Prepare to dive into the world of Korean street food with this irresistible tteokbokki recipe. Perfectly chewy rice cakes smothered in a spicy, sweet sauce that’ll have you coming back for more. Let’s get cooking!
Why This Recipe Works
- The combination of gochujang and gochugaru creates a deep, complex heat that’s balanced by the sweetness of sugar and the umami of soy sauce.
- Using pre-made rice cakes saves time without sacrificing texture or flavor.
- The addition of fish cakes and boiled eggs turns this dish from a snack into a hearty meal.
Ingredients
- 1 pound of cylinder-shaped rice cakes, soaked in warm water for 10 minutes if frozen
- 4 cups of water
- 3 tablespoons of gochujang (Korean red chili paste)
- 1 tablespoon of gochugaru (Korean red chili flakes)
- 2 tablespoons of sugar
- 1 tablespoon of soy sauce
- 1 teaspoon of minced garlic
- 2 green onions, chopped
- 1 cup of fish cakes, cut into bite-sized pieces
- 2 hard-boiled eggs, peeled (optional)
Equipment Needed
- Large pot
- Wooden spoon
- Measuring cups and spoons
Instructions
Step 1: Prepare the Sauce
In a large pot, combine water, gochujang, gochugaru, sugar, soy sauce, and minced garlic. Stir well until the gochujang is completely dissolved. Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Tip: Adjust the amount of gochugaru based on your spice tolerance.
Step 2: Add the Rice Cakes and Fish Cakes
Add the soaked rice cakes and fish cakes to the pot. Stir gently to ensure everything is coated in the sauce. Simmer for about 10 minutes, or until the rice cakes are soft and chewy. Tip: If the sauce thickens too much, add a little more water to reach your desired consistency.
Step 3: Final Touches
Add the chopped green onions and hard-boiled eggs to the pot. Simmer for an additional 2 minutes to warm the eggs through. Serve immediately while hot. Tip: For an extra kick, sprinkle some more gochugaru on top before serving.
Tips and Tricks
For those who love a bit of crunch, consider adding some sliced cabbage or carrots to the pot along with the rice cakes. If you’re not a fan of too much heat, you can reduce the amount of gochujang and gochugaru, or add a bit of honey to sweeten the sauce. For a richer flavor, you can substitute some of the water with anchovy or kelp broth. Remember, the key to perfect tteokbokki is in the sauce consistency, so keep an eye on it as it simmers.
Recipe Variations
- Cheese Tteokbokki: Add slices of mozzarella cheese on top before serving for a creamy twist.
- Seafood Tteokbokki: Include shrimp, squid, or mussels for a seafood version.
- Vegan Tteokbokki: Omit the fish cakes and eggs, and use vegetable broth instead of water.
Frequently Asked Questions
Can I make tteokbokki less spicy?
Absolutely! You can reduce the amount of gochujang and gochugaru, or add more sugar to balance the heat. Another option is to serve it with a side of milk or yogurt to cool down the spice.
Where can I buy rice cakes?
Rice cakes can be found in the frozen section of most Asian grocery stores. Look for the cylinder-shaped ones specifically labeled for tteokbokki.
Can I use other types of rice cakes?
While cylinder-shaped rice cakes are traditional for tteokbokki, you can experiment with other shapes and sizes. Just keep in mind that cooking times may vary.
Summary
This spicy Korean tteokbokki recipe is a perfect blend of chewy, sweet, and fiery flavors that’s sure to satisfy your cravings. With a few simple ingredients and some easy steps, you can bring the taste of Korean street food right into your kitchen.