Tteokbokki (Spicy Korean Rice Cakes)
A traditional Korean dish featuring chewy rice cakes in a spicy, savory sauce.
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- •700 grams Water
- •20 grams KombuDried kelp
- •5 grams Bonito flakes
- •100 grams GochujangKorean red chili paste
- •5 grams GochugaruKorean red chili powder
- •10 grams Sugar
- •Rice cakesKorean rice cakes
- •Green onions(optional)Chopped, for garnish
- •Sesame seeds(optional)Black and white, for garnish
- 1
Set a pan over medium heat with 700 grams of water and 20 grams of kombu. Bring to a simmer and cook for 10 minutes.
10 min
- 2
Remove kombu and add 5 grams of bonito flakes. Let sit for 3 minutes, then strain the stock.
3 min
- 3
Mix 100 grams of gochujang, 5 grams of gochugaru, and 10 grams of sugar until combined.
2 min
- 4
Return the dashi stock to a skillet and bring to a simmer. Add the red pepper paste and rice cakes. Cook while stirring occasionally for 10 to 12 minutes.
12 min
- 5
Serve the tteokbokki on a plate and top with green onions and sesame seeds.
2 min
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