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Easy Spicy Rice Cake Recipe

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Easy Tteokbokki Spicy Korean Rice Cakes Drive Me Hungry
Easy Tteokbokki Spicy Korean Rice Cakes Drive Me Hungry from drivemehungry.com

Description

Korean rice cakes, called tteok, are a popular snack or meal in Korea. They come in various shapes, sizes, and flavors, such as sweet, savory, or spicy. In this recipe, we will make spicy rice cakes with a chewy texture, perfect for a quick and easy snack or meal. The spicy sauce is made with gochujang, a Korean chili paste, and other common pantry ingredients. This recipe is gluten-free and can be made vegan by using vegetable broth instead of chicken broth.

Prep Time

The prep time for this recipe is about 10 minutes.

Cook Time

The cook time for this recipe is about 20 minutes.

Ingredient

For the rice cakes:
  • 1 pound of cylinder-shaped rice cakes
  • 4 cups of chicken or vegetable broth
For the sauce:
  • 3 tablespoons of gochujang
  • 2 tablespoons of soy sauce
  • 2 tablespoons of brown sugar
  • 2 tablespoons of rice vinegar
  • 1 tablespoon of sesame oil
  • 4 cloves of garlic, minced
  • 1 teaspoon of ginger, grated
  • 1 cup of water
For garnish:
  • 2 green onions, thinly sliced
  • 1 tablespoon of sesame seeds

Equipment

  • A large pan or wok
  • A wooden spoon

Method

  1. Soak the rice cakes in cold water for 10 minutes to soften them.
  2. In a bowl, mix all the sauce ingredients together until well combined.
  3. Drain the rice cakes and discard the water.
  4. In a large pan or wok, heat the sauce mixture over medium-high heat.
  5. Add the rice cakes and broth to the pan or wok and stir to coat the rice cakes with the sauce.
  6. Bring the mixture to a boil and then reduce the heat to low.
  7. Cook the rice cakes, stirring occasionally, until the sauce has thickened and the rice cakes are tender and chewy, about 15 minutes.
  8. Add more water if the sauce becomes too thick or dry.
  9. Garnish with green onions and sesame seeds before serving.
  10. Enjoy your spicy rice cakes hot.

Notes

  • You can find cylinder-shaped rice cakes at Korean or Asian grocery stores.
  • If you don't have gochujang, you can substitute it with sriracha or other hot sauce.
  • You can adjust the spiciness of the sauce by adding more or less gochujang.
  • You can also add vegetables, such as sliced carrots or cabbage, to the dish for extra flavor and nutrition.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 250
  • Total fat: 3g
  • Saturated fat: 0g
  • Cholesterol: 0mg
  • Sodium: 800mg
  • Total carbohydrate: 53g
  • Dietary fiber: 1g
  • Sugars: 9g
  • Protein: 3g

Recipe Tips

  • If you have leftovers, store them in an airtight container in the fridge for up to 3 days.
  • To reheat the rice cakes, add a splash of water to a pan or wok and heat the rice cakes over medium heat until warmed through.
  • Don't overcook the rice cakes, or they will become mushy.
  • Make sure to stir the rice cakes occasionally while cooking to prevent them from sticking to the pan or wok.
  • You can also serve the rice cakes with a fried egg on top for a more filling meal.

That's it! Now you have an easy and spicy rice cake recipe to enjoy anytime. Let us know in the comments if you tried this recipe and how it turned out.


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