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Photo: Iain Bagwell; Styling: Mary Clayton Carl Photo by: Photo: Iain Bagwell; Styling: Mary Clayton Carl

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.

Cooking Light NOVEMBER 2012

  • Yield: Serves 4 (serving size: about 3/4 cup)
  • Hands-on:7 Minutes
  • Total:22 Minutes

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.

Nutritional Information

Amount per serving
  • 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
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Tongin Market Tteokbokki (Spicy Rice Cakes) recipe

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