Korean Tteokbokki Rice Cake Bowl
Chewy Korean rice cakes in a spiced gochujang glaze with swappable protein and vegetable bases. Rice cakes are simmered until tender in a thick, slightly sweet sauce.
Ingredients
Method
If using frozen rice cakes, thaw them in warm water for 5 minutes, then drain.
Mince garlic, slice onion, chop primary vegetable, and cut protein into bite-sized pieces. Slice green onion for garnish.
In a small bowl, whisk together gochujang, sugar, soy sauce, and minced garlic until smooth.
Heat vegetable broth in a medium saucepan over medium-high heat until simmering.
Stir the gochujang mixture into the broth until dissolved and combined.
Add rice cakes, onion, and primary vegetable to the sauce; simmer for 5 minutes, stirring occasionally, until rice cakes soften.
Add cooked protein and stir gently for 2–3 minutes until heated through.
Transfer rice cake mixture to a serving bowl, drizzle with sesame oil, and top with sesame seeds and green onion.
Serve hot, stirring before eating to distribute sauce.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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