D'Open Kitchen

COOKING FOR THE SOUL

Tteokbokki (Hot and spicy rice cake)

Recipe by

Have you always been craving for the spicy Tteokbokki while watching Korean drama at home? Well, you can actually cook them at home cause it is so simple and easy to them with minimal effort and cooking time! You can even leave it to cook in a rice cooker so that you can concentrate on watching the Korean drama without worrying about switching off the gas stove.

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Prep Time 15

Cook Time 20

Course Side Dish

Cuisine Korean

Servings people

Calories 280 kcal

Equipment

Ingredients

400 g Korean Rice Cake in cylinder shaped
4 cups Water
5-7 qty Dried Anchovies
1 piece Dried Kelp
1/3 cup Korean Pepper Bean Paste Gojujang
1 tbsp Hot chilli Pepper Flakes
1 tbsp Sugar
3 inch Green Onions cut into 3cm long pieces
2 qty Hard Boiled Eggs shelled (optional)
200 g Korean Fish Cake sliced

Instructions

Add the water, dried anchovies, and dried kelp to a shallow pot or pan.
Boil for 15 minutes over medium high heat without the lid.
Combine hot pepper paste, hot pepper flakes, and sugar in a small bowl. Remove the anchovies and kelp from the pot and add the rice cake, the mixture in the bowl, the green onion, and the optional fish cakes and hard boiled eggs. The stock will be about 2 ½ cups.
Stir gently with a wooden spoon when it starts to boil. Keep stirring until the rice cake turns soft and the sauce thickens and looks shiny, which should take about 10 -15 minutes. If the rice cake is not soft enough, add more water and continue stirring until soften. When you use freshly made rice cake, it takes shorter time. If you use frozen rice cake, thaw it out and soak in cold water to soften it before cooking.
Remove from the heat and serve hot.

Nutrition

Calories: 280kcal

Keyword quick snack

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.