How to make Tteokbokki (Spicy Rice Cakes)

By Kimchimari · 25 min

Ingredients

Instructions

1. Soak dried kelp (dasima or kombu) in hot water for at least 10 minutes to make the broth. Plain water works but gives less flavour.
2. If the rice cakes are frozen, soak them in cold water for a few minutes to thaw, then drain. Fresh or refrigerated ones only need to be pulled apart so they separate.
3. Pour the kelp broth (or water) into a pan, add the rice cakes, and bring to a boil over medium-high heat.
4. Add the gochujang, sugar, soy sauce and garlic (powder or chopped) to the pan and mix, or premix them in a bowl first. Fish cake strips are optional.
5. When it boils, lower the heat to a simmer and let it reduce for 10 to 13 minutes, depending on how thick you want the sauce.
6. Top with chopped green onion and sesame seeds, and add a swirl of sesame oil if you like.

Summarized from Kimchimari's video. Watch it for the details.

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