Quick & Easy Spicy Korean Stir-Fried Rice Cakes (Tteokbokki)

By Vicky Pham · 25 min

Ingredients

Instructions

1. If the rice cakes are frozen, rinse them under water to thaw and separate any clumps; semi-frozen is fine.
2. Add water to a medium pan or wok, then stir in the red pepper paste, red pepper flakes, soy sauce and sugar, mashing the paste until dissolved. Bring to a medium simmer.
3. Add the rice cakes and fish cakes and cook for about 8-10 minutes, until the rice cakes soften and the sauce thickens, stirring often so they don't clump or stick.
4. Turn off the heat when the sauce reaches the thickness you want; if it becomes too thick, add a little more water and stir.
5. Add the scallions and sesame seeds, if using, just before serving.

Summarized from Vicky Pham's video. Watch it for the details.

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