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Tteokbokki (Korean Spicy Rice Cakes)

5

30 min

Tteokbokki (Korean Spicy Rice Cakes)

Tteokbokki (Korean Spicy Rice Cakes) Photo 1

Time

30 min

Serving

2 persons

Calories

183

Rating

5.00★ (1)

Cuisine

Korean
Author: Victoria Buriak
It is made with rice cakes (garaetteok, cylinder-shaped rice cake), fish cakes, boiled egg, and seasoned with chile paste. The rice cakes are chewy and tender. It looks super spicy and, originally, it is! But you can control the amount of chile paste. You might be able to find it easily at food vendors on the street of Korea. There are always delicious dukbokki boiling and ready to go. Garnish with sesame seeds if you like.

Ingredients

  • water: 3 cups
  • anchovies: 2 piece (to taste, dried)
  • Chili paste: 3 Tbsp
  • white sugar: 2 Tbsp
  • soy sauce: 1 Tbsp
  • corn syrup: 1 Tbsp
  • Korean fish cakes: 2 piece (sliced)
  • onion, thickly: 0.5 piece (sliced)
  • spring onion, thickly: 1 piece (sliced)

Metric Conversion

Stages of cooking

Tteokbokki (Korean Spicy Rice Cakes) Photo 21
Tteokbokki (Korean Spicy Rice Cakes) Photo 32
Tteokbokki (Korean Spicy Rice Cakes) Photo 43
  1. Combine water and anchovies in a saucepan and bring to a boil. Cook for 10 minutes. Remove anchovies.
    Tteokbokki (Korean Spicy Rice Cakes) Photo 2
  2. Combine chile paste, sugar, soy sauce, and corn syrup in a bowl to make the sauce.
    Tteokbokki (Korean Spicy Rice Cakes) Photo 3
  3. Add rice cakes and onion to the anchovy water in the saucepan. Add sauce. Bring to a boil and cook for 5 minutes, stirring occasionally. Add spring onion and boil 3 minutes more.
    Tteokbokki (Korean Spicy Rice Cakes) Photo 4

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