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Korean Spicy Rice Cakes - Tteokbokki 떡볶이
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Prep Time
10
mins
Cook Time
10
mins
Course
Appetizer, Side Dish, Snack
Cuisine
Korean
Servings
4
Snack Servings
Ingredients
1x
2x
3x
2-3
leaves
Napa Cabbage (120g)
chopped
1 1/2
cups
Vegetable Stock
1
packet
Korean Rice Cakes
2
stalks
Spring Onion
sliced into 1 inch sticks
Paste Ingredients
2
tbsp
Gochujang
Korean Red Pepper Paste
1
tbsp
Gochugaru
Korean Red Pepper Flakes
1
tbsp
Soy Sauce
1/2
tsp
Salt
1
tbsp
Sugar
1
tbsp
Minced Garlic
1/4
tsp
White Pepper
1
tbsp
Vegan Fish Sauce
optional
Instructions
Mix all the Paste Ingredients together in a small bowl.
In a large saucepan, heat the vegetable stock on medium heat.
Add the spicy paste and stir to dissolve.
Add the cabbage and cook until soft.
Add the rice cakes, stir to cover in the sauce and simmer on low heat until sauce thickens.
Finally, stir in the spring onions and stir until they soften.
Serve hot!
Keyword
Korean Food, Korean Street Food, Rice Cakes, Tteokbokki, Vegan Korean Food
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