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Korean Tteokbokki (Chewy Rice Cakes Simmered in Sweet and Spicy Gochujang Sauce)
Seoul's beloved street snack: chewy cylindrical rice cakes braised in a glossy, fiery-sweet sauce of fermented gochujang chili paste, dashi, garlic, and scallions.
Prep
10 min
Cook
15 min
Total
25 min
Ingredients
servings
4
- Cylindrical Korean rice cakes (tteok)450 g
- Water or kelp/vegetable broth500 ml
- Korean red chili paste (gochujang)2 tbsp
- Korean red chili flakes (gochugaru)1 tbsp
- Soy sauce1 tbsp
- Sugar or rice syrup1 Ā½ tbsp
- Garlic cloves, minced3 clove
- Green scallions, cut into 4-cm pieces3 pc
- Toasted sesame seeds1 tsp
Preparation Steps
1
If rice cakes are dry or chilled, soak in warm water for 10 minutes to soften.
10 min timer
2
In a wide pan, combine broth, gochujang, gochugaru, soy sauce, sugar, and garlic. Bring to a boil, stirring until paste dissolves into a rich red broth.
5 min timer
3
Add rice cakes and scallions. Simmer over medium heat for 8-10 minutes, stirring frequently so cakes do not stick, until sauce is reduced, thick and glossy, and rice cakes are tender and chewy. Garnish with sesame seeds and serve.
10 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
380
Protein
7.5g
Carbohydrates
81g
Fat
2.5g
Allergens
soyaGlutenSesame Seeds
*estimated values per serving
Provenance & Public Domain Audit
Source: International Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Heritage Culinary Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
