Tteokbokki - Korean Stir Fried Spicy Rice Cakes

We love Korean comfort food, especially Tteokbokki! It is a dish of stir fried rice cakes + fish cakes reduced in a sweet & spicy Gochujang sauce. We think that rice cakes are underrated; love the chewy texture and when it's mixed with the gochujang mixture, the flavors are amazing. Tteokbokki is an instant favorite and it's easy to make.

Ingredients

Servings: 4

• 1 lb Rice cakes

• Fish cakes cut in bite size

• 2 Tbsp Soy sauce

• 2 Tbsp white Sugar

• 5 cups water

• 6 Tbsp Gochujang (we used O'Food Gochujang Brown Rice Red Pepper Paste)

• 2 teaspoon Korean Red Pepper powder (coarse)

• A few pieces of dried Kelp or a sheet of Kelp (depending on the brand)

• 2 Scallions (1 scallion chopped 1/2 inch long to stir fry, 1 scallion chopped to garnish)

• Sesame seeds - optional for garnish

Instructions

1. If rice cakes aren't soft already: Soak them in warm water for at least 3 hrs or until soft. You can also soak in cold water in refrigerator overnight.

2. Prepare gochuchang mixture: Combine soy sauce, sugar, gochujang paste, and red chili powder. Mix well.

3. Boil kelp in 5 cups of water for 15 mins in a large pan. Remove kelp from the pan.

4. Pour in spicy gochuchang mixture and stir to dissolve in water. Bring to a boil.

5. Add rice cake and cook for 8-10 mins or until cooked.

6. Add fish cakes & scallions and cook for another 3-5 mins.

7. Transfer to a plate. Sprinkle sesame seeds & garnish with scallions. Enjoy!

Notes:

• Tteokbokki is traditionally made with a Korean dashi stock (anchovies + kelp) to create a depth of flavor. It's ok if you don't have the ingredients. It will still taste good without it. Some people just use water base. We didn't have anchovies so we only used kelp.

• Our spice level is mild. If you want it spicier, add more Red Pepper powder. Most people start at 1 Tbsp. We started at 1 teaspoon (don't judge us. Ok, maybe just a little bit).

• For an amazing variation, top with 1-2 slices of American Cheese and let it melt on top of the Tteokbokki. Mix well before eating!

If you make this recipe, we'd love to see it! Tag us at @NY.Foodie on your stories & posts.