Tteokbokki (Spicy Korean Rice Cakes)
Serves 8
10 mins prep
20 mins cook
0 mins total
Spicy, slightly sweet and chewy Korean rice cakes! This is a traditional and popular food in Korea! The recipe below is made with Korean rice cakes, broth, gochujang and gochugaru!
Ttekobokki Sauce
Add tteokbokki in a large bowl of warm water to soften for 15 minutes if refrigerated, 20 minutes if frozen. You can skip this step if rice cakes are already soft.
Cut cabbage into 2” squares and chop scallions into 3” long pieces.
Gather all sauce ingredients and mix together in a small bowl. Leave to side.
In a large pan, add broth and stir in the tteokbokki sauce ingredients. Mix until the sauce dissolves.
Add in soaked rice cakes and napa cabbage. Simmer for 15 minutes on low medium heat. Stir often to prevent sticking to pan!
Turn off heat and stir in chopped scallions. Serve with more chopped scallions and sesame seeds on top!
