Description
Chewy Korean cylinder rice cakes simmered in a rich, spicy-sweet gochujang sauce and topped with fresh scallions and sesame seeds for the ultimate comforting street food experience.
Ingredients
Scale
- 1 pound Korean Cylinder Rice Cakes (Tteok)
- 2 tablespoons Gochujang (Korean Chili Paste)
- 1 tablespoon Gochugaru (Korean Chili Flakes)
- 2 tablespoons Soy Sauce
- 1 tablespoon Sugar
- 2 cloves Garlic, minced
- 2 cups Water or Anchovy Broth
- 2 Green Onions, sliced
- 1 teaspoon Toasted Sesame Seeds
Instructions
- Preheat Your Equipment: Warm your skillet or pan over medium heat.
- Combine Ingredients: In a bowl, mix gochujang, gochugaru, soy sauce, sugar, and garlic until smooth.
- Prepare Your Cooking Vessel: Pour water or broth into the pan and stir in the sauce mixture. Bring to a gentle boil.
- Assemble the Dish: Add rice cakes to the simmering sauce and ensure they are fully submerged.
- Cook to Perfection: Simmer for 10–12 minutes, stirring occasionally, until sauce thickens and coats the rice cakes.
- Finishing Touches: Add green onions and sesame seeds. Stir to combine.
- Serve and Enjoy: Serve hot in shallow bowls and enjoy immediately.
Notes
- Soak refrigerated or frozen rice cakes in warm water to soften before cooking.
- Use anchovy broth for traditional Korean flavor depth.
- Add fish cakes, boiled egg, or veggies for variation.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 6g
- Sodium: 720mg
- Fat: 2g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.7g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg