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Korean Spicy Rice Cake Recipe

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Tteokbokki (Spicy Stirfried Rice Cakes) Korean Bapsang
Tteokbokki (Spicy Stirfried Rice Cakes) Korean Bapsang from www.koreanbapsang.com

Description

Korean spicy rice cake, also known as Tteokbokki, is a beloved dish in Korea. It is a popular street food that can be easily made at home. The dish consists of stir-fried rice cakes in a spicy and sweet sauce. It is a perfect comfort food for cold winter nights, and it is also a great snack for anytime.

Prep Time

The prep time for Korean spicy rice cake is around 10-15 minutes. This includes cutting the rice cakes, vegetables, and preparing the sauce.

Cook Time

The cook time for Korean spicy rice cake is around 20-25 minutes. This includes stir-frying the rice cakes and vegetables and simmering them in the sauce.

Ingredients

The ingredients for Korean spicy rice cake are:
  • 1 pound of rice cakes
  • 1/2 onion, sliced
  • 2 cloves of garlic, minced
  • 1/2 carrot, sliced
  • 4-5 green onions, cut into 2-inch pieces
  • 1 tablespoon of vegetable oil
  • 2 tablespoons of gochujang (Korean chili paste)
  • 1 tablespoon of soy sauce
  • 1 tablespoon of sugar
  • 1/2 teaspoon of sesame oil
  • 1 1/2 cups of water

Equipment

To make Korean spicy rice cake, you will need:
  • A wok or a large frying pan
  • A wooden spoon or a spatula
  • A cutting board and a knife

Method

Follow these steps to make Korean spicy rice cake:
  1. Soak the rice cakes in cold water for at least 30 minutes.
  2. In a bowl, mix the gochujang, soy sauce, sugar, and sesame oil.
  3. Heat the wok or frying pan over medium-high heat and add the vegetable oil.
  4. Add the onion and garlic and stir-fry for 1-2 minutes until the onion is translucent.
  5. Add the carrot and stir-fry for another minute.
  6. Drain the rice cakes and add them to the pan.
  7. Add the sauce and water to the pan and stir well.
  8. Bring the mixture to a boil and then reduce the heat to medium-low.
  9. Simmer for 10-15 minutes until the rice cakes are soft and the sauce has thickened.
  10. Add the green onions and stir-fry for another minute.
  11. Serve hot.

Notes

  • You can add other vegetables such as cabbage, mushrooms, or bell peppers to the dish.
  • If you prefer a milder taste, reduce the amount of gochujang.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition Info

The nutrition information for Korean spicy rice cake is:
  • Calories: 303
  • Carbohydrates: 61g
  • Protein: 4g
  • Fat: 5g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 753mg
  • Potassium: 168mg
  • Fiber: 2g
  • Sugar: 10g
  • Vitamin A: 1679IU
  • Vitamin C: 7mg
  • Calcium: 33mg
  • Iron: 1mg

Recipe Tips

  • Make sure to soak the rice cakes in cold water before cooking to soften them.
  • Stir-fry the vegetables quickly over high heat to keep them crispy.
  • If the sauce is too thick, add more water.
  • If the sauce is too thin, simmer for a few more minutes until it thickens.

Enjoy your delicious Korean spicy rice cake!


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