Korean Spicy Rice Cakes have a special place in my heart. Whenever I think of this delicious dish, I am reminded of my first visit to Korea, where I discovered Tteokbokki on a bustling street. The warm, chewy rice cakes soaked in a spicy red sauce made my taste buds dance with joy! Since then, I have made it a mission to recreate this dish at home. Korean Spicy Rice Cakes are not just food; they are a comforting hug in a bowl, perfect for a late-night snack or a quick meal.
A Flavorful Adventure
As I gathered the ingredients for my Korean Spicy Rice Cakes, the kitchen filled with excitement. I separated the Korean rice cakes and soaked them in warm water to get that perfect chewy texture. The gochujang, raw sugar, and soy sauce blended together in a bowl, creating a rich, spicy sauce that made my mouth water. I could already imagine the wonderful flavors coming together! The smell of the fish cakes and onions cooking in the broth was enough to make anyone eager to dig in.
Cooking with Love
While preparing my Korean Spicy Rice Cakes, I couldn’t help but feel a sense of joy and nostalgia. As the rice cakes simmered in the bubbling broth, I stirred in the sesame oil and sprinkled toasted sesame seeds on top. This dish is not only easy to make but also brings people together. I love serving it to my friends and family, watching their faces light up with delight. The vibrant colors and inviting aroma make it a centerpiece at any gathering.
Now, whenever I serve my Korean Spicy Rice Cakes, I am reminded of the warmth of sharing a meal. Each bite is packed with flavor, a perfect blend of spice and sweetness. This dish has become a staple in my kitchen, a comforting reminder of my adventures in Korea. Whether it’s a quiet evening or a festive celebration, Korean Spicy Rice Cakes bring joy and satisfaction to the table, and I can’t wait to share this experience with everyone!
Table of Contents
Chef’s Notes- Korean Spicy Rice Cakes
- Ensure you soak the rice cakes in warm water for at least 10 minutes if they are dried. This step helps them become perfectly chewy during cooking. If you’re using fresh rice cakes, you can skip this step.
- The spice level can be easily adjusted by varying the amount of gochujang and gochugaru. Start with the recommended amounts, then taste and adjust according to your preference.
- For an umami boost, use a homemade broth made from dried kelp and anchovies. If you prefer a vegetarian version, vegetable broth works well too.
- Consider adding a splash of mirin or rice wine during the simmering stage for added depth of flavor.
- For a heartier dish, you can include boiled eggs or extra fish cakes. This not only enhances the nutritional value but also adds more texture.
- Tteokbokki is delicious on its own, but it pairs wonderfully with pickled radish or a simple green salad to balance the heat. For a complete meal, serve it alongside Korean fried chicken or kimchi.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop with a splash of water to regain the original texture.
Korean Spicy Rice Cakes
4
portions10
minutes10
minutes190
kcal20
minutesGet ready to spice up your meal with this irresistible Korean Spicy Rice Cakes (Tteokbokki) recipe! Perfectly chewy rice cakes simmered in a rich, flavorful chili sauce, complemented by savory fish cakes and fresh onions. Whether you’re a fan of Korean cuisine or just looking for a delicious, easy-to-make snack, this dish is sure to impress. Bursting with authentic flavors and simple ingredients, it’s ideal for weeknight dinners or casual gatherings. Dive into the delightful taste of Korea and elevate your cooking game with this must-try recipe!
Ingredients
- Main Ingredients
24 oz Korean rice cakes separated
10.6 oz Korean fish cakes rinsed and sliced into bite-sized pieces
4 cups Korean broth made from dried kelp and anchovies
4 oz onion thinly sliced
- Sauce Mixture
6 tbsp gochujang (Korean chili paste)
3 tbsp raw sugar
2 tbsp soy sauce
2 tsp minced garlic
2 tsp gochugaru (Korean chili flakes)
- Garnish
2 tsp toasted sesame seeds
2 tsp sesame oil
2 green onions finely chopped
- Alternative Ingredients:
Gochujang: Substitute with Sriracha or another chili paste if unavailable.
Korean fish cakes: Use tofu for a vegetarian or vegan option.
Raw sugar: Replace with brown sugar or honey.
Soy sauce: Use tamari for a gluten-free alternative.
Gochugaru: Substitute with paprika or regular chili flakes.
Korean broth: Replace with vegetable broth for a vegetarian-friendly version.
Sesame seeds: Omit or use alternative seeds like pumpkin seeds if allergic.
Directions
- Preparation – Begin by separating the Korean rice cakes and soaking them in warm water for about 10 minutes. If using fresh rice cakes that are already soft, you can skip this step. Soaking ensures the rice cakes achieve the perfect chewy texture when cooked.
- Sauce Mixing – In a mixing bowl, combine the gochujang, raw sugar, soy sauce, minced garlic, and gochugaru. Stir thoroughly until all ingredients are well integrated, creating a rich and flavorful sauce base for the dish.
- Simmering – Reduce the heat to low and let the sauce simmer for an additional 2 to 4 minutes. This will thicken the sauce and deepen the overall flavor of the dish. Optional: For a richer flavor, you can add a splash of mirin at this stage.
- Serving – Remove from heat and transfer the tteokbokki to serving dishes. Serve warm and enjoy immediately. Optional: Garnish with additional green onions or a drizzle of extra sesame oil for enhanced flavor.
Equipment
- stainless steel cookware set
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 190kcal
- Carbohydrates: 34g
- Protein: 6g
- Fat: 3g
- Saturated Fat: 0.5g
- Cholesterol: 7mg
- Sodium: 531mg
- Potassium: 91mg
- Fiber: 0.5g
- Sugar: 7.5g
- Vitamin A: 202.5IU
- Vitamin C: 3.9mg
- Calcium: 14mg
- Iron: 0.4mg
FAQ-Korean Spicy Rice Cakes
Can I use other types of rice cakes for tteokbokki?
Yes, you can use other rice cakes, but the traditional Korean rice cakes provide the best texture and flavor for this dish. Look for “tteok” at Asian grocery stores.
Is tteokbokki gluten-free?
This dish is not inherently gluten-free due to the soy sauce. However, you can substitute with gluten-free tamari or a gluten-free soy sauce alternative.
How can I make tteokbokki less spicy?
To reduce the spiciness, use less gochujang and gochugaru in the sauce. You can also balance the heat with additional sugar or serve with a side of yogurt.
Can I make tteokbokki in advance?
Yes, you can prepare the sauce and soak the rice cakes in advance. However, it’s best to cook and serve the dish fresh for the best texture. If reheating, add a little broth to restore moisture.
What is the best way to store leftover tteokbokki?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water to maintain the dish’s chewy texture.
