Foodle / Recipes / Korean Spicy Rice Cakes (Tteokbokki)

Korean Spicy Rice Cakes (Tteokbokki)

10 ingredients · 12 steps · from Vicky Lou

Korean Spicy Rice Cakes (Tteokbokki)

Ingredients

  • 1 Hard-boiled egg
  • as needed Bean curd skin
  • as needed Fish cakes
  • as needed Spring onion
  • 3-4 tablespoons Korean chili sauce (Gochujang)
  • 1 tablespoon Korean chili powder (gochugaru)
  • 1 tablespoon Sugar
  • as needed Cheese
  • 2 cups Water
  • as needed Tteokbokki (rice cakes)
Watch the original video

Steps

  1. Prepare hard-boiled egg, boil for 10-12 minutes.
  2. Cut bean curd skin into smaller slices.
  3. Cook the root part of the fish cakes with the rice cakes; the rest are for garnish.
  4. Mix Korean chili sauce (Gochujang), Korean chili powder (gochugaru), sugar, and water in a bowl to make the sauce.
  5. Add Tteokbokki (rice cakes) to the pot.
  6. Pour the prepared sauce over the rice cakes.
  7. Rinse the cup with soup (This step seems like an instruction for flavor/texture adjustment).
  8. Put in all the other ingredients, including fish cakes and spring onion.
  9. Keep stirring until the ingredients are cooked.
  10. Add the hard-boiled egg to the pot.
  11. Put the cheese in when all the ingredients are cooked.
  12. Garnish with spring onion.

Recipe extracted by Foodle from “Vlog: Cooking on weekend | Egg toast | Korean Spicy Rice cake | Tteokbokki | Dumplings” by Vicky Lou. Quantities follow the video and may be approximate — watch the original for technique.