Preview
Tteokbokki (Spicy Korean Rice Cakes)
15 min
Prep Time15 min
Cook Time30 min
Total Time
Ingredients (4 servings)
MetricImperial
600g Korean rice cakes
240g Korean fish cakes
1 onion
1L Korean soup stock
2 hard boiled eggs
-Sesame seeds (garnish)
-Chopped scallions (garnish)
Sauce
3 tbsp gochujang
3 tbsp monk fruit erythritol sweetener
2 tbsp soy sauce
3-4 cloves garlic
1 tsp gochugaru (optional)
Make the sauce
- Mince garlic.
- Add minced garlic and the rest of the sauce ingredients to a bowl. Mix until combined. Set aside.
Make tteokbokki
- Soften and separate Korean rice cakes by soaking them in hot water for 10-15 minutes.
- Thinly slice onion and cut fish cakes into small triangles.
- Add soup stock to a big saucepan and bring to a boil over high heat.
- Add sliced onion, fish cakes and drained rice cakes. Let mixture boil for 10-15 minutes or until rice cakes are soft and the sauce is thickened, stirring occasionally. Add a splash of water and reduce the heat as needed if the sauce is thickening too quickly before the rice cakes are fully cooked.
- Stir in hard boiled eggs and remove from heat. Garnish with sesame seeds and chopped scallions if desired. Serve hot. Enjoy!
Notes
- Korean soup stock is usually made from anchovy and kelp. You can use store-bought or make your own. If you don’t have access to this, you may substitute with Japanese dashi stock or vegetable stock, however, note that the taste of the final tteokbokki will be slightly different, although still delicious!
- Feel free to adjust the amount of gochujang and gochugaru used according to your spice level preference.
- Feel free to substitute monkfruit erythritol sweetener with any other sweetener of choice.
- Log-shaped rice cakes are preferred for this recipe.
- Korean rice cakes, Korean fish cakes, gochujang and gochugaru can be found in Asian/ Korean grocery stores.
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