Spicy tteokbokki

Name: Spicy tteokbokki
Total time: 30 min
Yield: 2
Cuisine: Korean
Ingredients: 400 g Korean fresh rice cakes; 550 g Water; 3 g Dried kombu; 45 g Gochujang; 5 g Korean chilli flakes; 20 g Soy sauce; 25 g Sugar; 50 g Spring onion; 120 g White cabbage; 5 g Sesame seeds

Chewy rice cakes in a sweet and fiery gochujang sauce.

Estimated total time: 30 minutes2 portionsAbout 590 kcal per portion

Korean rice cakes coated in red spicy sauce with green onions — Photo: Popo le Chien · CC0 · Photo source. Representative dish photograph; recipe ingredient choices and plating may differ. Image resized and JPEG encoded for website use.

Ingredients for 2 portions

400 g Korean fresh rice cakes
550 g Water
3 g Dried kombu
45 g Gochujang
5 g Korean chilli flakes
20 g Soy sauce
25 g Sugar
50 g Spring onion
120 g White cabbage
5 g Sesame seeds

Method

Soak refrigerated rice cakes in warm water for 10 minutes and drain. Simmer kombu in measured water for 8 minutes, then remove it.
Stir gochujang, chilli flakes, soy sauce and sugar into the broth until smooth.
Add rice cakes, chopped cabbage and spring onion. Simmer for 10–15 minutes, stirring often, until rice cakes soften and sauce thickens.
Sprinkle with sesame and serve immediately; rice cakes firm up as they cool.

Meat-free version without fish cakes or anchovy stock. Check gochujang and rice-cake labels for wheat and other allergens.

떡볶이

Allergens and ingredient checks

Listed allergens: gluten, sesame, soy. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Maangchi · Tteokbokki

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