Spicy Korean Tteokbokki
These spicy chewy korean rice cakes, also known as tteokbokki, are fun to eat, addictive and pack lots of spices and flavour! These can be made in just 15 minutes.
Servings: 2
Ingredients
- 300 g fresh or frozen tteokbokki
- 150 g extra firm tofu
- olive oil for frying
- 2 stalks spring onions
- 1/2 cup water
- 1 tbsp mushroom seasoning (optional)
Tteokbokki Sauce
- 1 tbsp gochujang
- 1 tbsp gochugaru
- 2 tsp minced garlic
- 1 tbsp tomato ketchup
- 1/2 tbsp agave
- 1 tbsp light soy sauce
- 1/2 tbsp rice wine vinegar
Garnish
- 2 tsp toasted sesame oil
- toasted sesame seeds
- spring onions
Instructions
- If using dried rice cakes, soak them in water for about 30 minutes to soften. You can use fresh ones readily.
- Pan fry tofu slices in olive oil until crispy. You can also bake or air fry them.
- In a bowl, mix together the gochujang, gochugaru, soy sauce, ketchup, agave and rice wine vinegar. Set aside.
- In a large pan or skillet, add oil. Saute white part of scallions and minced garlic for 1 minute until fragrant. Add in the sauce mixture.
- Add 1 cup water and mushroom seasoning to boil.
- Add the rice cakes to the sauce and cook for about 5 minutes until they start to soften. If using fresh rice cakes, 3 minutes would be ideal.
- Add the pan fried tofu. Cook for an 3-5 minutes, stirring occasionally, until the sauce thickens and everything is heated through.
- Remove from heat and serve hot, garnished with toasted sesame oil, toasted sesame seeds and green onions. Enjoy!