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.

Ann Taylor Pittman
Recipe by Cooking Light November 2012

Gallery

Credit: Iain Bagwell; Styling: Mary Clayton Carl

Recipe Summary

hands-on:
7 mins
total:
22 mins
Yield:
Serves 4 (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

Nutrition Facts

264 calories; fat 7.2g; saturated fat 0.7g; mono fat 3.7g; poly fat 2.5g; protein 3.3g; carbohydrates 49.9g; fiber 1.7g; cholesterol 0mg; iron 1.2mg; sodium 254mg; calcium 5mg.
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