Snack · 25 min · korean

Tteokbokki

Korean flavors, weeknight effort. Cylinder rice cakes (tteok) meets kelp dashi in a 25-minute snack worth keeping in rotation.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Cylinder rice cakes (tteok)
• 3 cups Kelp dashi
• 3 tbsp Gochujang
• 1 tbsp Gochugaru
• 2 tbsp Sugar
• 2 tbsp Soy sauce
• 1 cup Green cabbage
• 3 Scallions
• 1 tsp Sesame oil
• 1 tsp Sesame seeds

Steps

1. Soak the cylinder rice cakes in warm water for 10 minutes if they are firm from the fridge — this keeps them from cracking apart in the hot sauce.
2. Whisk the gochujang, gochugaru, sugar, and soy sauce in a small bowl into a thick red paste; tasting it here tells you the final heat before anything is cooked.
3. Bring the kelp dashi to a boil in a wide, shallow pan and whisk in the paste until the broth turns a glossy, deep red.
4. Add the drained rice cakes and cabbage, and simmer over medium heat for 8-10 minutes, stirring gently so nothing sticks, until the sauce thickens enough to coat a spoon.
5. Stir in the sliced scallions and a drizzle of sesame oil off the heat.
6. Serve straight from the pan while the sauce is still glossy and the rice cakes are chewy — tteokbokki waits for no one.

Build my plan — free

← All recipes