Tteokbokki with Homemade Rice Cake (Garaetteok) Recipe by Food Fusion

gochujang

🥗Healthier: miso paste

💰Cheaper: red pepper flakes + sugar

Miso offers umami while red pepper flakes provide heat.

vegetable broth

🥗Healthier: water

💰Cheaper: homemade broth

Water simplifies the recipe while still allowing flavors to shine.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a distinct flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat alternative.

In a bowl, add rice flour, pink salt, hot water & mix well.

Partially cover with cling film & microwave for 2 minutes.

Mix & mash well with spatula, add hot water, if required.

Partially cover with cling film & microwave for 2 minutes. Wear thick gloves if you feel it’s hot.

Transfer the mixture to a flat surface & pound the mixture with the help of a pestle for 3-4 minutes (it will give elastic texture to rice cake).

Gather & knead until hard dough is formed, wet hand with water & knead for 4-5 minutes until smooth consistency, add hot water (1 tbs at a time) in between.

Add sesame oil & knead again.

Divide the dough in small portions, take one portion & roll the rice cake into half inch diameter cylinder shape.

Cut rice cake into 2-inch long pieces, add cooking oil & toss well (makes 18-19).

Rice cake can be stored in a zip lock bag for up to 1 month in freezer.

Soak frozen rice cakes in warm water for 10 minutes before use. If using fresh rice cakes, don’t soak them.

In a wok, add water, stock cube & bring it to boil.

Add spring onion, cabbage, dried mushrooms & mix well.

In a bowl, add gochujang paste, garlic, gochugaru or red chilli powder, sugar, paprika powder, pink salt, soy sauce, fish sauce & mix well.

In a wok, add prepared sauce & mix well.

Add prepared rice cakes (12-15 pieces) & mix well.

Add boiled eggs & cook on medium flame until it thickens (8-10 minutes).

Add spring onion, sesame seeds & serve!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens