Spicy Korean Rice Cakes Recipe | Cheesy Tteokbokki Recipe

gochujang

🥗Healthier: red pepper flakes

💰Cheaper: sriracha

Sriracha offers a similar heat with a different flavor profile.

fish cakes

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is a good vegetarian option, while chicken is a more affordable protein.

Start by making a broth with 1.5 cups of hot water and 1.5 to 2 teaspoons of mushroom flavored dashi; mix well.

Preheat a pan over medium to medium-low heat and add around 2 teaspoons of sesame oil.

Quickly sauté the whites of 2 chopped green onions in the sesame oil.

Add the broth mixture to the pan.

Stir in 2 tablespoons of gochujang, adjusting for spice preference.

Add 1 teaspoon of sugar to the mixture.

Add 1 pound of Korean rice cakes to the pan; if using frozen, rinse and soak them first.

Pour in an additional 1/4 cup of water to ensure the rice cakes are coated and submerged.

Add the green part of the green onions on top, cover with a lid, and let it gently simmer on low heat for about 3 to 5 minutes.

Check the rice cakes after 3 minutes; they should be very soft and simmering gently.

Optionally, add fresh mozzarella cheese on top, broken into pieces, and cover with the lid.

Turn off the heat and let it sit for about a minute to allow the cheese to melt.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens