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Tteokbokki - Korean Spicy Rice Cakes
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5 from 2 votes

Tteokbokki – Korean Spicy Rice Cakes

By: Min Kwon | MJ and Hungryman
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Ingredients 

  • 1 pound of rice cakes
  • 4 cups of water
  • 6-8 dried anchovies, heads and intestines removed
  • 5 1x2 in kelp pieces
  • 2 sheets of fish cake, sliced
  • 1-2 scallions, sliced
  • 1 medium carrot, sliced on the bias
  • 2 hard boiled eggs, optional
  • Dumplings, optional
  • Sauce:
  • 3 tablespoons gochujang, Korean red pepper paste
  • 1 tablespoon gochugaru, Korean red pepper powder
  • 1 tablespoon brown sugar
  • 2 teaspoons minced garlic

Instructions 

  • Add water, dried anchovies and kelp to a shallow pan. Bring to a boil and simmer for 15 minutes. Discard kelp and anchovies.
  • Add sauce mixture to the pan and stir thoroughly.
  • Add rice cakes, fish cakes, carrots, and green onion. Stir gently and cook until rice cakes soften and sauce thickens.
  • Stir in dumplings (be careful not to break) and eggs. Remove from heat. Garnish with fresh green onion. Eat immediately.

Nutrition

Serving: 3g
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