Skip to content
Menu
Baked Tteokbokki with Homemade Rice Cakes
Main

Baked Tteokbokki with Homemade Rice Cakes

45 minServes 2Nutri-Score C€€
from @msshiandmrhe13 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • homemade rice cakes (frozen, shaped into sticks)Grains300 g
  • onion (finely chopped)Produce1 piece
  • gochujang (for the sauce)Pantry30 g
  • gochugaru (Korean chili flakes)Spices5 g
  • soy saucePantry15 ml
  • sugarPantry10 g
  • garlic (minced)Produce2 pieces
  • waterBeverages150 ml
  • sesame oilPantry10 ml
  • vegetable oil (for coating the rice cakes)Pantry15 ml

per serving

Nutrition

271kcal

Carbs
39 g
Proteins
4 g
Fat
11 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking tray
  • Mixing bowl
  • Frying pan

step by step

Method

  1. Coat the rice cakes

    • Toss the frozen rice cake sticks with the vegetable oil and the chopped onion mix until evenly coated.
    Step 1

  2. Bake the rice cakes

    • Spread the rice cakes on a baking tray in a single layer.
    • Bake until puffy and crispy outside and chewy inside.
    Step 2

  3. Make the sauce

    • Mix the gochujang, gochugaru, soy sauce, sugar, garlic, water and sesame oil in a bowl.
    Step 3

  4. Simmer the rice cakes in the sauce

    • Pour the sauce into a pan and bring to a simmer.
    • Add the baked rice cakes and cook until they turn soft and are coated in the sauce.
    Step 4

  5. Serve

    • Serve the tteokbokki hot, crispy outside and chewy inside.
    Step 5
Get Mezze