Tongin Market Tteokbokki (Spicy Rice Cakes)
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.
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Total: 22 Minutes
- Calories: 264
- Fat: 7.2g
- Saturated fat: 0.7g
- Monounsaturated fat: 3.7g
- Polyunsaturated fat: 2.5g
- Protein: 3.3g
- Carbohydrate: 49.9g
- Fiber: 1.7g
- Cholesterol: 0.0mg
- Iron: 1.2mg
- Sodium: 254mg
- Calcium: 5mg
- 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
- 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.
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