Tteokbokki is a famous Korean dish. It’s main ingredient is the rice cake. The dish is spicy and sweet and very filling. What I love about Tteokbokki, the taste is very enticing and of course it definitely increases your appetite.
The first time, my children ordered it at Korean restaurant, I thought it was like pasta while looking at the rice cake. To my surprise, it was totally different!
Most Tteokbokki recipe used anchovies and dried kelp for broth but since my family is not a big fan of anchovies, I used vegetable broth instead. On this recipe, I added grated cheese which is optional. You can serve it without cheese but somehow my children preferred to have cheese added.
- 700 g rice cake
- 15 pieces of fish cake
- 4 hardboiled eggs
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 medium onion chopped
- 3 stalks green onions chopped
- 3 tbsp vegetable oil
- 4 cups vegetable broth
- 3 tbsp brown sugar
- 1 tsp black pepper
- 4 tbsp chili paste
- 2 tbsp chili flakes
- 2 tbsp potato flakes
- 1/2 cup grated cheese to garnish (optional)
- On a non-stick deep pan, add oil, garlic, ginger, onions and green onions
- Sautee for about 5 minutes on medium high heat
- Stir the chili paste, chili flakes and black pepper
- Add the vegetable broth and potato flakes and stir
- Add the fish cake and rice cake
- Bring into boil and stir gradually until sauce is thick and shiny
- Remove from pan into a serving dish
- Garnish with cheese
- Serve warm and enjoy…
***You can adjust the chili paste if you want not to spicy***
#tteokbokki #koreancuisine #koreanfood
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