Spicy Korean Rice Cakes (Tteokbokki)

Name: Spicy Korean Rice Cakes (Tteokbokki)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 portions
Ingredients: 300 g Korean rice cakes; 150 g Korean fish cakes; 3 tablespoons gochujangs; 1 tablespoon soy sauce; 1 tablespoon sugar; 2 cloves garlic; 400 ml water; 15 ml sesame oil; spring onion; sesame seeds

Eduard LáskaSpicyKorean Cuisine x se líbilo

Tteokbokki are chewy Korean rice cakes that you can buy on every corner in Seoul. The cakes are simmered in a fiery sauce of gochujang, soy sauce and garlic until it reduces to a glossy glaze. Fish cakes go in to give the dish its real street-food character, and it is ready in just a few minutes. It is a hearty, quick meal full of umami that warms you up and gives a pleasant tingle on the tongue.

Příprava: 5min

Vaření: 15min

CELKOVÝ ČAS: 20min

Step by step process

Making the sauce

1
To make tteokbokki, start with the sauce. In a large pan or wok, combine the water, gochujang, soy sauce, sugar and pressed garlic. Bring to a boil over medium heat and stir until everything melds into a smooth, deep-red sauce.
2
If the rice cakes (tteok) are frozen or too hard, soak them in cold water for 10 minutes beforehand so they soften and don't fall apart while cooking.

Cooking

3
Add the tteokbokki, the rice cakes and the fish cakes cut into bite-sized pieces, to the boiling sauce. Cook over medium heat for 8 to 10 minutes, stirring occasionally. The sauce should reduce to a thick glaze and the rice cakes should be soft but still chewy.
4
Take off the heat and stir in the sesame oil. Transfer to a plate or bowl, sprinkle with chopped spring onion and sesame seeds, and serve immediately while hot.
TIP:
Add sesame oil at the end of cooking or to finished dishes to preserve its aroma and flavor, which would be lost through heat treatment.