Snack
Tteokbokki (Spicy Rice Cakes)
25 minServes 2Nutri-Score C€€
C
25 min
25 minTteokbokki (Spicy Rice Cakes)
what you need
Ingredients
rice cakes (soaked in warm water if firm)Grains200 g
gochujang (Korean chili paste)Pantry30 g
gochugaru (Korean chili flakes)Spices14 g
soy saucePantry15 ml
black pepper (ground)Spices1 g
sugarPantry25 g
garlic (clove, minced)Produce1 piece
green onion (sliced)Produce2 pieces
fish cakes (sliced)Fish100 g
curry powder (optional)Spices6 g
kelp (dried, for the broth)Other2 pieces- waterOther400 ml
per serving
Nutrition
323kcal
- Carbs
- 65 g
- Proteins
- 9 g
- Fat
- 3 g
what you’ll use
Tools
Saucepan
Frying pan
Mixing bowl
step by step
Method
- Step 1
Make the kelp broth
- Bring the water to a simmer with the dried kelp.
- Remove the kelp once the broth is flavored.
- Step 2
Mix the sauce
- Combine the gochujang, gochugaru, soy sauce, sugar, black pepper, curry powder and minced garlic in a bowl.
- Stir into a smooth paste.
- Step 3
Simmer the rice cakes
- Add the rice cakes and fish cakes to the kelp broth.
- Stir in the sauce and simmer until the rice cakes are soft and the sauce thickens.
- Step 4
Finish and serve
- Stir in the sliced green onion.
- Serve hot, topped with cheese if the sauce is too spicy.
