Easy Tteokbokki
This dish was a delightful treat during our Korean-themed dinner night! The kids couldn’t get enough of that sweet and spicy flavor!
Ingredients
- 3 cups anchovy stock (or unsalted chicken broth, or water)
- 1 lb Korean rice cakes (450g)
- 2-3 pieces Korean fish cakes (defrosted and chopped)
- 2 cloves garlic (minced)
- 2 tbsp soy sauce
- 2 tbsp honey (or rice syrup, or your favorite liquid sweetener)
- 2 tbsp sugar (or less for a milder sweetness)
- 3 tbsp Gochujang (Korean red chili paste)
- 1 tbsp Gochugaru (Korean chili powder, adjust based on heat preference)
- green onion (optional, for topping)
Instructions
- In a small bowl, mix together the sauce ingredients: soy sauce, honey, sugar, Gochujang, Gochugaru, and minced garlic. Set aside.
- If your rice cakes are frozen, soak them in warm water for about 10 minutes to defrost before you start cooking.
- Place the stock in a large pan on medium heat and bring it to a boil. Once boiling, add the rice cakes along with the prepared sauce. Stir everything together well.
- Cook for about 10 minutes, letting the sauce thicken and coat the rice cakes. If you’re adding fish cakes, toss them in now and let everything simmer for another 2 minutes.
- You can garnish with sliced green onions right before serving, and enjoy this delicious, comforting dish!