Appetizers & Snackscookwell
Tteokbokki
Rice cakes smothered in a spicy, savory sauce.
👥 2 Servings⏱️ Prep & Cook: 25 min👤 Ethan Chlebowski📖 cookwell
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●pot
- ●bowl
📝 Preparation Steps
1
Simmer dashi broth & make the sauce
2
Set a pan or pot over medium heat along with the water and kombu. Heat uncovered just until it starts to simmer, ⏱️ 10-12 minutes. While the broth is coming to a simmer, make the sauce. Mix the gochujang, gochugaru, and sugar in a bowl. Set aside. For less spice, use less gochugaru. Take the pan off the heat and stir in the bonito flakes. Let them steep for ⏱️ 3 minutes, then strain the dashi broth into a container, and return it to the pan.
Water, 700 gKombu, 20 gGochujang, 100 gGochugaru, 5 gSugar, 10 gBonito Flakes, 5 g
3
Simmer the rice cakes & serve
Rice cakes, 400 g
4
Bring the broth to a simmer. Add the hot pepper paste (the mixed sauce) and rice cakes. Cook while stirring occasionally until the sauce becomes thick and the rice cakes are soft to the bite while still chewy, about ⏱️ 10 minutes. To serve, set in a bowl or plate and top with the scallions and sesame seeds. Enjoy.
Rice cakes, 400 gScallions, undefinedSesame Seeds, undefined
Nutrition Facts
calories
3603
fat Content
128 g
protein Content
156 g
carbohydrate Content
492 g
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