Tteokbokki (Korean Spicy Rice Cakes)
Tteokbokki (Korean Spicy Rice Cakes)
Ingredients
For the Rice Cakes
- 2 cups rice flour
- 3/4 cup hot water, plus more as needed
For the Spicy Sauce
- 1 1/2 cups water
- 3 tablespoons gochujang, (Korean chili paste)
- 1 tablespoon soy sauce
For Garnish
- 2 spring onion, thinly sliced
- 1 teaspoon sesame seeds
Instructions
- 1
In a large bowl, combine the rice flour with 3/4 cup of hot water. Mix with a spoon until a shaggy dough forms, then knead by hand for about 5-7 minutes until a smooth, elastic dough is achieved. If the dough is too dry, add hot water 1 tablespoon at a time; if too sticky, add a little more rice flour.
⏱️ 10 min
- 2
Divide the dough into 2-3 equal portions. On a lightly floured surface, roll each portion into a long, cylindrical log, about 1/2 inch in diameter. Using a knife, cut the logs into small, oblong rice cake pieces, approximately 1 1/2 to 2 inches long.
⏱️ 10 min
- 3
Bring a large pot of water to a rolling boil. Carefully add the freshly cut rice cakes to the boiling water. Cook for 2-3 minutes, or until the rice cakes float to the surface. Once floating, use a slotted spoon to transfer them immediately into a bowl of cold water to prevent sticking and stop the cooking process. Drain well before adding to the sauce.
⏱️ 5 min•🌡️ 212
- 4
In a large pan or pot, combine 1 1/2 cups of water, gochujang, and soy sauce. Whisk well until the gochujang is fully dissolved and the sauce is smooth. Bring the mixture to a simmer over medium heat.
⏱️ 3 min
- 5
Add the drained rice cakes to the simmering sauce. Stir gently to ensure all rice cakes are coated. Continue to cook, stirring occasionally, for 7-10 minutes, or until the sauce thickens to your desired consistency and coats the rice cakes beautifully.
⏱️ 10 min
- 6
Remove the Tteokbokki from the heat. Garnish generously with sliced spring onion and sesame seeds before serving hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Tteokbokki (Korean Spicy Rice Cakes)
For the Rice Cakes
- 2 cups rice flour
- 3/4 cup hot water, plus more as needed
For the Spicy Sauce
- 1 1/2 cups water
- 3 tablespoons gochujang, (Korean chili paste)
- 1 tablespoon soy sauce
For Garnish
- 2 spring onion, thinly sliced
- 1 teaspoon sesame seeds
Instructions
- 1
In a large bowl, combine the rice flour with 3/4 cup of hot water. Mix with a spoon until a shaggy dough forms, then knead by hand for about 5-7 minutes until a smooth, elastic dough is achieved. If the dough is too dry, add hot water 1 tablespoon at a time; if too sticky, add a little more rice flour.
⏱️ 10 min - 2
Divide the dough into 2-3 equal portions. On a lightly floured surface, roll each portion into a long, cylindrical log, about 1/2 inch in diameter. Using a knife, cut the logs into small, oblong rice cake pieces, approximately 1 1/2 to 2 inches long.
⏱️ 10 min - 3
Bring a large pot of water to a rolling boil. Carefully add the freshly cut rice cakes to the boiling water. Cook for 2-3 minutes, or until the rice cakes float to the surface. Once floating, use a slotted spoon to transfer them immediately into a bowl of cold water to prevent sticking and stop the cooking process. Drain well before adding to the sauce.
⏱️ 5 min•🌡️ 212 - 4
In a large pan or pot, combine 1 1/2 cups of water, gochujang, and soy sauce. Whisk well until the gochujang is fully dissolved and the sauce is smooth. Bring the mixture to a simmer over medium heat.
⏱️ 3 min - 5
Add the drained rice cakes to the simmering sauce. Stir gently to ensure all rice cakes are coated. Continue to cook, stirring occasionally, for 7-10 minutes, or until the sauce thickens to your desired consistency and coats the rice cakes beautifully.
⏱️ 10 min - 6
Remove the Tteokbokki from the heat. Garnish generously with sliced spring onion and sesame seeds before serving hot.
⏱️ 2 min