Tteokbokki
Spicy Korean rice cakes
30 min
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- Description
- Ingredients
- Instructions
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One of the most famous Korean dishes, and well deserved. This dish is an absolute pleasure and hits the right spots every time. It's filling, it's hot and has a rich complexity of flavors melting together. My go-to on cold days, and the reason why I always have a pack of rice cake at home.
Nutrition per serving
777
Kcal
26g
Protein
15.6g
Fat
132.6g
Carb
4.3g
Fiber
Ingredients for 2 servings
500g
Rice Cake (Tteok) Cylinder Form
5g
Dried Kelp Kombu
7 Tbsp or 15g
Fish Sauce or Dried Anchovy
900ml
Water
2 eggs
Hardboiled Eggs
3 pcs
Spring Onions
200 g
Fish Cake
5 Tbsp
Korean Chili Paste (Gochujang)
1.5 tsp
Korean Chili Flakes (Gochugaru)
1 clove
Garlic
1 Tbsp
Sugar
1 Tbsp
Soy Sauce
Utensils
bowl, knife, tablespoon, teaspoon, deep pan
You need
Jongga Reiskuchen Tubular Form, 5...
4,99 €9.98€/Kg
Daichu Kombu Getrockneter Seetang...
5,49 €183.00€/Kg
Tiparos Fisch Sauce, 300 ml
1,79 €5.97€/L
Frühlingszwiebeln Bund, 1 Stk
0,89 €0.89€/Stk
Hähnlein 6 Eier Bio, 6 Stk
3,59 €0.60€/Stk
DoDo Frittierter Fischkuchen, 500 g
7,99 €15.98€/Kg
CJ Scharfe Chili Paste Gochujang,...
4,49 €8.98€/Kg
Our Home Chilipulver, 500 g
5,79 €11.58€/Kg
Knoblauch, 200 g
0,99 €4.95€/Kg
Sempio Geschmacksintensive Soja S...
5,59 €6.50€/L
Variations
Maling Dosenfleisch, 340 g
3,99 €11.74€/Kg
Zwiebeln, 1 Kg
2,39 €2.39€/Kg
Yeo's Reines Sesamöl, 150 ml
4,79 €31.93€/L
Kuki Weißer Sesam Geröstet, 65 g
3,99 €61.38€/Kg
Ja! Schmelzkäse Toast, 250 g
1,99 €7.96€/Kg
Instructions
Step 1
Place Rice Cake in a bowl of warm water for 10 minutes. To make Korean Dashi, bring the Water to boil and put in Kombu and Fish Sauce, let it boil for 10 minutes without lid. In another pot hardboil Eggs for at least 12 minutes and place into ice cold water immediately, this way peeling becomes very easy.
Ingredients
500g
Rice Cake (Tteok) Cylinder Form
5g
Dried Kelp Kombu
7 Tbsp
Fish Sauce or Anchovy Sauce
900ml
Water
2 eggs
Eggs
2 eggs
Eggs
2
Eggs
Step 2
Cut Spring Onions into 3cm long pieces, save a bit of finely cut green part for the garnish. Slice Fish Cake into bite size, for me that's roughly the size of a ravioli. In a small bowl mix Korean Chili Paste, Chili Flakes, Garlic, Sugar and Soy Sauce.
Ingredients
3 pcs
Spring Onions
200 g
Fish Cake
5 Tbsp
Korean Chili Paste (Gochujang)
1.5 tsp
Korean Chili Flakes (Gochugaru)
1 clove
Garlic
1 Tbsp
Sugar
1 Tbsp
Soy Sauce
Step 3
In a large deep pan place your soaked Rice Cakes and Spring Onions and add your Dashi after removing the Kombu and Anchovies if you used any. Bring in your Chili mixture and gently stir. Add your Fish Cake, peeled Hard Boiled Eggs. and any other ingredient you added optionally.
Step 4
Bring to a boil and reduce to heat to a simmer without lid for 10-12 minutes. Gently stir every couple of minutes. Carefully test the consistency of the Rice Cake, it should be soft and chewy but not hard. If it is too hard, add a bit of water and cook longer.
Step 5
Garnish your dish and serve hot. I serve the pan on the table, so the dish stays hot and the sauce creamy.
Ingredients
2 slices
Melting Cheese for a modern version
1 tsp
White Sesame Seeds to garnish
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