How To Make Tteokbokki + Rice Cake [Easy Recipe] Korean Food

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.

Pour 110g rice flour in a bowl.

Pour 85ml boiling water into the bowl.

Use a spoon to mix the flour with the water until absorbed.

If the mixture is dry, add more water; if wet, add more flour gradually.

Knead the dough until smooth, using hands to feel the texture.

Roll the dough into a long shape, about the length of your middle finger.

Cut the rolled dough into pieces as desired.

Wait for water to boil hard in a pot, then add the rice cake pieces.

Let the rice cake boil for around 10-15 minutes, checking if they are cooked through.

Once cooked, transfer the rice cakes to a bowl of cold water.

Slice 50g of onion (about half an onion).

Slice 40g of Korean fish cake or substitute with sausage.

Slice green onion or use regular onion if green onion is unavailable.

Add around 200ml of water to the pot.

Add 15g of brown sugar to the pot.

Add 40g of Korean chili sauce to the pot.

Add 5ml of soy sauce to the pot.

Add 5g of Korean chili powder to the pot.

Mix all ingredients well in the pot.

When the mixture boils, add the rice cakes, fish cake, and onion.

Mix slightly and turn the heat to medium-low for about 5 minutes to cook and absorb flavors.

After 5 minutes, add a boiled egg and more onion, cooking for an additional 2 minutes.

Serve the dish garnished with baby green onions, white sesame, and half the boiled egg.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens