Tteokbokki 떡볶이 Spicy Korean Rice Cake Easy Recipe
1 packet Tteobokki sauce (store bought, most of them are 150gm, slightly more is fine)
500gm Korean Rice Cake
3 small Fish cake, cut in bite size
1 carrot, diagonally sliced abt 1cm thickness (optional)
1/2 pack Crabstick (optional)
1/2 Onion, sliced
2 stalk spring onion, cut into 3-4 cm strips
2-3cups Water (just enough to cover the rice cake)
Toasted Sesame seeds (for garnishing)
1) Heat up the frying pan or wok over medium flame, pour some oil and fry the onion til fragrant, no need until brown.
2) Add in water to boil, then add in the rice cakes to simmer for 8-10 min or until soft. Constantly stirring the rice cake to prevent it from sticking onto the base.
3) Add in the tteobokki sauce to mix well.
4) Add carrot, crabstick and fish cakes. Continue to boil, stirring constantly, for an additional 8-10 minutes or until the sauce thickens. The sauce should be sticky and thick, if still watery, boil for a while longer. Add in the spring onion to mix well and sprinkle the roasted sesame seeds right before turning the heat off. Serve immediately.
Tteokbokki does not reheat well in the microwave. Reheat any leftovers, along with a little bit of broth or water, in a small pan over low heat. You can also add in cabbages or hard boiled eggs.
Note: This is the tteobokki sauce (from Korea) I have used. You can just buy other types from Korean mart.
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