Spicy Korean Stir-Fried Rice Cakes
Chewy rice cakes simmered in a savory, sweet, and spicy gochujang sauce with vegetables and optional protein.
Story
This dish brings the vibrant flavors of a Korean night market right to your kitchen. The key is to boil the cakes first to make them tender, then coat them thoroughly in the rich, red sauce. Feel free to customize the protein to your liking.
Ingredients
Cylindrical rice cakes (tteokbokki)
300g
Water
1 cup
White onion
1/2, sliced
Green onion stalks
2, chopped
Gochujang (Korean chili paste)
2 tbsp
Sesame oil
1 tsp
Bacon or Shrimp (optional)
100g
Instructions
1
Soften the Rice Cakes
Place the rice cakes in a non-stick pan and pour in just enough water to cover them. Bring the water to a boil over medium heat.
2
Add Aromatics
Toss in the chopped white onions and green onions. Let the mixture simmer until the rice cakes become soft and chewy.
3
Season the Dish
Stir in the gochujang paste, adjusting the amount to suit your spice preference. If using, add the sliced bacon or shrimp at this stage.
4
Finish and Serve
Cook until the sauce thickens and turns a rich red color. Drizzle with a touch of sesame oil for a fragrant finish before serving hot.
