Tteok-bokki | Korean Spicy Rice Cake with Indian Ingredients

rice cakes

🥗Healthier: whole grain rice cakes

💰Cheaper: potato gnocchi

Whole grain options are more nutritious; gnocchi can be more affordable.

gochujang

💰Cheaper: sriracha

Sriracha is often less expensive and can provide a similar heat.

fish cakes

🥗Healthier: tofu

💰Cheaper: cooked chicken

Tofu is a healthier protein option; chicken can be more budget-friendly.

In a large bowl, add rice flour and salt.

Gradually add warm water and mix to form a stiff dough.

Knead the dough with hands and cover it, letting it rest for 10-15 minutes.

Take small portions of the dough and shape them into long cylindrical logs.

Cut the logs into pieces about 2 inches long.

Drizzle some oil over the rice cakes and mix.

Heat water in a pot and once boiling, add the rice cakes.

Let the rice cakes boil for 10-15 minutes without mixing immediately.

After 15 minutes, slowly mix using a spoon and then drain the water.

To make tomato paste, boil 4 tomatoes with red chilies in water until cooked.

Remove from water and peel the skin off the tomatoes.

Blend the tomatoes with coriander leaves to make a paste and set aside.

Heat a pan and add oil and sesame seeds.

Add ginger garlic paste and sauté until fragrant.

Add the tomato paste to the pan and mix well.

Add 1 sliced onion and cook in the tomato paste until softened.

Add chili sauce, soy sauce, and tomato sauce to the pan.

Sprinkle in Kashmiri red chili powder for color and mix.

Once the mixture comes to a boil, add the boiled rice cakes and mix thoroughly.

Add some water to the pan and cover it, cooking for around 5 minutes.

Season with salt and mix well before serving.

Just before serving, add chopped spring onion and sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens