Description
Enjoy this warm, cozy, and simple Tteokbokki recipe. It is perfect for comfort and adds a creative touch to your everyday meals.
Ingredients
Scale
- 1 pound Korean rice cakes (tteok)
- 4 cups water
- 6 dried anchovies (for broth)
- 1 piece dried kelp (kombu, for broth)
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon gochugaru (Korean chili powder)
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 teaspoon minced garlic
- 1/2 onion, sliced
- 4 scallions, chopped
- 1 hard-boiled egg, sliced (optional)
- Sesame seeds (for garnish)
Instructions
- Make the broth: In a pot, combine water, anchovies, and kelp. Bring to a boil, then simmer for 15 minutes. Remove anchovies and kelp.
- Add rice cakes and sauce: Add rice cakes, gochujang, gochugaru, soy sauce, sugar, and garlic to the broth.
- Simmer: Bring to a simmer and cook until the rice cakes are soft and the sauce has thickened, about 10-15 minutes.
- Add vegetables: Add sliced onion and most of the scallions. Cook for another 3 minutes.
- Serve: Garnish with remaining scallions, sliced egg (if using), and sesame seeds. Serve hot.
Notes
- Adjust the amount of gochujang and gochugaru to your spice preference.
- Add fish cakes or ramen noodles for a heartier meal.
- For a richer flavor, use beef broth instead of water.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg