Korean Spicy Tteokbokki
Chewy rice cakes in a spicy gochujang-based sauce with swappable vegetables and protein. Cooked on stovetop until the sauce thickens and coats each piece.
Ingredients
Method
If using frozen rice cakes, thaw them in a bowl of cold water for 5–10 minutes. Drain well.
Dice the onion and minced garlic; cut the primary vegetable into bite-size pieces; chop the secondary vegetable; prepare the protein by cutting into chunks or cubes if needed.
Heat sesame oil in a large saucepan or wok over medium-high heat. Add minced garlic and diced onion; sauté for 2 minutes until fragrant.
Stir in gochujang, sugar, and soy sauce to form a paste; cook for 1 minute, stirring constantly.
Pour in vegetable broth and bring to a simmer. Add the first vegetable (e.g. carrot) and cook for 3 minutes until it begins to soften.
Add the rice cakes and stir gently to coat them with sauce. Simmer for 5–7 minutes, stirring occasionally, until the cakes are tender and most of the liquid has been absorbed.
Add the protein and the second vegetable (e.g. green onion); cook for 2–3 minutes more until the protein is heated through and the greens are just wilted.
Transfer to a bowl or platter. Drizzle with a touch more sesame oil and garnish with sesame seeds. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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