Sweet and Spicy Tteokbokki (Simmered Rice Cakes) with Sliced Rice Cakes
A snack tteokbokki where the sweet and spicy sauce thoroughly coats thin sliced rice cakes.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This sweet and spicy tteokbokki uses thin, flat sliced rice cakes so the sauce clings tightly instead of sliding off. After simmering the broth with the sauce and vegetables, thin square fish cakes are added at the very end to keep their chewy texture. It is a great way to use up leftover rice cakes after the Lunar New Year holiday for a kids' snack or a special meal.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Sliced rice cakes (tteokguk-tteok)300 g
- Square fish cake (eomuk)3 sheets
- Cabbage3 leaves
- Large green onion (daepa)1/2 stalk
- Boiled egg
- Water3 cups
- Broth tablet2 tablets
Seasoning
- Fine gochugaru (Korean chili flakes)2 tbsp
- Gochujang (Korean red chili paste)2 tbsp
- Tuna extract sauce (chamchi-aek)1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Sugar1/2–1 tbsp
- Minced garlic1/2 tbsp
- Sliced rice cakes are hard, so soak them in water to soften.
- Instead of 3 cups of water and 2 broth tablets, you can use 3 cups of anchovy broth.
Steps
Prepare the ingredients
Sliced rice cakes are hard, so I soaked them in water to soften.
Fish cake is essential in tteokbokki. Prepare square fish cake, cabbage, and large green onion.
It is delicious to crush boiled eggs into the tteokbokki sauce as you eat, so add them together.
Cut the ingredients
Cut the fish cake, cabbage, and large green onion into bite-sized pieces.
Boil the sauce
Pour in 3 cups of water (with 2 broth tablets) or 3 cups of anchovy broth, then add 2 tbsp fine gochugaru, 2 tbsp gochujang, 1 tbsp tuna extract sauce, 1 tbsp mirin, 1 tbsp corn syrup, 1/2~1 tbsp sugar, and 1/2 tbsp minced garlic, and bring to a rolling boil.
Add the ingredients and simmer
Add the rice cakes, cabbage, large green onion, and boiled egg, and simmer until the rice cakes are soft and the vegetables are cooked.
Square fish cake is thin, so if you simmer it briefly at the end, it will not become mushy and will stay chewy.
If you want a thick sauce that clings closely, leave the lid off and boil over high heat for a short while.
Finish
It is really simple because all you do is quickly add the seasonings, toss in all the ingredients, and boil.
Because they are thinner and flatter than regular tteokbokki rice cakes, the sauce clings tightly without sliding off, which is wonderful.
Adding boiled eggs also provides protein, making this great as a snack or a complete meal.
Ppunwife's tips
- Square fish cake is thin, so if you simmer it briefly at the end, it will not become mushy and will stay chewy.
- If you want a thick sauce that clings closely, leave the lid off and boil over high heat for a short while.
FAQ
How do I prepare hard sliced rice cakes?
If you soak hard, dried sliced rice cakes in water before cooking, they will cook up soft and tender.
Why is the fish cake added at the end?
Thin square fish cakes can easily turn mushy if boiled for too long, so simmering them briefly at the end keeps them pleasantly chewy.
Can I use something else instead of broth tablets for the broth?
Instead of dissolving broth tablets in water, you can pour in an equal amount of 3 cups of anchovy broth.
Can I make this with regular tteokbokki rice cakes or wheat flour rice cakes instead? AI-generated
You can make it with regular tteokbokki rice cakes, but because the cooking time and the way the sauce absorbs depend on the thickness of the cakes, it is best to adjust the simmering time.
