Prepare to embark on a mouthwatering culinary journey that will transport you straight to the vibrant streets of Seoul! Tteobokki isn't just a dish - it's an explosion of flavor that will make your taste buds dance with excitement. These chewy, spicy rice cakes are the ultimate comfort food that combines mind-blowing heat, subtle sweetness, and an irresistible texture that will have you craving more with every single bite. Whether you're a Korean cuisine enthusiast or a curious foodie looking to explore new flavors, this recipe is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Korean
Serves: 2 servings
Ingredients
- 300g rice cakes
- 2 cups water
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 1 green onion, chopped
- 1 boiled egg (optional)
Instructions
- Begin by gathering all your ingredients: 300g of rice cakes, 2 cups of water, 2 tablespoons of gochujang, 1 tablespoon of sugar, 1 tablespoon of soy sauce, 1 chopped green onion, and a boiled egg if you choose to include it.
- In a medium-sized pot, pour in 2 cups of water and bring it to a boil over medium-high heat.
- Once the water is boiling, add the 300g of rice cakes to the pot. If you are using refrigerated or frozen rice cakes, let them soak in the boiling water for about 5 minutes to soften.
- After the rice cakes have softened, reduce the heat to medium and stir in 2 tablespoons of gochujang, 1 tablespoon of sugar, and 1 tablespoon of soy sauce. Mix well until the gochujang is fully dissolved and the sauce is evenly distributed.
- Allow the mixture to simmer for about 10-15 minutes, stirring occasionally to prevent sticking. The sauce should thicken and coat the rice cakes nicely. If the sauce becomes too thick, you can add a little more water to reach your desired consistency.
- While the tteobokki is simmering, prepare your optional boiled egg. If you haven't boiled it yet, place it in a small pot of water, bring to a boil, and let it cook for about 6-7 minutes for a soft-boiled egg. Once done, cool it under running water, peel, and set aside.
- Once the rice cakes are tender and the sauce has thickened, turn off the heat. Stir in the chopped green onion for added flavor and freshness.
- To serve, portion the spicy tteobokki into bowls. If using, cut the boiled egg in half and place it on top of the rice cakes. You can also garnish with additional chopped green onions if desired.
- Enjoy your delicious Spicy Korean Rice Cake Tteobokki while it’s hot!
Tips
- Rice Cake Texture is Key: For the best results, use fresh or properly soaked rice cakes. If using refrigerated or frozen rice cakes, make sure to soak them in boiling water to achieve that perfect chewy consistency.
- Gochujang Control: Adjust the amount of gochujang based on your spice tolerance. Start with less and add more if you want extra heat.
- Sauce Consistency Matters: Keep stirring occasionally and watch your sauce thickness. If it becomes too thick, add a little water to maintain a smooth, clingy sauce that coats the rice cakes perfectly.
- Optional Additions: While the recipe is delicious as is, feel free to add protein like fish cakes, boiled eggs, or even sliced cheese for extra flavor and texture.
- Serve Immediately: Tteobokki is best enjoyed hot and fresh. Serve immediately after cooking to experience the ultimate texture and flavor.
- Storage Tip: If you have leftovers, store in an airtight container in the refrigerator and reheat gently with a splash of water to restore the sauce's consistency.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 70g
Protein: 5g
Fat: 3g
Saturated Fat: g
Cholesterol: 50mg
