Spicy Tteokbokki

Kelly's Culinary Adventures
by Kelly's Culinary Adventures
4 Servings
30 min

Our family has become quite addicted to these rice cakes with their slightly chewy texture. I’ve been testing out all kinds of recipes with them so don’t be surprised if you see more of these in the future. It appears that I have been experimenting with a lot of Korean recipes lately because my hubby asked the other day if we could have Asian food that’s not Korean. I couldn’t help but to let out a big chuckle.


These rice cakes are very easy to cook with and incredibly handy to keep in the fridge or freezer so you can quickly whip up a meal. I make them at a medium spice level but feel free to adjust the amount of gochugaru (red pepper flakes) to tone it down or make it even spicier. I usually like to serve them with a side of stir fried vegetables or salad to make it a complete meal.

Spicy Tteokbokki
Recipe details
  • 4  Servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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Ingredients
  • 400g package rice cakes
  • 4 pieces of fish cake, sliced thin
  • 4 hard boiled eggs
  • 1 anchovy boullion cube, substitute with chicken bouillon if needed
  • 2 3/4 cup water
  • 2 tbsps soy sauce
  • 1 heaping tbsp fine gochugaru (red pepper flakes)
  • 1 tbsp sugar
  • black pepper
  • 2 scallions, finely chopped
Instructions
Place the rice cakes into a medium sized bowl. Boil water and pour in enough boiled water to cover the rice cakes. Soak for a minimum of 10 minutes.
After 10 minutes, drain and rinse the rice cakes.
In a large skillet, add in the water and bring to a boil. Add in the rice cakes and anchovy boullion cube. Turn the heat down to medium and cook for 5 minutes.
Add in the fish cakes, soy sauce, red pepper flakes, sugar and black pepper. Stir to combine and allow the sauce to thicken and coat the rice cakes.
After 10 minutes, the sauce should be almost fully absorbed. Add in the scallions and boiled eggs. Keep stirring frequently at this point. Once the sauce has thickened fully where you can pull away the rice cakes and sauce and it does not gather again then it’s ready.
Serve and enjoy!
Tips
  • To make cheesy tteokbokki, sprinkle a cup of shredded mozzarella cheese over the top when it has finished cooking. Take it off the heat and cover with a lid. Give the cheese a few minutes to melt.
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