Spicy Rice Cakes
Tteokbokki
Prep: 5 min | Cook: 15 min | Total: 20 min | Serves: 2
Ingredients
- 2 cups (about 14 oz) Rice cakes (cylinder-shaped)
- 2 tablespoons Gochujang
- 1 tablespoon Gochugaru (red pepper flakes) (optional)
- 1 tablespoon Soy sauce
- 1 tablespoon Sugar
- 2 stalks Green onion
- 2 cups Anchovy stock or water
Instructions
- If using frozen rice cakes, soak them in cold water for 10 minutes to thaw. If using fresh, they are ready to use.
- In a wide pan or skillet, combine 2 cups of anchovy stock (or water) with 2 tablespoons gochujang, 1 tablespoon soy sauce, and 1 tablespoon sugar. Stir until the gochujang dissolves.
- Bring the sauce to a boil over medium-high heat. Add the rice cakes. Stir to coat everything in the sauce.
- Cook for 8–10 minutes, stirring frequently, until the sauce thickens and the rice cakes become soft and tender. The sauce should cling to the rice cakes — if too thick, add a splash of water.
- Stir in the sliced green onion. Taste and adjust — add more sugar if too spicy, more gochujang if you want more heat. Serve immediately in bowls.
From K-Kitchen — koreanhomecook.com