Description
A delicious and spicy Korean dish made with rice cakes, gochujang, and various seasonings.
Ingredients
Scale
- 2 cups Korean rice cakes (tteok)
- 1 tablespoon vegetable oil
- 1 small onion, sliced
- 2 green onions, chopped
- 1 tablespoon minced garlic
- 1 tablespoon gochujang (Korean red chili paste)
- 1 tablespoon gochugaru (Korean red chili flakes)
- 2 tablespoons sugar
- 2 cups water or low-sodium chicken broth
- 1 tablespoon soy sauce
- 1 hard-boiled egg (optional)
- Sesame seeds for garnish (optional)
Instructions
- Soak the rice cakes in warm water for about 30 minutes if they are hard or refrigerated. Drain and set aside.
- In a large skillet or pan, heat the vegetable oil over medium heat. Add the sliced onion and sauté for about 3 minutes until it becomes translucent.
- Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the gochujang, gochugaru, and sugar, mixing well to combine with the onions and garlic.
- Pour in the water or chicken broth and bring the mixture to a simmer.
- Add the soaked rice cakes to the pan and cook for about 10-15 minutes, stirring occasionally, until the sauce thickens and the rice cakes are tender.
- Stir in the soy sauce and chopped green onions, cooking for another 2 minutes.
- If desired, slice the hard-boiled egg in half and place it on top of the tteokbokki before serving.
- Garnish with sesame seeds if using and serve hot.
Notes
- For added protein, include fish cakes or tofu during the cooking process.
- Adjust the spice level by increasing or decreasing the amount of gochujang and gochugaru to suit your taste.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: N/A
- Fat: 4g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 60g
- Fiber: N/A
- Protein: 6g
- Cholesterol: N/A