Korean Stir Fried Rice Cakes - Tteokbokki

Tteokbokki is one of the most popular Korean street foods in Korea. This delicious, spicy, slightly sweet, and chewy rice cakes are addictive and be can easily made at home.

Depending on where you live, you can find tteokbokki rice cakes freshly made, refrigerated, or frozen at Korean markets.

The spicy sauce has a combination of gochujang ( Korean red chili pepper paste) and gochugaru (Korean red chili pepper flakes).

Anchovy broth is typically added for flavor which includes dried kelp and dried anchovies but you can use chicken or vegetable broth, which I often do for simplicity.

(To make anchovy broth add 3 cups water, 7-8 dried anchovies and 6-7 inch of dried kelp and boil for about 15 minutes. Discard the anchovies and kelp)

Korean Stir Fried Rice Cakes - Tteokbokki

Ingredients

2 cups anchovy, chicken or vegetable broth

1 pound tteokbokki- cylinder shaped rice cakes

2-3 sheets of fish cakes ( optional)

1 - 2 green onions, sliced

Optional garnish: sesame seeds

Sauce (adjust based on spice or sweetness level desired)

2 -4 Tablespoons Gochujang (Korean red chili pepper paste)

1 - 2 Tablespoons Gochugaru ( Korean red chili pepper flakes)

1 Tablespoon soy sauce

1-2 Tablespoons sugar or corn syrup

Directions

Soak the rice cakes in warm water for 15-20 minutes to help soften and separate the rice cakes.

Boil the broth in a large pan. Stir in the sauce ingredients and bring to a boil Add the rice cakes and simmer on low heat, stirring often, until the rice cakes becomes soft and the sauce starts to thicken, about 5 minutes. Taste and add more chili pepper paste or sugar as needed, depending on the spice level desired.

Stir in the fish cakes and cook for 1-2 minutes. Stir in the green onions and garnish with sesame seeds before serving.