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Korean Spicy Rice Cakes

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Korean Spicy Rice Cakes

Beat the Heat with Korean Spicy Rice Cakes!

This heat wave has been relentless, hasn’t it? I’ve been trying to stay indoors as much as possible because even the thought of going to the pool with the kids is unbearable. Honestly, though, my schedule has kept me so busy that pool visits have been rare anyway.

The past few months have felt like a whirlwind, filled with blog-related work—nonstop but rewarding!

Now, let’s dive into something spicy to match this heat: Tteokbokki (or Ddeokbokki), Korean spicy rice cakes. You’ve probably seen this iconic dish in your favorite K-dramas or across the web. It’s a popular street food in Korea, but it also has a long history as part of the Korean Royal Court cuisine.

A Brief History of Tteokbokki

The main ingredient, garaetteok, is a type of Korean rice cake made by pounding steamed rice flour into long, cylindrical shapes.

The name “tteokbokki” breaks down into two parts: tteok (rice cake) and bokki (stir-fried). Originally, gungjung-tteokbokki—the royal court version—was a savory dish made with beef and vegetables.

However, today’s street food version is a spicy delight, often featuring fish cakes, green onions, boiled eggs, and a sweet-and-spicy sauce.

Vendors commonly serve it as a grab-and-go snack, either in cups or on skewers. The dish has evolved to include various levels of spiciness and even fusion-style twists, making it an ever-changing yet classic treat.

Korean Spicy Rice Cakes

What Does Korean Spicy Rice Cakes or Tteokbokki Taste Like?

The texture of the rice cakes is wonderfully chewy—almost gummy—and when combined with the sauce, you get an addictive balance of spicy and sweet. To keep the flavors bold, I’ve added a few special touches to elevate the dish and fire up your taste buds.

My Take on Tteokbokki:

This recipe is designed to be approachable and customizable. The spiciness level is around 3.5 out of 5, but you can adjust the amount of gochujang (Korean red chili paste) to your liking.

Some people prefer a thinner, saucier dish, while others enjoy a thicker consistency. It’s up to you! Add more broth or water for a juicier version, or let it simmer down for a rich, thick sauce.

If you love spicy food, this one’s for you! Give it a try and let me know what you think. Who knows? It might just become your go-to comfort dish!

Korean Spicy Rice Cakes
 
If you decide to make these yummy bombs please tag me on social media; Please don’t forget to follow me on Instagram, Facebook, Pinterest, or TikTok; search @sandraseasycooking
 
Korean Spicy Rice Cakes
Yield: Serves 4

Korean Spicy Rice Cakes

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

If you love Korean Cousine, then Korean Spicy Rice Cakes aka Tteokbokki (떡볶이) is a must.

Ingredients

  • Ingredients
  • 1 Lb Rice Cakes store-bought or homemade-I will add the link for homemade in the notes
  • 4 Green Onions cut lengthwise and about 2-3 inches long save some green part for the garnish.
  • Fish Cakes optional
  • Boiled Eggs peeled, optional

Stock:

  • 4 Cups Water
  • 5 Dry Shiitake Mushrooms
  • 5 Dry Anchovies if they are smaller, then add few more
  • 5 Dry Shrimps
  • 2 Garlic Cloves

Sauce:

  • 3 Tbs. Gochujang more or less depending on your heat preferences
  • 1/2 Tbs. Mild Red Pepper Flakes/powder gochugaru
  • 1/2 Tbs. Sugar
  • Soy Sauce lightly to taste
  • 1/2 tsp. Sesame seed Oil

Instructions

  1. First, start to boil the ingredients for the stock. Boil for 10 minutes, take it off the burner, cover it, and let the ingredients release their flavors for 10 more minutes. Drain and reserve the water by placing it in the other or the same pot and boiling the stock again. You DO NOT NEED 4 cups of Stock, just 1 and a half to 2 cups. Place the rest in the fridge after cooling for other dishes.
  2. Add 1-2 cup/s of stock to boil in a saute pan, add rice cakes, and boil on medium-high heat for 5-7 minutes.
  3. Meanwhile, mix ingredients for the sauce; pour it into another saucepan, let it heat up then add (boiled) rice cakes and ladle/spoon in the sauce a little bit at the time of stock/broth; use a wooden spoon to mix the thick paste/sauce with stock.
  4. Continuously, but gently stir, so the rice cakes don't stick to the bottom of the pot. Cook for 5 more minutes. It's up to you how much stock/broth you will use, some like a thick sauce, and some prefer more sauce.
  5. Add green onions, and this is a good time to add fish cakes and boiled(peeled) eggs if you desire.
  6. Continue to stir and cook for 6 more minutes or until the sauce becomes thick and glossy and the rice cakes soft.
  7. Garnish it with Green onions and toasted Sesame seeds/sesame seed oil (optional).

Notes

You could use Vegetable stock if you are vegetarian and ditch the eggs and fish cakes if you are vegan. Also, beef or chicken broth could be used instead of the homemade stock. You can find Ingredients in Korean, Asian, or International Markets, or some could be purchased online.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 620Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 81mgSodium: 1593mgCarbohydrates: 111gFiber: 6gSugar: 11gProtein: 19g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

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