Spicy Korean Rice Cakes

Tteokbokki

by Beyond Kimchee

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TTeokbokki

Tteokbokki is a quintessential Korean street food. White rice cakes are simmered in sweet and spicy gochujang based sauce. Korean chili power is often added to enhance the spiciness.

What You'll Need

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rice cake sticks

You can find them in a refrigerator section in Korean groceries

For tteokbokki sauce

Step 1

Soak rice cakes. Soak rice cake sticks in a bowl of cold water for 10 minutes to soften up slightly.

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Step 2

Make anchovy stock. Combine dried anchovies, sea kelp, and water in a pot. Bring to a gentle boil and simmer for 4-5 minutes. Discard the anchovy and sea kelp and reserve 2-1/2 cups of stock

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Step 3

Make sauce and add rice cake. In a large skillet or wok, mix anchovy stock with chili paste, chili flakes and corn syrup. Add rice cakes that have been drained from soaking.

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Step 4

Add fish cake and leek. Add the fish cake and leek. Bring the whole thing to boil over medium high heat.

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Step 5

Simmer until soft. When the sauce boils up, reduce the heat to low and let the tteokbokki simmer until the rice cakes are tender and the sauce thickens, about 5-7 minutes.

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Get Recipe

Tteokbokki 

Yield

4-6 people

Type

Snack

Time

30 minutes

Level

Beginner

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