Spicy Stir-Fried Rice Cakes

The Story of Spicy Stir-Fried Rice Cakes

The first time I made Spicy Stir-Fried Rice Cakes, I was eager to recreate a dish that brought back fond memories of my travels in Korea. Spicy Stir-Fried Rice Cakes, or tteokbokki, are a staple in Korean street food, and I couldn’t resist the challenge of bringing that bold, fiery flavor into my own kitchen. The thought of those chewy rice cakes coated in a rich, spicy sauce kept running through my mind, and I knew I had to perfect this recipe for my blog. The more I experimented, the more I realized how much this dish could be a hit with anyone who loves a little kick in their food.

The Journey of Flavor

Creating Spicy Stir-Fried Rice Cakes was a journey through layers of flavor. The anchovy broth, a key element in Korean cooking, added a deep, savory base to the dish. As I stirred in the gochujang and gochugaru, the aroma of the spicy chili paste filled my kitchen, reminding me of the bustling street vendors in Seoul. The rice cakes absorbed the sauce beautifully, becoming tender and slightly sticky, just the way I remembered them. I couldn’t wait to add the fish cake, cabbage, and scallions, knowing they would add texture and freshness to balance the heat.

The First Bite

When I took the first bite of my Spicy Stir-Fried Rice Cakes, I was immediately transported back to those Korean streets. The combination of spicy, sweet, and savory flavors danced on my tongue, and the chewy texture of the rice cakes was exactly what I had been craving. I knew this dish would be a winner, not just for me, but for anyone looking to try something new and exciting. The boiled eggs I added at the end provided a creamy contrast that made the dish even more satisfying. It was everything I had hoped for and more.

Sharing the Experience

Now, whenever I share this recipe for Spicy Stir-Fried Rice Cakes, I’m excited to see others experience the same joy I felt. It’s more than just a dish; it’s a connection to a culture that values bold flavors and comforting meals. Whether you’re enjoying it as a snack or a main course, this recipe is a delicious adventure into the heart of Korean cuisine. So, grab your ingredients and get ready to create something truly special in your kitchen!

Chef’s Notes- Spicy Stir-Fried Rice Cakes

• Rice Cake Preparation: Ensure that you soak the rice cakes long enough (about 20 minutes) to soften them before cooking. If you’re using frozen rice cakes, consider soaking them in warm water to speed up the process.
• Anchovy Broth: For a richer flavor, lightly toast the dried anchovies and kelp in the pan for a minute before adding water to make the broth. This step can deepen the umami flavor of your dish.
• Gochujang and Gochugaru: Adjust the heat level to your preference by controlling the amount of gochugaru. Start with a smaller amount and add more after tasting. Remember that gochujang also adds heat, so balance accordingly.
• Fish Cake: If you prefer a crispier texture for the fish cakes, briefly pan-fry them before adding them to the dish. This adds a layer of texture to the final dish.
• Stirring Technique: Stir the rice cakes frequently while cooking to prevent them from sticking to the pan and to ensure even coating with the sauce.
• Serving Suggestion: Garnish with sesame seeds and a drizzle of sesame oil before serving to enhance the nutty flavor. Pair with a cold Korean beer or soju for an authentic experience.
• Storage Tip: If you have leftovers, store them in an airtight container in the refrigerator. To reheat, add a splash of water to loosen the sauce and heat it gently in a pan.

Spicy Stir-Fried Rice Cakes

Recipe by Kimmy

Course: Appetizer, SnackCuisine: KoreanDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

450

kcal

Total time

40

minutes

Dive into the bold flavors of Korea with this Spicy Stir-Fried Rice Cakes recipe! Perfect for a quick snack or appetizer, this dish combines chewy rice cakes with a fiery sauce that will leave your taste buds tingling. Inspired by street food, it’s a must-try for anyone looking to spice up their culinary repertoire. Get ready to impress your friends and family with this easy-to-follow, deliciously addictive recipe!

Ingredients

• Rice Cakes and Fish Cake

• 1 pound cylindrical rice cakes (about 24 pieces)

• 1-2 sheets fish cake (eomuk), sliced into strips

• Vegetables and Aromatics

• 4 ounces green cabbage, chopped

• 1-2 scallions, cut into 2-inch pieces

• 1 tablespoon minced garlic

• Broth

• 8-10 medium dried anchovies or a broth packet

• 1 piece dried kelp (3-inch square)

• 1/4 medium onion, roughly sliced

• Sauce

• 3 cups anchovy broth or water (use 4 cups for more sauce)

• 3 tablespoons gochujang (Korean red chili paste)

• 1-3 teaspoons gochugaru (Korean red chili flakes)

• 1 tablespoon soy sauce

• 2 tablespoons sugar (adjust to taste)

• 1 tablespoon corn syrup (or additional sugar)

• Optional

• 2 boiled eggs

• lternative Ingredients:

• Rice Cakes: Substitute with gnocchi for a different texture.

• Fish Cake: Use tofu for a vegetarian option.

• Anchovy Broth: Replace with vegetable broth for a vegetarian version.

• Gochujang: Use sriracha mixed with miso paste as an alternative.

• Gochugaru: Substitute with red pepper flakes.

Directions

• Soak Rice Cakes – Immerse the rice cakes in water for about 20 minutes to soften them.
• Prepare Ingredients – Slice the fish cake into strips and chop the cabbage and scallions into 2-inch pieces.
• Make Broth – In a large pan, combine dried anchovies, dried kelp, and onion with 5 cups of water. Bring to a boil over medium-high heat for 10 minutes. Remove the anchovies, kelp, and onion from the broth.
• Mix Sauce – Add gochujang, gochugaru, soy sauce, sugar, and corn syrup to the broth. Stir well to dissolve the chili paste.
• Cook Rice Cakes – Add the soaked rice cakes to the pan and boil until they become very soft and the sauce thickens (about 8-10 minutes). Stir frequently to prevent sticking.
• Add Vegetables and Fish Cake – Drop in the cabbage, scallions, garlic, and fish cake strips. Continue boiling and stirring occasionally for another 4-6 minutes until everything is well combined and cooked through.
• Finish and Serve – Add boiled eggs in the last 2-3 minutes of cooking. Taste the sauce and adjust seasoning if needed. Serve hot.

Equipment

• Chef’s Knife
• Cutting Board
• Nonstick Pan
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 450kcal
• Carbohydrates: 80g
• Protein: 10g
• Fat: 8g
• Saturated Fat: 1g
• Cholesterol: 70mg
• Sodium: 1200mg
• Potassium: 300mg
• Fiber: 3g
• Sugar: 12g
• Vitamin A: 500IU
• Vitamin C: 20mg
• Calcium: 50mg
• Iron: 2mg

FAQs- Spicy Stir-Fried Rice Cakes

Can I use frozen rice cakes for this recipe?

Yes, you can use frozen rice cakes, but make sure to soak them in warm water to soften them before cooking.

What can I substitute for anchovy broth?

You can use vegetable broth or water with a bit of soy sauce for a vegetarian version, though the flavor will be less rich.

Is there a way to make this dish less spicy?

Yes, reduce the amount of gochugaru or omit it entirely. You can also use a mild gochujang or add a little honey or sugar to balance the heat.

How can I prevent the rice cakes from sticking together?

Soaking the rice cakes properly before cooking helps prevent sticking. Also, stir the dish frequently during cooking to keep them separated.

Can I add other proteins to this dish?

Absolutely! You can add thinly sliced beef, chicken, or even tofu. If adding raw meat, cook it first before adding the rice cakes to the pan.