Creamy Spicy Korean Rice Cakes is one of my favorite dishes to make at home. The moment I take the first bite, I’m transported to the vibrant streets of Korea, where vendors sell this delicious treat. I remember the first time I tasted it at a local market; the chewy rice cakes coated in spicy sauce were unlike anything I had ever had before. Now, I make Creamy Spicy Korean Rice Cakes whenever I crave that comforting flavor. It’s easy to prepare and brings a little bit of Korea into my kitchen.
A Simple Recipe
To make Creamy Spicy Korean Rice Cakes, I gather my ingredients: chewy rice cakes, gochujang (Korean chili paste), garlic, and a splash of cream. First, I boil the rice cakes until they are soft and tender. While they cook, I heat some oil in a pan and sauté minced garlic, releasing a wonderful aroma into the air. Then, I add the gochujang and mix it with cream to create a smooth and spicy sauce. The best part is when I add the cooked rice cakes to the sauce and stir everything together, coating each piece in that creamy goodness.
The Joy of Sharing
Whenever I make Creamy Spicy Korean Rice Cakes, I love to share it with friends and family. The first time I served it at a gathering, everyone was amazed by the flavors. They couldn’t believe how simple it was to make! I always encourage them to try making it themselves. Watching them enjoy the dish brings me so much joy. It feels great to share a piece of my culinary adventures and see others smile with each bite.
Now, Creamy Spicy Korean Rice Cakes is not just a recipe; it’s a way to connect with others and create lasting memories. I often think about those special moments spent around the table, enjoying good food and laughter. Each time I prepare this dish, I remember the first time I fell in love with it and how it continues to bring warmth to my home. I hope everyone gets a chance to try this recipe and create their own beautiful memories around the dinner table.
Table of Contents
Chef’s Notes-Creamy Spicy Korean Rice Cakes
- Opt for fresh or frozen Korean rice cakes (garaetteok) for the best texture. If using frozen, soak them in warm water for about 30 minutes to soften before cooking.
- If you prefer a milder dish, start with 1 teaspoon of gochugaru and gradually increase it. You can also balance the heat by adding a bit more sugar if needed.
- For an ultra-creamy sauce, consider adding a splash of cream cheese or cream-based sauces towards the end. This adds richness and depth to the dish.
- Feel free to mix in other vegetables such as bell peppers, carrots, or even mushrooms for added flavor and nutrition. Just ensure they are thinly sliced for even cooking.
- If you’re looking for a vegetarian option, replace the cocktail sausages with additional fish cake, tofu, or even chickpeas for a protein boost.
- When serving, garnish with sesame seeds, additional green onions, or fresh herbs like cilantro for a pop of color and freshness.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of milk or cream to restore creaminess.
Creamy Spicy Korean Rice Cakes
4
10
minutes20
minutes909
kcal30
minutesDiscover the magic of Creamy Spicy Korean Rice Cakes! This delightful twist on traditional tteokbokki combines rich, velvety cream with authentic Korean spices to create a dish that’s both comforting and exciting. Perfect for weeknight dinners or impressing guests, this recipe is simple, customizable, and packed with flavor. Whether you’re a Korean cuisine fan or looking to try something new, you’ll fall in love with every bite. Get ready to elevate your cooking game and savor the irresistible taste of homemade tteokbokki!
Ingredients
- Sauce Mixture
1.5 tablespoons Korean chili paste (gochujang)
1.5 tablespoons raw cane sugar
1.5 tablespoons regular soy sauce (such as Kikkoman)
1 to 2 teaspoons Korean chili flakes (gochugaru)
Directions
- Prepare the Sauce – In a small bowl, thoroughly combine Korean chili paste, raw cane sugar, regular soy sauce, and Korean chili flakes. Ensure there are no lumps and set the mixture aside for later use.
- Sauté the Vegetables – Heat cooking oil in a nonstick pan over medium heat. Add the thinly sliced onion, cabbage, and green onion. Stir fry until the vegetables begin to soften and wilt, approximately 3 minutes.
- Create the Creamy Base – Lower the heat to medium-low and pour in the prepared sauce mixture. Mix well to incorporate with the sautéed vegetables. Slowly add heavy cream and whole milk, stirring continuously until the sauce achieves a smooth and creamy consistency.
- Serve and Enjoy – Once the cheese has fully melted, remove the pan from heat. Optionally, garnish with additional green onions or a side of fried seaweed rolls. Serve warm and enjoy the creamy, spicy goodness of your homemade tteokbokki.
Equipment
- nonstick pan
Nutrition Facts
- Calories: 909kcal
- Fat: 83g
- Saturated Fat: 45g
- Cholesterol: 229mg
- Sodium: 1514mg
- Potassium: 498mg
- Carbohydrates: 26g
- Fiber: 2g
- Sugar: 20g
- Protein: 21g
- Vitamin A: 2921IU
- Vitamin C: 12mg
- Calcium: 365mg
- Iron: 2mg
FAQ-Creamy Spicy Korean Rice Cakes
Can I make this dish dairy-free?
Yes! Substitute the heavy cream with coconut cream and use vegan mozzarella for the cheese topping.
What if I can’t find Korean rice cakes?
You can use udon noodles or ramen noodles as an alternative. They will change the texture but still pair well with the creamy sauce.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a bit of milk or cream to restore the creamy texture.
Is this dish suitable for kids?
Absolutely! The creamy sauce and mild spice make it a kid-friendly option. You can adjust the heat by reducing the gochugaru or omitting it altogether.
Can I freeze this dish?
While it’s best enjoyed fresh, you can freeze the dish before adding the cheese. Thaw it in the refrigerator overnight and reheat on the stove, then add cheese just before serving.
