Easy Tteokbokki Recipe | Spicy Korean Rice Cakes in 20 Minutes!

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 packaged rice cake in warm water for about 10 minutes to soften them.

Prepare the sauce by mixing gochugaru, sugar, gochujang, soy sauce, and garlic in a bowl until well combined.

Stir-fry pork shoulder until 80% cooked.

Add mushroom and corn to the pork and stir.

Add soup stock, cover, and bring to a boil over medium-high heat.

Add the sauce mixture to the pot and stir until fully dissolved.

Add the soaked rice cake and your favorite toppings to the pot.

Boil for 3 to 5 minutes until the rice cake is soft and chewy.

Reduce heat to low and let it simmer for another 2 to 5 minutes to thicken the sauce.

Garnish with sesame seeds and green onion before serving.

Cooking Techniques

Spice Level:

Allergens