Spicy Korean rice cake stew
Popular Korean street food, chewy rice cakes are cover in a sweet, spicy and umami rich gochujang sauce. Simple and highly addictive.
Recipe
Serves: 2 | Time: <30 min
Ingredients
Main
- 300g Korean rice cakes (10oz) (see substitutions for alternatives)
- 2 cups dashi (or chicken or vegetable stock)
- 1 onion, thinly sliced
Gochujang sauce
- 3 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 clove of garlic, minced
Extras
- 1 to 2 carrots, julienned
- Half of a 150g (5oz) can of sweetcorn
- 1/2 cup of grated mozzarella, or to taste
- Nori sheets, to serve
Method
- Soak the rice cakes in warm water for 10 min.
- Slice the onion.
- Add onions and stock to a frying pan and heat over medium heat.
- Add all gochujang sauce ingredients to the stock (gochujang, soy sauce, garlic) and mix well to combine. Bring to a boil and simmer for 5 min.
- Add the rice cakes and boil for another 3 to 5 mins until the rice cakes are fully cooked.
- Reduce heat, add sweetcorn and carrots and simmer until the sauce has reached desired consistency (about 5min). The sauce should be thick enough to coat the rice cakes but still remain quite soupy (see recipe picture).
- Remove from heat and stir in the mozzarella.
- Serve warm and enjoy!
Substitutions
I highlight here the core of the dish and suggest some possible substitutions to adapt the tteokbokki to your preferences, diet and ingredients available to you.
Core: Rice cake and gochujang sauce.
Substitutions:
| Recipe components | Possible substitutions* |
| Rice cakes | If you cannot source rice cakes, you can roll rice paper tightly on itself and cut it into chunks. See video here for method (see min 0.30 to 2). If using this method skip steps 1 and 5, and add the rice cakes with the carrots and sweetcorn. |
| Extras | • Korean fish cakes • Spam • Frankfurt sausages • Chunks of spring onions |
| Toppings | • Toasted sesame seeds • Drizzle of sesame oil • Spring onion |
Country
Korea
Korea
The Global Homecook 