Ingredients
Scale
- 500g Korean rice cakes (tteok)
- 4 cups water
- 1/4 cup gochujang (Korean red pepper paste)
- 1 tbsp gochugaru (Korean red pepper flakes)
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp corn syrup (or honey)
- 2 cloves garlic (minced)
- 1 green onion (chopped)
- 1 tbsp sesame oil
- 1 sheet fish cake (optional)
- 1 boiled egg (optional)
- 1/2 cup cabbage (shredded, optional)
Instructions
- Soak the rice cakes in warm water for 10 minutes if they are hard.
- In a pot, mix water, gochujang, gochugaru, soy sauce, sugar, and corn syrup. Bring to a boil.
- Add minced garlic and rice cakes. Cook for 5-7 minutes until the sauce thickens.
- Add fish cake, cabbage, and boiled egg if using. Simmer for 2 more minutes.
- Drizzle sesame oil and sprinkle chopped green onions before serving.
Notes
- Adjust the spice level by reducing or increasing gochujang and gochugaru.
- For extra flavor, add a piece of dried kelp or anchovy broth instead of water.
- Serve immediately as the rice cakes harden when cooled.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg