A Korean Dish that won over our hearts recently.
Tteokbokki is also called Toppoki and Dukbokki.
They are Rice Cakes which are generally stir fried in a spicy Gochujang based sauce.
Our version is not too traditional in the way it is cooked, but based on a classic recipe.
Just a note, for sourcing the ingredients, would suggest hitting a Korean Supermarket!
Gochujang: A Fermented Korean Chili Paste
Gochujaru: Korean Red Chilli Flakes
Tteok: The Rice Cake
- 24-28 pcs Tteokbokki
- 50g Gochujang
- 10g Gochijaru (optional)
- 15g Soy Sauce (Can add more if needed)
- 10g Garlic, Paste
- 35-40g Sugar Granulated
- 2 Scallions, Roughly Chopped (or 7 stems of Chives, Roughly Chopped)
- 2 Cups Water
- 30g Wong Bok Chinese Cabbage
- Portion the tteokbokki by cutting them in approx 2-3 inches size.
- Meanwhile in a pan, on low heat, add the garlic, chives/spring onion and gochujang.
- Give a quick sauté and add water, soy, gochujaru and sugar.
- Bring to a simmer.
- Add the tteokbokki to the simmering broth, along with the cabbage.
- Let cook for 10-12 mins, till the tteokbokki has softened. Ensure to continuously stir to ensure the teokkbokki doesn’t stick to the pan.
- Once the rice cakes have cooked, bring the heat on high and reduce the sauce to a glaze like consistency.
- Serve Immediately.
- Can add fish cakes/ Sausage bites as well. Add the fish cakes/ Sausage to the broth alongside the tteokbokki.
- Instead of using water, for a more flavourful option, please add Veg Stock or Anchovy Broth.
- Can Add Cheese and Gratinate before serving.