Tteokbokki (Korean Rice Cakes in Gochujang Sauce)

Tteokbokki is a delicious and comforting dish of Korean rice cakes smothered in a sweet and savory, spicy gochujang sauce.

Course Appetizer, Main Course, Side Dish

Cuisine Asian, Korean

Prep Time 15

Cook Time 5

Total Time 20

Servings

Calories 476kcal

1 tablespoon gochujang (Korean red pepper paste) or to your taste, depending on how spicy you like it
2 teaspoon gochugaru (Korean chili powder) or to taste
1 tablespoon maple syrup or other sweetner
1 ½ C anchovy broth
1 tablespoon vegetable oil
1 clove garlic minced
1 medium shallot minced
½ lb Korean rice cakes (cylindrical) rinsed and soaked in water for 10 minutes

In a bowl, combine gochujang, gochugaru (Korean chili powder), maple syrup (or other sweetener), anchovy broth and give it a stir. Set aside.
Heat up vegetable oil in a frying pan or large skillet over medium heat.
Add in minced garlic and shallot and sauté until aromatic and slightly softened.
Add in the rice cakes and pour in the gochujang-anchovy broth mixture.
Give it a stir and let it simmer uncovered, until the sauce thickens and the rice cakes swell, about 5 minutes.
Remove from heat, garnish with green onions/scallions, sesame seeds and a drizzle of sesame oil. Serve immediately.