Tteokbokki
Rice cakes smothered in a spicy, savory sauce.
By Ethan ChlebowskiTteokbokki has recently become one of my favorite weeknight meals. I love the chewy texture of the rice cakes with the slightly spicy sauce.
Ethan Chlebowski
Ingredients
The sauce
- gochujang100 g
- sugar10 g
- gochugaru5 g
Dashi broth
- water700 g
- kombu20 g
- bonito flakes5 g
Rice cakes
- rice cakes400 g
For serving
- scallions
- sesame seeds
Method
Step 1: Simmer dashi broth & make the sauce
Set a pan or pot over medium heat along with the water and kombu. Heat uncovered just until it starts to , 10-12 minutes.
While the broth is coming to a simmer, make the sauce. Mix the gochujang, gochugaru, and sugar in a bowl. Set aside.
- For less spice, use less gochugaru.
Take the pan off the heat and stir in the bonito flakes. Let them steep for 3 minutes, then strain the dashi broth into a container, and return it to the pan.
Step 2: Simmer the rice cakes & serve
Bring the broth to a . Add the hot pepper paste (the mixed sauce) and rice cakes.
Cook while stirring occasionally until the sauce becomes thick and the rice cakes are soft to the bite while still chewy, about 10 minutes.
To serve, set in a bowl or plate and top with the scallions and sesame seeds. Enjoy.
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