Tteokbokki (Korean spicy rice cake stew)
This simple & easy tteokbokki is packed with flavors! Make this tteokbokki with spicy, sweet and savoriness.
Servings: 1 serving
Ingredients
- 250 g Tteok (Korean rice cake) ½ lb
- 1 sheet flat fish cake 4-5 tofu pops to make it vegan
- ¾ cup water
- ½ onion, sliced around ½ cup
- 1-2 stalk green onion, diagonally sliced around 1 cup
- 1 egg, hard-boiled optional
For the sauce
- 1 ½ tbsp Gochujang (Korean red chili paste)
- 1 tbsp Soy sauce
- ½ tbsp Gochugaru (Korean chili powder)
- 1 tbsp Tomato ketchup
- 1 tbsp Sugar
- 1 tbsp Jocheong (rice syrup)
Instructions
- Cut onion into thick slices.
- Diagonally slice the green onion.
- Cut the fish cake into thick strips.
- For vegan, use tofu pops as in the picture.
For cooking
- In a pot, mix water and rest of the sauce ingredients. Bring to a boil over medium high heat.
- Once boiling, add all the ingredients. Add in the order of vegetables - fish cake - rice cake to prevent rice cake from sticking to the bottom of the pan. (rinse the rice cake under running water before adding)
- Reduce the heat to medium heat and keep boiling until the rice cake softens and the sauce thickens. Stir once in a while to prevent rice cakes from sticking to the bottom of the pot.
- Optional: Add a hard-boiled egg before finishing.
- Transfer to a plate and enjoy!
