CTV Recipes
Search Recipes
Tteokbokki (spicy stir-fried rice cakes)
Spicy stir-fried rice cakes.
SERVES
2
Ingredients
- 1 lb tteokbokki tteok (about 24 3-inch long cylindrical rice cake pieces)
- 1-2 fish cake sheets
- 4 oz green cabbage
- 1-2 scallions
- 1 tablespoon minced garlic
- 2 hard-boiled eggs (optional)
- 5 cups water
- 3 tablespoons gochujang
- 2 ts gochugaru (dried chili pepper flakes)
- 1 tablespoon soy sauce
- 4-5 teaspoons sugar (adjust to your sweetness preference)
Directions
- Soak the rice cakes for about 20 minutes (can be longer for refrigerated rice cakes).
- Cut the fish cake, cabbage, and scallions into about two-inch-long pieces.
- In a large pan, bring water to a boil.
- Add the tteokbokki sauce ingredients to the pan, stirring until the red chilli pepper paste (gochujang) is fully dissolved.
- Add the rice cakes to the pan. Boil until the rice cakes become very soft and the sauce is thickened, about eight to 10 minutes until you achieve your desired level of softness. Stir frequently so the rice cakes don't stick to the bottom of the pan.
- Add the vegetables and fish cakes. Continue to boil, stirring occasionally, for an additional four to six minutes. Add more water as necessary.
- Drop in the scallions and boiled eggs with two to three minutes remaining. Taste the sauce and adjust the seasoning as desired. Serve hot. Enjoy!
