Tongin Market Tteokbokki (Spicy Rice Cakes)

Tongin Market Tteokbokki (Spicy Rice Cakes) Recipe
Photo: Iain Bagwell; Styling: Mary Clayton Carl
In Korea, tteokbokki (tech-boke-ee) comes in many guises. The ubiquitous street-food version consists of rice cakes floating in a sweet-spicy sauce made with corn syrup and gochujang (Korean chile paste). This take, served in only one particular market in Seoul, was the simplest and most delicious I had--crisp on the outside and chewy within. You'll find rice cakes for tteokbokki at Korean markets; they're about the size of a thumb. There really is no substitute for gochugaru (Korean ground chile). It's earthier and far less spicy than many other ground chiles.

Yield:

Serves 4 (serving size: about 3/4 cup)
Total time: 22 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 7 Minutes
Total: 22 Minutes

Nutritional Information

Calories 264
Fat 7.2 g
Satfat 0.7 g
Monofat 3.7 g
Polyfat 2.5 g
Protein 3.3 g
Carbohydrate 49.9 g
Fiber 1.7 g
Cholesterol 0.0 mg
Iron 1.2 mg
Sodium 254 mg
Calcium 5 mg

Ingredients

14 ounces rice cakes for tteokbokki (about 2 1/2 cups)
2 tablespoons coarsely ground Korean chile (gochugaru)
1 tablespoon lower-sodium soy sauce
1 teaspoon sugar
2 teaspoons dark sesame oil
1 tablespoon canola oil

Preparation

1. Bring a large saucepan of water to a boil. Add rice cakes; boil 2 minutes or just until rice cakes float. Drain and rinse well with cold water. Drain.

2. Place rice cakes in a medium bowl. Add chile, soy sauce, sugar, and sesame oil; let stand at room temperature 15 minutes, tossing occasionally.

3. Heat a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add rice cake mixture; sauté 5 minutes or until rice cakes are crisp and evenly blistered, stirring frequently.

Ann Taylor Pittman,

Cooking Light

November 2012
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