Spicy Korean Rice Cakes (Ddeokbokki or Tteokbokki) recipe

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Ingredients

1 ½ quarts water
1 (24 ounce) package thinly sliced tteok (Korean rice cakes), drained
1 (14 ounce) package eomuk (Korean fish cakes), sliced
3 tablespoons simple syrup
3 tablespoons gochujang (Korean hot pepper paste), or more to taste
2 tablespoons red chile powder, or more to taste
1 tablespoon minced garlic
½ teaspoon salt
½ teaspoon ground black pepper
1 cup diced white onion
1 cup chopped green onions

Nutrition Info

427.9 calories
carbohydrate: 87.9 g
cholesterol: 32.4 mg
fat: 1.7 g
fiber: 1 g
protein: 12.8 g
saturatedFat: 0.1 g
servingSize: -
sodium: 310.5 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring water to a boil in a saucepan. Add rice cakes and fish cakes, return to a boil. Add simple syrup, gochujang, chile powder, garlic, salt, and pepper, cook for 1 to 2 minutes. Add onion and green onion. Simmer until sauce is red, thick, and silky, about 5 minutes.

Recipe Yield

6 servings

Recipe Note

This is a very hot and spicy snack eaten all over Korea in homes and at food stands in the street. It consists of a lovely red sauce and chewy rice cakes which look like very thick, short noodles. If you're a spice lover and want to try a new texture, I would highly recommend this ddokboki, which we made with the kids at my school. It is always done to taste: some sweet, some hot, some with heavy garlic. You can imagine the variety we got with so many kids cooking it. Either way it is a definite Korean comfort food that you can experience with a quick trip to your Asian grocery store.

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