Tteokbokki
Korean rice cakes braised in a spicy gochujang-based sauce with vegetables and optional protein. Chewy cakes absorb a thick, bubbling glaze and are served warm with toppings.
Ingredients
Method
Slice onion and other chosen vegetables into bite-sized pieces. Mince garlic and ginger. Cook ground beef or protein of choice separately if using, then set aside.
In a small bowl, whisk together gochujang, soy sauce, sugar, and sesame oil until smooth.
Heat vegetable broth in a large shallow skillet or pot over medium-high heat until simmering.
Stir in the gochujang mixture, garlic, and ginger until well blended.
Add rice cakes and sliced vegetables. Stir gently and bring to a boil.
Reduce heat to medium and simmer for 8–12 minutes, stirring occasionally, until cakes are tender and sauce thickens and coats the cakes.
If using cooked protein, fold it in during the final minute to warm through.
Transfer to serving bowls or a platter. Garnish with chopped green onion and sesame seeds. Serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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