Description
Spicy Korean rice cakes in a flavorful sauce.
Ingredients
Scale
- 500g Tteok (Korean rice cakes)
- 4 cups water
- 4 dried kelp pieces (5x5cm)
- 6 dried anchovies (gutted)
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp gochugaru (Korean chili powder)
- 1 tbsp soy sauce
- 1 tsp sugar
- 1/2 onion, sliced
- 1 green onion, chopped
- 1 boiled egg, halved (optional)
- Fish cake (optional)
Instructions
- Make broth: Boil water with kelp and anchovies for 15 minutes. Remove kelp and anchovies.
- Add gochujang, gochugaru, soy sauce, and sugar to the broth. Stir well.
- Add rice cakes, onion, and fish cake (if using).
- Cook until rice cakes are soft and the sauce has thickened, about 8-10 minutes.
- Garnish with green onion and boiled egg (if using).
- Serve hot.
Notes
- Adjust spice level by changing the amount of gochugaru.
- Add ramen noodles for a heartier meal.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 85g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg
Keywords: Tteokbokki, Korean food, spicy rice cakes, Korean rice cakes, street food