to good tteokbokki is the chewy texture of the rice cakes; don't overcook them, or they'll become mushy.
Adjust the amount of gochugaru to control the spice level to your preference.
For a richer flavor, you can add a tablespoon of gochujang to the sauce for extra depth.
If the sauce becomes too thick while simmering, add a splash of water or broth to loosen it.