Tteokbokki (Spicy Korean Rice Cakes)

During college, I had the opportunity to study abroad in China. There was this one night when I had dinner with a friend and had this amazing dish. There were these “things” in the dish that I could only describe as having a weird, but awesome texture and a great taste. After walking around the Asian store a few times, I finally realized what they were. They were rice cakes! The rice cakes I am referring to are not the dessert, but rather an actual disk (or cylinder) of rice. I had to buy the rice cakes, so I came home and did research on how to cook them. I found a recipe for spicy rice cakes (will link below) and it turned out really good!

I changed a few things from the original recipe so I am going to note that here. This is spicy, so if you want less spice, then add less red pepper flake.

Spicy Korean Rice Cakes

Servings:4

Ingredients:

• ½ pound rice cakes

• 1 tbsp + 1 tsp sesame oil (plus more for drizzling)

• Salt and pepper

• 1 lb mixed mushrooms (I used half white and half baby bella), quartered (or smaller if large)

• 2 tbsp + 1 tsp soy sauce

• 2 tsp red pepper flakes

• 2 tbsp gochujang

• 2 tbsp maple syrup

• 1 tbsp oil

• 4-6 cloves of garlic minced

• 1 onion, halved and sliced

• 3 green onions, sliced

• 1 carrot, sliced into disks

• ½ head fresh broccoli (handful of florets), chopped small

• 1 cup vegetable broth

• Sesame seeds

• 4 oz ramen noodles cooked according to package directions

Directions:

1. Rinse rice cakes and place in a bowl with 1 tbsp sesame oil, salt, and pepper.

2. Place mushrooms in their own bowl and add 1 tsp sesame oil, 1 tsp soy sauce, and salt. Set aside.

3. Prepare the sauce by whisking together red pepper flakes, gochujang, 2 tbsp soy sauce, and maple syrup.

4. In a large pan, heat 1 tbsp oil over medium heat. Add mushrooms, garlic, whites of the green onion, and onion slices. Cover and cook for about 5 minutes until mushrooms start to release their water. Uncover and cook until liquid from mushrooms has cooked off and onions are soft (about another 5 or so minutes).

5. Add broccoli and carrots and cook until beginning to soften (about 3-5 minutes).

6. Add rice cakes and sauce. Stir until everything is evenly coated.

7. Add vegetable broth and bring to a boil. Reduce to a simmer and simmer until sauce thickens (about 3 minutes). Stir in ramen noodles.

8. Serve with green onions, sesame seeds, and a drizzle of sesame oil.

Taste: 9/10

Notes for next time: I love the spice!

Original link here!