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Korean Street Food Recipe: Tteokbokki 떡볶이

Notes

2.5 c water
4 tablespoons gochujang (Korean chili paste)
2 tablespoon soy sauce
1 tbsp sesame oil
1 tablespoon sugar
2 cloves garlic, minced
600g Korean rice cakes (tteok, 떡)
Vegetable oil for cooking
1 stalk green onion, sliced
Toasted sesame seeds, to taste
Optional: shredded mozzarella cheese, to taste
1. Place water in a saucepan with chili paste, soy sauce, sesame oil, sugar and garlic. Stir to mix well.
2. Bring mixture to a boil.
3. Add in rice cakes, making sure they are completely covered by liquid. Lower heat to simmer for 20 minutes or until sauce is reduced, stirring occasionally. Towards the end, stir continuously to prevent sticking.
4. Remove from heat and serve hot, garnished with green onion and sesame seeds (and mozzarella if desired).
I used fresh Korean rice cakes to prepare this recipe, but if you are unable to find them, you can use the dried rice cakes. Just follow the instructions on the package to prepare them.