Tteokbokki (Dukbokki)
A deliciously sweet and fiery Korean rice cakes recipe ready in 35 minutes.
Foto: Pickled Plum — Caroline PhelpsIngredients
4 servings
- 1 pound tteokbokki (Korean rice cakes)
- 3½ cups anchovy stock or water
- 6 x 6 inch piece dried kelp
- 3 tablespoons gochujang (Korean red chili paste)
- 1 tablespoon gochugaru (Korean chili pepper flakes)
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 4 ounces Korean fish cakes, rinsed, patted dry and sliced into bite sized pieces
- 1 teaspoon toasted sesame oil
- 3 scallions, chopped
- 1 teaspoon sesame seeds
Steps
Make the broth: In a medium size pot over high heat, add the anchovy stock and dried kelp and bring to a boil. Remove the kelp, lower the heat to low, and simmer for 10 minutes, uncovered.
Season the broth: Stir in gochujang, gochugaru, soy sauce and sugar – and bring back to a boil.
Cook the rice cakes: Add the tteokbokki cakes and cook for 8-10 minute, stirring frequently until they are soft.
Add the fish cakes: Add them and cook for 4 minutes, stirring frequently.
Serve. Turn off the heat and add the sesame oil and scallions. Stir and transfer to a bowl. Sprinkle sesame seeds on top and serve.
Nutrition Facts
Macronutrients
Calories365
Protein6.8g
Carbs75.4g
Fat2.6g
Source: Pickled Plum by Caroline Phelps
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