Korean Spicy Rice Cakes
A beloved Korean street food featuring chewy rice cakes tossed in a bold, spicy chili sauce with caramelized vegetables. This dish delivers a satisfying kick with every bite.
Story
Tteokbokki is a fixture of Korean street food culture, loved for its satisfying chew and fiery flavor. The sauce clings to each rice cake, creating an irresistible combination with the sweet crunch of vegetables.
Ingredients
cylindrical rice cakes
300g
Korean chili paste (gochujang)
3-4 tablespoons
onion
1 medium, sliced into strips
carrot
1 medium, cut into matchsticks
vegetable oil
2 tablespoons
water
1 cup
sesame seeds
for garnish
Instructions
1
Prepare the vegetables
Slice the onion into medium-width strips and cut the carrot into thin matchsticks. Having everything prepped makes the cooking process smooth and quick.
2
Sauté the vegetables
Heat oil in a large skillet or wok over medium-high heat. Add the carrot and onion, stirring occasionally until they become tender and develop some color, about 5 minutes.
3
Build the sauce
Pour in the water and add the chili paste. Stir well to combine, bringing the mixture to a gentle simmer. Taste and adjust spiciness to your preference.
4
Cook the rice cakes
Add the rice cakes to the pan. Let them simmer, stirring gently now and then, until they become plump and tender. The sauce will gradually thicken and coat everything beautifully.
5
Finish and serve
Once the sauce has reduced to a thick, glossy coating, remove from heat. Sprinkle with sesame seeds and serve immediately while hot.
