TTEOKBOKKI (SPICY RICE CAKES) 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.

Prepare dashi stock by adding 3 cups of water to a pot and bringing it to a boil.

Add the dashi soup mix to the boiling water and steep for about 10-12 minutes.

While the stock is steeping, prepare the fish cakes by cutting them into small triangle pieces.

Remove the bottoms of the green onions, separate the whites from the greens, and cut them into thirds.

Soak the rice cakes in warm water for about 5 minutes, then rinse them off before cooking.

Prepare the ramen according to package instructions and boil a hardboiled egg separately.

Make the sauce by mixing 2 tablespoons of Gochujang, 1 tablespoon of red pepper powder, 0.5 teaspoon of MSG, 1.5 tablespoons of low sodium soy sauce, a splash of sesame oil, 2 tablespoons of sugar, 1 tablespoon of corn syrup, and about 1.5 teaspoons of minced ginger in a bowl.

After steeping, remove the dashi stock from the heat and add the fish cakes, green onions, rice cakes, and the sauce to the pot.

Mix everything together and cook on medium heat for about 15 minutes, allowing the starch from the rice cakes to thicken the sauce.

Add the cooked ramen and half of the chicken seasoning from the ramen pack to the pot, mixing well.

Cook for a few more minutes until everything is combined and heated through, then serve topped with additional green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens