You can’t watch Korean dramas without craving Korean food. And Tteokbokki is one of my favorites.
Tteokbokki translates to “stir-fried rice cakes”. It’s a very popular Korean street food that when I think of Korea, I think of Tteokbokki.
Tteokbokki is chewy rice cakes in a sweet, spicy and savory thick red sauce. The red sauce is typically made with anchovy broth and primarily flavored with Korean red pepper paste (Gochujang) and Korean red pepper flakes (Gochugaru).
The red pepper paste brings the most umami flavor to the dish. The red pepper flakes brings the heat. Both make the broth fiery red so wearing white while eating Tteokbokki is a big no-no.
This delicious Korean comfort food can be easily made at home. It requires few ingredients and takes no more than 15 minutes to cook.
In my recipe below, I’m keeping it super simple by foregoing the anchovy broth.
I’m aware the base of most Korean soups and stews starts with dried anchovies and dried kelp/kombu. However, the red pepper paste, red pepper flakes, and added seasonings provide enough flavoring that I didn’t detect it was missing anything. My non-Korean palate was pleasantly satisfied.
So instead of anchovy broth, I’m using water. For the protein, I’m simply using fish cakes, but you can also add other ingredients such as ramen, egg, hot dogs, seafood, even cheese, or whatever your heart desires.
My very simple recipe below. Fighting!
Simple Spicy Korean Stir-Fried Rice Cakes (Tteokbokki)
- Total Time: 15 minutes
- Yield: 3 1x
Description
Chewy rice cakes in a sweet, spicy, and savory thick red sauce. This is a simplified recipe that doesn’t require anchovy broth. Less ingredients but the same great flavors. Enjoy this Korean comfort food in less than 15 minutes. Fighting!
Ingredients
- 4 cups cylindrical Korean rice cakes
- 3 sheets fish cakes (cut into bite-size pieces)
- 4 cups water
- 1/3 cup Korean red pepper paste (gochujang)
- 1 tablespoon Korean red pepper flakes (gochugaru)
- 1 tablespoon granulated sugar
- 1 tablespoon soy sauce
- 3 scallions (cut into 2-inch pieces)
- Roasted sesame seeds for garnish (optional)
Instructions
- Defrost rice cakes if needed: If rice cakes are frozen, rinse with water to thaw and separate any clumps then set aside. It’s OK if rice cakes are still semi-frozen. They will thaw quickly in the broth.
- Make the broth: Add water to a medium pan or wok. Mix in red pepper paste, red pepper flakes, soy sauce and sugar, making sure to smash the red pepper paste so that it’s fully dissolved. Bring the mixture to a medium simmer.
- Add rice cakes and fish cakes: Add rice cakes and fish cakes to the broth until rice cake softens and the broth thickens (about 8-10 minutes). Stir frequently to prevent clumping and burning at the bottom.
- Finish and serve: Turn off heat when broth reaches the desired thickness. If broth gets too thick, add a bit more water and stir to dissolve. When ready to serve, add scallions and sesame seeds to garnish.
- Prep Time: 6
- Cook Time: 9
- Category: Appetizer, Side Dish
- Method: Stovetop
- Cuisine: Asian, korean
