Tteokbokki | FoodieAtlas

Ingredients

For the Tteokbokki:
1 pound (450 g) Korean rice cakes (tteokbokki tteok), sliced
1 tablespoon vegetable oil
1/2 cup fish cake, sliced (optional)
1/2 cup chopped cabbage
1/2 cup chopped green onions
2 garlic cloves, minced
1 tablespoon sesame oil
1 tablespoon soy sauce
2 tablespoons Korean red pepper paste (gochujang)
1 tablespoon Korean red pepper flakes (gochugaru) (adjust to taste)
2 tablespoons sugar
2 cups water or chicken broth
1 tablespoon sesame seeds (for garnish)
For Garnishing:
Additional chopped green onions
Sliced boiled eggs (optional)

Instructions

Prepare the Rice Cakes

If using frozen rice cakes, thaw them in water for about 30 minutes. Drain and set aside.

Cook the Tteokbokki

Heat vegetable oil in a large pan or skillet over medium heat.

Add the garlic and saut√© until fragrant, about 1 minute.

Add the fish cakes (if using), cabbage, and green onions. Stir-fry for about 2 minutes.

Add Sauce and Rice Cakes

Stir in the sesame oil, soy sauce, gochujang, gochugaru, and sugar.

Pour in the water or chicken broth, and bring to a simmer.

Add the rice cakes to the pan. Cook, stirring occasionally, for about 10-15 minutes, or until the sauce thickens and the rice cakes are heated through and slightly chewy.

Garnish and Serve

Sprinkle sesame seeds over the top.

Garnish with additional chopped green onions and sliced boiled eggs if desired.