Tteok-Bokki: Spicy Korean Rice Cakes
Let's just go back to the basics. So let's make a classic Korean staple that functions as a snack, lunch, or dinner. Just simple comfort food that is perfect for rainy days or cold sweater weather in general.
Ingredients
- 1 Lb Rice Cakes (Long)
- 2 Stocks Scallions (Cut into Quarters)
- 4 C Dashi Stock (4 Tsp Dashi Granules & 4 C Water, or 4 C any Stock)
- ⅓ C Gochujang (Korean Fermented Chili Paste, Adjust to taste)
- 4 Cloves Garlic (Crushed)
- ½ Tbsp Dark Brown Sugar
- 4 Sheets Fish Cakes (Cut into Water Shape, I used Triangles)
- 1 Tsp Sesame Oil
Instructions
- Cut off the root end of the scallion and slice the scallions into quarters. Stack the Fish cakes and cut into strips, then stack the strips and cut into triangles. Or, cut the fish cakes into whatever you want. Crush Garlic Cloves.
- In a pot, add in the Scallions, Garlic, Dashi Stock, Gochujang, Dark Brown Sugar and bring to a boil on medium high heat. Afterwards, add in the Rice Cakes and Sesame Oil.
- Boil for 5 to 10 minutes until the Rice Cakes are cooked (easily pierced by a chopstick), and continue to reduce until a thick sauce is created.
Notes
The more Gochujang that is used, the spicier and more vibrant the color of the sauce will be. Use at your own discretion
Don’t wash the Rice Cakes or boil them separately as you want the excess starch from the rice cakes to thicken up the sauce. In other words, cook the rice cakes in the sauce as a thickener. It’s like using the pasta water to thicken the pasta sauce.