Tteokbokki / Korean Spicy Rice Cakes by Chef Jia Choi | Simple and Easy Recipe

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 rice cakes in cold water for 5 minutes.

Thinly slice green onion. Cut the cabbage and fish cakes into big size pieces.

Pour water to the shallow pot. Stir in gochujang, soy sauce and brown sugar. Add cabbage and bring to a boil.

When it boils, reduce the heat and add powdered beef stock and rice cakes to the sauce. Cook for about 5 minutes, until rice cakes soften.

Add fish cakes and Korean chili flakes, garlic, green onion, and hard-boiled eggs.

Braise it in medium low heat for about 5 minutes until the sauce thickens.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens