Snack · 25 min · korean

Tteokbokki Bites

✓ USDA-verified nutrition data

Ingredients

• 2 cups Rice cakes
• 3 tbsp Gochujang
• 1 cup Vegetable broth
• 1 tbsp Sugar
• 2 Scallions

Steps

1. If using refrigerated rice cakes, soak them in warm water for 10 minutes to soften. Shelf-stable ones can go straight in.
2. Stir the gochujang, sugar, and vegetable broth together in a wide pan until smooth, then bring to a simmer over medium heat.
3. Add the rice cakes and simmer 8 to 10 minutes, stirring often, until the sauce is thick and glossy and the cakes are tender-chewy.
4. Beginner tip: the sauce should coat a spoon thickly. If it gets too thick before the cakes are tender, splash in water a little at a time.
5. Taste it. It should be spicy-sweet with a deep savory backbone. Add a drizzle of sesame oil at the end if you like.
6. Shower with the sliced scallions.
7. Serve immediately in small bowls. Rice cakes firm up as they cool, so don{Q}t let them sit.

Build my plan — free

← All recipes