These stir-fried rice cakes are popular in Korean snack bars and as street food. The dish often includes boiled eggs and green onion. The first recipe recorded dates to an 1800s cookbook and a version was prepared for the royal court. Many different variations are served throughout Korea and the US. Since the beginning of the 21st century, Korean cuisine has introduced tteokbokki to diners in the US and the dish is common in Korean restaurants. This recipe for red spicy tteokbokki is comparatively modern, first served in Seoul in 1953. The spicy dish quickly caught on as a popular snack.
Recipe Servings: 2
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Tteokbokki Sauce:
- 2 Tbsp Korean chili paste
- 2 Tbsp raw sugar
- ½ tsp Korean chili powder
- 1 tsp garlic, minced
- ⅓ cup water
Rice Cakes:
- Oil, as needed for cooking
- ½ medium onion, thinly sliced
- 2 cabbage leaves, sliced into medium strips
- 0.7 oz fresh rice cakes, separated
- 2 fish cake sheets, sliced into medium size pieces
- 1 green onion, chopped
- Toasted sesame seeds, as needed for garnish
Directions
- Stir together the chili paste, sugar, chili powder, garlic, and water in a medium bowl.
- Set aside.
- Place a pan or wok over medium heat.
- Add oil and onion, cooking until onion becomes soft and translucent, 5–6 minutes.
- Add the cabbage and continue to cook, stirring, 1–2 minutes until it softens.
- Stir in the rice cakes, fish cakes, and tteokbokki sauce.
- Cook about 2 minutes, until the rice cakes and fish cakes cook through.
- Reduce the heat to low and add the green onion.
- Stir quickly, then remove from heat.
- Garnish with sesame seeds and serve.
For Tteokbokki Sauce:
For Rice Cakes:
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