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TTEOKBOKKI- Spicy Rice Cake

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1, Heat a pan with 2 tsp oil. Stir fry chopped garlic (3 or 4 cloves), onion slices (1/2 onion) and green onion slices till aromatic.

2, Add in 1 cup water or stock, 1/3 cup Korean chilli paste, 2 tbsp sugar and 1 tbsp light soy sauce. Mix well. If you want the taste to be really spicy, you can also add in chilli flakes.

3, Put in rice cake (around 500 g) and luncheon meat slices. You can also put in fish cake or fish balls if you like.

4, Bring to boil with high heat and then turn to low heat and simmer for about 6 mins. Keep stirring gently to prevent rice cake sticking together.

5, Garnish with green onion and ready to serve.

Cake

Spicy Sticky Rice Cake (Tteokbokki)

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It’s a Korean style dish. I love almost all the food made from sticky rice.

For the sticky rice cake, I bought from supermarket. It’s vacuum pack. Sticky rice cake is very hard and dry. So first, I need to soak them in water and separate them. To make it easier, I also boil them in water for several mins until they get really big and fat and soft. Soak them in cold water and drain.

Prepare sauce: 2 tbsp Korean chili paste, 1/2 1 tbsp light soy sauce, 1/2 1 tbsp sugar, 1 tbsp syrup. Mix them well.

  1. Heat a pan. Add in a little oil. Saute 2 cloves of chopped garlic and slices of 1 onion till aromatic.
  2. Add in sauce, and pour in 1/2 1 cup water/stock. Stir to let the sauce dissolve evenly.
  3. Put in drained rice cake and sausage slices. Boil till sticky rice cake float in the pan and completely soft. (About 5 mins).
  4. Add in cabbage slices. Simmer for another 3 mins. Just to prevent all the sticky rice cake sicking together, please keep stirring. If the sauce is too dry, please feel free to add more water/stock.
  5. Spread in chopped spring onion. And ready to serve.

It’s very simple. And you can add more or less chili paste according to your taste.

Very chewy gooey.