Korean Rice Cakes (Tteokbokki) with vegetables

calendar_today May 26, 2023 person alex

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Classic Korean street food

1lb (450g) of Korean Rice Cakes
~100g of vegetables (cabbage, peppers); I cut the cabbage and peppers into thin slices
2 sheets of fish cakes, cut into slices
1 stalk green onions - chop into large ~2 inch pieces
2 cups of water (you can add more water if you a thinner sauce)
Sauce:
- 3 tablespoons gochujang (Korean Red Pepper Sauce)
- 2 teaspoon gochugaru (Korea Red Pepper Powder) - add more / less depending on how spicy you want it
- 1 tablespoon soy sauce
- 1 tablespoon sugar
Garnish:
- Chopped green onions
- Sesame seeds

Note: You may need to soak your rice cakes if they are frozen! Soak in lukewarm water for around 10 minutes and rinse.

Fry your green onions in a pan over medium heat for around 1 - 2 minutes.
Add your water and sauce mixture. Bring to a boil and reduce the heat to a simmer for around 5 minutes; simmer longer depending on how thick you want the sauce. Remove the green onions if you want.
Add the rice cakes and fish cakes and cook for around 5 minutes.
Add the vegetables and cook to desired tenderness (around 1 - 3 minutes).
Garnish with chopped green onions and sesame seeds and enjoy!

Note: If you are saving leftovers, the sauce will thicken a bit - adjust accordingly.