New Take on Tteokbokki (Spicy Korean Rice Cakes)

gochujang

🥗Healthier: red pepper flakes + miso

💰Cheaper: sriracha

Red pepper flakes + miso can mimic the flavor profile of gochujang.

fish cakes

🥗Healthier: tofu

💰Cheaper: cooked chicken

Tofu provides a plant-based option while cooked chicken is more affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers a healthier fat option; vegetable oil is less expensive.

hard-boiled eggs

🥗Healthier: poached eggs

💰Cheaper: none

Poached eggs provide a similar texture without additional cost.

Soak the tteok to introduce moisture.

Slice half an onion.

Mince 2 cloves of garlic.

Slice the whites of 2 scallions and set aside some green parts for garnish.

Cut up the kimchi into smaller bits.

Bring a pot of water to a boil.

Cook the tteok until it begins to float and is soft in the middle, being careful not to overcook.

Warm up a pan on medium-high with some neutral oil.

Carefully add the drained tteok and sauté until crisp on both sides, about 2 minutes on each side.

Set the crispy tteok aside while preparing the sauce.

Warm the same pan on medium with more oil.

Add the onions, garlic, and scallions to the pan.

Add gochujang and gochugaru and let that cook out.

Add in the kimchi and let it soften.

Add mirin, soy sauce, and maple syrup, and let that caramelize for a few minutes until the color shifts to a deep red.

Add in the tteok and coat with the kimchi sauce, tasting and adjusting seasoning as needed.

Optionally, sprinkle mozzarella cheese (or cheddar mix) on top.

Pop it under the broiler to finish.

Garnish with scallions and sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens