Asian > Korean > Rice

Korean-Style Spicy Rice Cake (Tteokbokki) Recipe

Ingredients with Measurements:
- 1 pound of Korean rice cakes (Tteok)
- 1/2 pound of fish cakes
- 2 cups of water
- 1/2 onion, sliced
- 2 cloves of garlic, minced
- 1 tablespoon of gochujang (Korean chili paste)
- 1 tablespoon of soy sauce
- 1 tablespoon of sugar
- 1 tablespoon of vegetable oil
- 1/4 teaspoon of black pepper
- 2 green onions, chopped
- Sesame seeds for garnish

Special equipment needed:
- Large non-stick pan or wok

Step-by-step instructions:

1. Soak the rice cakes in cold water for 30 minutes to soften them.

2. Cut the fish cakes into bite-sized pieces.

3. In a large non-stick pan or wok, heat the vegetable oil over medium heat.

4. Add the sliced onions and minced garlic to the pan and sauté for 2-3 minutes until the onions become translucent.

5. Add the gochujang, soy sauce, sugar, and black pepper to the pan and stir well.

6. Add the water to the pan and bring it to a boil.

7. Drain the rice cakes and add them to the pan along with the fish cakes.

8. Stir the rice cakes and fish cakes in the sauce until they are fully coated.

9. Reduce the heat to medium-low and simmer for 10-15 minutes until the sauce thickens and the rice cakes become tender.

10. Add the chopped green onions to the pan and stir well.

11. Serve the spicy rice cake hot, garnished with sesame seeds.


- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for sautéing and simmering
Serving size:
- 4 servings

Nutritional information:
- Calories: 350
- Fat: 8g
- Carbohydrates: 60g
- Protein: 12g
- Sodium: 800mg

Substitutions for ingredients:
- Korean rice cakes can be substituted with Japanese mochi or Chinese rice cakes.
- Fish cakes can be substituted with shrimp or tofu.

Variations:
- Add sliced carrots, cabbage, or mushrooms to the pan for extra flavor and nutrition.
- Use chicken or beef instead of fish cakes for a different protein source.
- Make it less spicy by reducing the amount of gochujang or omitting it altogether.

Tips and tricks:
- Soaking the rice cakes in cold water before cooking will help them cook more evenly.
- Use a non-stick pan or wok to prevent the rice cakes from sticking to the bottom.
- Adjust the amount of gochujang according to your spice preference.

Storage instructions:
- Store leftover spicy rice cake in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the spicy rice cake in the microwave or on the stove over low heat until heated through.

Presentation ideas:
- Serve the spicy rice cake in a traditional Korean earthenware pot for an authentic presentation.

Garnishes:
- Sesame seeds, chopped green onions, or chopped cilantro.

Pairings:
- Korean fried chicken, Korean-style beef bulgogi, or Korean-style fried rice.

Suggested side dishes:
- Kimchi, Korean-style spinach, or Korean-style potato salad.

Troubleshooting advice:
- If the sauce is too thick, add more water to the pan and stir well.
- If the rice cakes are too chewy, simmer them for a longer time until they become tender.

Food safety advice:
- Make sure to cook the rice cakes and fish cakes thoroughly to prevent foodborne illness.

Food history:
- Tteokbokki is a popular Korean street food that originated in the Joseon Dynasty (1392-1910).

Flavor profiles:
- Spicy, savory, and slightly sweet.

Serving suggestions:
- Serve the spicy rice cake as a main dish or as a snack.

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Region: Korean

Taste: Spicy, Savory, Umami, Tangy, Sweet