Korean Spicy Rice Cakes (Tteokbokki)
Korean Spicy Rice Cakes (Tteokbokki)
Spice up your meals with this tasty Korean recipe.
  • Difficulty Level Easy
  • Technique Simmer
  • Preparation Time 15 minutes
  • Cooking Time 30 minutes
  • Yield 2 servings
  • 1000 millilitres Seaweed Stock
  • 400 grams Korean Rice cake
  • 150 grams Fish cakes
  • 4 tablespoons Gochujang red chili paste
  • 2 tablespoons Chili flakes
  • 1 tablespoon sugar
  • 2 Hard-boiled Egg - shelled
  • 1 stalk Spring Onion – cut into 3 inches long for garnish
  1. In a large saucepan, combine stock with chili paste, chili flake and sugar. Stir well until boiling.
  2. Add in the rice cake and fish cake.
  3. Let it simmer for 15 minutes, the sauce will begin to thicken. Stir occasionally so that the rice cake doesn’t stick to the bottom of the pan.
  4. Cut boiled egg in half, garnish with green onions and serve.

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