Here's a classic Korean recipe for tteokbokki (떡볶이), a popular spicy and slightly sweet rice cake dish.
Ingredients:
1 lb (450g) Korean rice cakes (tteok, 떡), cylindrical or sliced
3 cups water
3 tbsp gochujang (Korean red chili paste)
1 tbsp gochugaru (Korean red chili flakes) - optional for extra spice
1 ½ tbsp sugar
1 tbsp soy sauce
2 cloves garlic, minced
½ small onion, sliced
1 green onion, chopped
1 hard-boiled egg (optional, peeled)
1/2 cup fish cakes (optional), sliced into strips
Sesame seeds (optional) for garnish
Instructions:
1. Prep the Rice Cakes: If using refrigerated or frozen rice cakes, soak them in warm water for about 10-15 minutes to soften. Drain and set aside.
2. Make the Sauce: In a bowl, mix gochujang, gochugaru (if using), sugar, soy sauce, and minced garlic.
3. Cook:
In a large skillet or pot, bring 3 cups of water to a boil.
Add the sauce mixture, stirring until it dissolves in the water and begins to thicken.
4. Add Ingredients:
Add the rice cakes and sliced onion to the pot, stirring occasionally to prevent sticking. Let it simmer for about 8-10 minutes until the rice cakes are soft and the sauce thickens.
Add the fish cakes (if using) and hard-boiled eggs, stirring gently to combine.
5. Finish & Serve:
Once the sauce has thickened and coated everything, turn off the heat.
Garnish with chopped green onions and sesame seeds.
Enjoy your tteokbokki while it's hot!
