Tteokbokki (spicy rice cakes)
By Da-Hae West
Try these tteokbokki (Korean-style spicy rice cakes) as a snack or side. A popular street food, they make a great addition to a Korean feast
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Prep:5 mins
Cook:15 mins
plus soaking - Serves 4
- Easy
Nutrition per serving
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kcal 694
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fat 7g
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saturates 1g
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carbs 139g
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sugars 0g
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fibre 7g
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protein 16g
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salt 3.02g
Ingredients
- 500g garaetteok (cylindrical rice cakes)
- 500ml vegetable stock or water
- 2½ tbsp gochujang (Korean red pepper paste)
- 2 tbsp soy sauce
- 3½ tbsp sugar
- 1 tbsp corn syrup
- 200g eomuk (Korean fish cakes), roughly cut
- 3 spring onions, cut into thirds
Method
If using refrigerated rice cakes, soak in warm water for 15 mins. Place a large frying pan over high heat and pour in the stock (or water). Bring to a boil, then add the gochujang, soy sauce, sugar and corn syrup. Stir and reduce to a medium heat.
Tip the rice cakes and fish cakes into the pan of sauce. Simmer for 10 mins until the rice cakes are soft and the sauce has thickened and clings to the rice cakes. Stir in the spring onions and serve immediately.
