All recipe posts are written by our co-founder Jennifer J. Yoo unless otherwise noted.
Tteokbokki, rice cakes cooked in gochujang sauce, is probably the most popular street food in Korea. I have my own fond memories of having it as an after school snack at a local street vendor's cart or with my sister and my mother as a late night snack. The gochujang sauce is undoubtedly the star of the dish and that's probably on of the reasons why there are so many versions of tteokbooki available. You can add practically everything from fish cakes (you can find them at your local Asian market), ramen noodles, bacon, or even fried dumplings.
TIME 20 minutes
INGREDIENTS
- 400-500g rice cakes*
- 1 scallion, chopped
- 1/2 medium sized onion, thin slices
- 200g cabbage, thinly sliced
- 1 1/2 cup vegetable or dashi stock
- 3 tablespoons gochujang or aged vinegar gochujang
- 1 tablespoon ganjang/soy sauce
- 1 1/2 tablespoon raw turbinado sugar**
- 1 teaspoon gochugaru***
- 1 teaspoon infrared-roasted sesame seeds
- 1 teaspoon Infrared-roasted sesame oil
** You can use preferred sugar or honey.
*** Gochugaru, chili flakes, can be found at most Asian grocer.
INSTRUCTIONS
- Soak rice cakes in warm water for at least 30 minutes. This will help the rice cake maintain its chewy texture.
- Bring stock to a boil and add gochujang, soy sauce, sugar and gochugaru. Let it simmer for at least 3-5 minutes so that it thickens slightly.
- Add rice cakes, vegetables and any other toppings you may be adding. If using fried toppings such as fried dumplings, you can hold off on adding and serve it on the side or topped at the end so that you can retain its crispiness. Drizzle sesame seeds, oil and scallions on top.
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