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SPICY KOREAN RICE CAKES (TTEOKBOKKI)

cook:

1 h 30 min

Picture for SPICY KOREAN RICE CAKES (TTEOKBOKKI)

2,879,760 views  Tteokbokki is one of my all-time favorite foods: spicy, saucy n' chewy, it's the perfect way to get your carbs in. Provided you can get your hands on its 4 primary ingredients, it's also super-easy to make!

4 servings

US

original

metric

INGREDIENTS

For the Basic Tteokbokki

For the Basic Tteokbokki

dashi flakes

1 tbsp dashi flakes

water + more as needed

3 cup water + more as needed

pre made rice cakes

1 lb pre made rice cakes

gochujang

¼ cup gochujang

gochugaru

1 ¼ tsp gochugaru

sugar, optional

1 tbsp sugar, optional

scallions, sliced

⅓ cup scallions, sliced

For the Korean Anchovy Broth (Dashima)

For the Korean Anchovy Broth (Dashima)

water

4 cup water

dried kelp or 6 inch size piece

¾ oz dried kelp or 6 inch size piece

dried anchovies, heads + innards removed

¾ oz dried anchovies, heads + innards removed

dried shrimp

¼ oz dried shrimp

green onions

2 green onions

white onion, quartered

1 white onion, quartered

garlic cloves, halved

2 garlic cloves, halved

For the Homemade Rice Cakes (Garaetteok)

For the Homemade Rice Cakes (Garaetteok)

rice flour

345 g rice flour

boiling water

250 g boiling water

kosher salt

½ tsp kosher salt

As needed sesame oil

As needed sesame oil

For the Homemade Tteokbokki

For the Homemade Tteokbokki

homemade anchovy broth (dashima)

3 cup homemade anchovy broth (dashima)

gochugaru

2 tsp gochugaru

gochujang

¼ cup gochujang

garlic, crushed

2 cloves garlic, crushed

soy sauce

1 tbsp soy sauce

corn syrup

1 tbsp corn syrup

homemade rice cakes

1 lb homemade rice cakes

assorted fish cakes

5.5 assorted fish cakes

sesame oil to finish

1 tsp sesame oil to finish

scallions, sliced

⅓ cup scallions, sliced

black + white sesame seeds, toasted

1 tbsp black + white sesame seeds, toasted

For the Pan Fried Tteokbokki

For the Pan Fried Tteokbokki

gochujang

¼ cup gochujang

gochugaru

1 tsp gochugaru

soy sauce

1 tbsp soy sauce

corn syrup

2 tsp corn syrup

anchovy broth (dashima)

¼ cup anchovy broth (dashima)

garlic, crushed

1 clove garlic, crushed

toasted sesame oil

1 tsp toasted sesame oil

As needed water

As needed water

homemade rice cakes

1 lb homemade rice cakes

vegetable oil

2 tbsp vegetable oil

black + white sesame seeds, toasted

2 tsp black + white sesame seeds, toasted

scallions, thinly sliced

⅓ cup scallions, thinly sliced

DIRECTIONS

1.

For the Basic Tteokbokk (Adapted from Maangchi)

1.

Combine the dashi flakes and the water in a large high-sided skillet.

dashi flakes

1 tbsp dashi flakes

water + more as needed

3 cup water + more as needed

2.

Fill a large bowl with water and soak the rice cakes in the broth for 10 minutes.

pre made rice cakes

1 lb pre made rice cakes

3.

Drain the rice cakes on a paper towel and then transfer them to a bowl until ready to use.

4.

Bring the broth to a boil.

5.

Meanwhile, combine the gochujang, gochugaru, and sugar (if using) in a small bowl. Mix until a paste forms.

gochugaru

1 ¼ tsp gochugaru

sugar, optional

1 tbsp sugar, optional

gochujang

¼ cup gochujang

6.

Add the paste to the heated broth.

7.

Once the sauce is at a simmer, add the rice cakes and cook for 7-10 minutes. Constantly stir until the sauce has thickened.

8.

Garnish with sliced scallions.

scallions, sliced

⅓ cup scallions, sliced

9.

For the Korean Anchovy Broth (Dashima)

1.

Combine all of the ingredients in a large pot.

water

4 cup water

dried kelp or 6 inch size piece

¾ oz dried kelp or 6 inch size piece

dried anchovies, heads + innards removed

¾ oz dried anchovies, heads + innards removed

dried shrimp

¼ oz dried shrimp

green onions

2 green onions

white onion, quartered

1 white onion, quartered

garlic cloves, halved

2 garlic cloves, halved

2.

Bring the broth to a boil for 10 minutes, then remove the kelp. Continue boiling the mixture for another 15-20 minutes.

3.

Strain, cool, and refrigerate the broth until ready to use.

4.

For the Homemade Rice Cakes aka Garaetteok(Adapted from Maangchi)

1.

Combine ingredients in a bowl. Start with the lower amount of water and add more as needed until a firm but not crumbly mixture forms.

rice flour

345 g rice flour

boiling water

250 g boiling water

kosher salt

½ tsp kosher salt

As needed sesame oil

As needed sesame oil

2.

Cover the bowl with plastic wrap leaving one side slightly open to act as a steam vent.

3.

Microwave the dough for 2 minutes on high powder.

4.

Mix the dough with a heat safe spatula and once again over the bowl with an open vent.

5.

Microwave the dough for another 2 minutes on high power.

6.

Carefully remove the bowl from the microwave, it will be very hot.

7.

Lightly oil your work surface with sesame oil.

8.

Turn the dough out onto the work surface and start pounding it with a meat pounder or a mortar. As you pound the dough, fold it over onto itself.

9.

Once the dough is folding without ripping, switch to a rolling pin and begin rolling and folding the dough until it is elastic and pliable, about 3-4 minutes.

10.

Shape the dough into a log and roll it out to about 10 inches using your hands.

11.

Cut the dough in half and roll each half into a long log about 3/4 inch thick. Cut the log into 2 inch potions. Coat the rice cakes in a little bit of sesame oil to prevent them from sticking to each other. Alternatively, you can roll the log out to about 1 inch thickness and cut 3 inch portions.

12.

Transfer the rice cakes to a small sheet tray and wrap in plastic. Keep refrigerated until ready to use.

13.

For the Homemade Tteokbokki

1.

Combine the dashima, gochugaru, gochujang, garlic, soy sauce, and corn syrup in a large skillet.

homemade anchovy broth (dashima)

3 cup homemade anchovy broth (dashima)

gochugaru

2 tsp gochugaru

gochujang

¼ cup gochujang

garlic, crushed

2 cloves garlic, crushed

soy sauce

1 tbsp soy sauce

corn syrup

1 tbsp corn syrup

2.

Whisk to combine the sauce and bring to a simmer.

3.

Add the rice cakes and fish cakes to the sauce. Cook for 7-10 minutes, stirring periodically, until the sauce has thickened.

homemade rice cakes

1 lb homemade rice cakes

assorted fish cakes

5.5 assorted fish cakes

4.

Finish the dish with a drizzle of the sesame oil.

sesame oil to finish

1 tsp sesame oil to finish

5.

Serve with scallions and sesame seeds.

scallions, sliced

⅓ cup scallions, sliced

black + white sesame seeds, toasted

1 tbsp black + white sesame seeds, toasted

6.

For the Pan-Fried Tteokbokki

1.

Combine the gochujang, gochugaru, soy sauce, corn syrup, dashima, garlic, and sesame oil in a small bowl.

gochujang

¼ cup gochujang

gochugaru

1 tsp gochugaru

soy sauce

1 tbsp soy sauce

corn syrup

2 tsp corn syrup

anchovy broth (dashima)

¼ cup anchovy broth (dashima)

garlic, crushed

1 clove garlic, crushed

toasted sesame oil

1 tsp toasted sesame oil

2.

Fill a medium pot with water and bring to a boil. Add the rice cakes and par-cook for 6 minutes.

As needed water

As needed water

homemade rice cakes

1 lb homemade rice cakes

3.

Meanwhile, begin heating the oil in a large skillet.

vegetable oil

2 tbsp vegetable oil

4.

Strain the rice cakes and add them to the preheated pan. Fry until crispy, about 3-5 minutes.

5.

Add a few tablespoons of the sauce and toss to combine.

6.

Finish the rice cakes with the sesame seeds.

black + white sesame seeds, toasted

2 tsp black + white sesame seeds, toasted

7.

Serve with an extra drizzle of the sauce and sliced scallions.

scallions, thinly sliced

⅓ cup scallions, thinly sliced

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