Spicy Tteokbokki
Spicy Tteokbokki
Ingredients
For the Tteokbokki
- 500 g rice cakes, garaetteok or regular-sized
- 200 g fish cakes, thawed if frozen, cut into rectangles or strips
- 1 green onion, large, cut into big chunks or strips
- 1 tablespoon avocado oil
- 2 cups water
- 2 tablespoons red pepper powder
- 3 tablespoons red pepper paste
- 2 tablespoons soy sauce
- 3 tablespoons sugar, brown sugar recommended, adjust to taste
- 1 tablespoon ketchup, optional
- sesame seeds, optional, for garnish
Instructions
- 1
If using frozen fish cakes, let them thaw for about 10 minutes. While thawing, prepare the green onion by cutting one large green onion into big chunks or strips.
⏱️ 10 min
- 2
Cut the thawed fish cakes into rectangles or strips, according to your preference.
⏱️ 2 min
- 3
In a large pan, add about 1 tablespoon of avocado oil. Add the cut green onions to the pan.
⏱️ 1 min
- 4
Cook the green onions over medium heat for about a couple of minutes until they are fragrant.
⏱️ 2 min
- 5
Once the green onions are fragrant, add 2 cups of water to the pan.
⏱️ 1 min
- 6
Add 2 tablespoons of red pepper powder, 3 tablespoons of red pepper paste, and 2 tablespoons of soy sauce to the pan.
⏱️ 1 min
- 7
Add 3 tablespoons of sugar (brown sugar is recommended) to the pan. You can adjust the amount of sugar later based on your preference.
⏱️ 1 min
- 8
Give all the ingredients in the pan a good mix to ensure everything dissolves together and forms a cohesive sauce.
⏱️ 2 min
- 9
Gently drop the 500g of rice cakes into the simmering sauce.
⏱️ 1 min
- 10
Add the 200g of cut fish cakes to the pan.
⏱️ 1 min
- 11
Continue cooking, stirring occasionally, until the starch releases from the rice cakes, which will thicken the sauce. The rice cakes should be soft enough to be easily poked when done.
⏱️ 8 min
- 12
If desired, add about 1 tablespoon of ketchup to the mixture and stir to combine.
⏱️ 1 min
- 13
Serve the finished Tteokbokki hot in a bowl, garnished with sesame seeds if using.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Tteokbokki
For the Tteokbokki
- 500 g rice cakes, garaetteok or regular-sized
- 200 g fish cakes, thawed if frozen, cut into rectangles or strips
- 1 green onion, large, cut into big chunks or strips
- 1 tablespoon avocado oil
- 2 cups water
- 2 tablespoons red pepper powder
- 3 tablespoons red pepper paste
- 2 tablespoons soy sauce
- 3 tablespoons sugar, brown sugar recommended, adjust to taste
- 1 tablespoon ketchup, optional
- sesame seeds, optional, for garnish
Instructions
- 1
If using frozen fish cakes, let them thaw for about 10 minutes. While thawing, prepare the green onion by cutting one large green onion into big chunks or strips.
⏱️ 10 min - 2
Cut the thawed fish cakes into rectangles or strips, according to your preference.
⏱️ 2 min - 3
In a large pan, add about 1 tablespoon of avocado oil. Add the cut green onions to the pan.
⏱️ 1 min - 4
Cook the green onions over medium heat for about a couple of minutes until they are fragrant.
⏱️ 2 min - 5
Once the green onions are fragrant, add 2 cups of water to the pan.
⏱️ 1 min - 6
Add 2 tablespoons of red pepper powder, 3 tablespoons of red pepper paste, and 2 tablespoons of soy sauce to the pan.
⏱️ 1 min - 7
Add 3 tablespoons of sugar (brown sugar is recommended) to the pan. You can adjust the amount of sugar later based on your preference.
⏱️ 1 min - 8
Give all the ingredients in the pan a good mix to ensure everything dissolves together and forms a cohesive sauce.
⏱️ 2 min - 9
Gently drop the 500g of rice cakes into the simmering sauce.
⏱️ 1 min - 10
Add the 200g of cut fish cakes to the pan.
⏱️ 1 min - 11
Continue cooking, stirring occasionally, until the starch releases from the rice cakes, which will thicken the sauce. The rice cakes should be soft enough to be easily poked when done.
⏱️ 8 min - 12
If desired, add about 1 tablespoon of ketchup to the mixture and stir to combine.
⏱️ 1 min - 13
Serve the finished Tteokbokki hot in a bowl, garnished with sesame seeds if using.
⏱️ 1 min