Tteokbokki Recipe Without Gochujang

TTEOKBOKKI - SPICY STIR-FRIED RICE CAKES

Tteokbokki - Spicy stir-fried rice cakes image

Tteokbokki, a spicy stir-fried rice cake dish, is a highly popular Korean street food and a delicious comfort food you can easily make at home. The spicy, slightly sweet, and chewy rice cakes are simply addictive!

Provided by Hyosun

Time 30m

Number Of Ingredients 15

Ingredients

1 pound tteokbokki tteok 떡볶이 떡 (about 24 3-inch long rice cake pieces) (See Note 1)
1-2 eomuk 어묵 (fish cake) sheets
4 ounces green cabbage (yangbaechu, 양배추)
1-2 or scallions
1 tablespoon minced garlic
8-10 medium to large dried anchovies (마른멸치), about 0.5 ounces (15 grams)
1 piece dasima (dried kelp), about 3-inch square
1/4 medium onion, roughly sliced
3 cups anchovy broth (or water (use 4 cups for more sauce))
3 tablespoons gochujang, 고추장 (See Note 2)
1-3 teaspoons gochugaru, 고추가루 (See Note 3)
1 tablespoon soy sauce
2 tablespoons sugar (use 1 tablespoon for less sweet tteokbokki)
1 tablespoon corn syrup (or oligo syrup) - use more sugar if not using
2 boiled eggs

Steps:

Soak the rice cakes for about 20 minutes (can be longer for refrigerated rice cakes).
Cut the fish cake, cabbage, and scallions into about 2-inch long pieces.
To a large pan, add the dried anchovies, dried kelp, and onion along with 5 cups of water. Bring it to a boil over medium high heat, and continue to boil for 10 minutes. Reduce it close to medium if your heat is very high. Remove the anchovies, dasima and onion from the broth.
Add the sauce ingredients to the pan, stirring to dissolve the red chili pepper paste (gochujang).
Add the rice cakes. Boil until the rice cakes become very soft and the sauce is thickened, about 8 - 10 minutes. This can take longer, depending on your rice cakes. Stir frequently so the rice cakes don't stick to the bottom of the pan.
Drop the vegetables, garlic, and fish cakes in. Continue to boil, stirring occasionally, for an additional 4 - 6 minutes. Depending on rice cakes, you may need more time to reach a desired level of softness. Add more broth or water as necessary. Drop in the scallions and boiled eggs with 2 to 3 minutes remaining. Taste the sauce, and adjust the seasoning if needed. Serve hot.

VEGAN TTEOKBOKKI (떡볶이) WITH VEGETABLES

Vegan Tteokbokki (떡볶이) with Vegetables image

This Vegan Tteokbokki (Spicy Korean Rice Cakes) is chewy, saucy, spicy, and loaded with veggies! A plant-powered twist on the classic Korean street food.

Provided by Caitlin Shoemaker

Categories Main

Time 35m

Number Of Ingredients 13

Ingredients

2 1/2 cups (590 ml) low-sodium vegetable broth (homemade or store-bought)
3 green onions, roughly chopped; white and green parts separated
1/4 head napa cabbage, thinly sliced
2 carrots, peeled and sliced
1 tablespoon minced garlic (3 to 5 cloves)
2-3 tablespoons gochujang (Korean red pepper paste)
1 tablespoon gochugaru (Korean red pepper flakes; optional)
2 tablespoons low-sodium tamari or soy sauce
1 teaspoon cane or coconut sugar
4 ounces shiitake mushrooms, chopped into bite-sized pieces
16 ounces (450 g) Korean rice cakes (thawed if frozen)
1 1/2 teaspoons toasted sesame oil (optional)
sesame seeds, for garnish (optional)

Steps:

Add the vegetable broth to a deep pan or pot and bring to a simmer over high heat. Add the cabbage, white parts of the green onions, carrot, and garlic; reduce the heat to medium-low and simmer for 2 to 3 minutes.
Stir in the gochujang (paste), gochugaru (flakes), tamari, and sugar. Add the mushrooms and simmer for an additional 1 to 2 minutes.
Add the rice cakes to the pan/pot and simmer for 15-20 minutes, stirring occasionally. The rice cakes will soften and grow a larger, while the sauce will decrease and thicken.
Turn the heat off and stir in the green onions and sesame oil (optional). Top with sesame seeds, then serve warm.

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