This chewy Korean rice cake dish is spicy, savory and sweet 😋 you can add anything you really want to it, but for this recipe I added some bean curd sticks, marinated chicken thigh and king oyster mushrooms 🍄The alarmingly red spicy gochujang sauce keeps you warm for sure, and I particularly love eating this dish on cold, rainy or wintery days. This dish goes well with Japanese or Korean Berkshire Pork Sausages, enoki mushrooms, shimeji mushrooms, spam, and more! Some folks also like to add ramen to it, making it a "rabokki" instead of "tteokbokki". It can get pretty spicy, but you can adjust the amount of gochugaru and gochujang and add more agave nectar or sugar for sweetness to balance it out for something more mild. I absolutely love the chewiness of the rice cake, and the fiery spicy sauce definitely wakes up the senses!
The Chinese equivalent of the Korean rice cake is usually more flat, oval shaped and is often eaten during holidays. I personally like the Korean rice cake more though, because the cylindrical shape gives it more of a delightful chew 😊
Here is my recipe (I also added a little bit of prickly ash oil for that spicy mala flavor ❤)
SPICY TTEOKBOKKI KOREAN RICE CAKE
• Korean Tteokbokki rice cake 1/4-1/3 bag
• 1 tbsp Gochugaru (Korean red pepper flakes/powder)
• 2 oz chicken thigh
• 1/2 cup julienned king oyster mushroom
• 1 oz bean curd sticks
• 2 tbsp gochujang
• 1 tbsp oyster sauce
• 2 tbsp agave nectar
• 1 tsp mala prickly ash oil
• 1/2 tbsp minced garlic
• 1/2 cup water
1. Cook garlic and chicken until cooked through. Add julienned king oyster mushrooms and bean curd sticks and mix.
2. Add rice cakes, 1/2 cup water, gochujang, oyster sauce. Add agave nectar and gochugaru to desired sweetness and spice level.
3. Mix well and let cook on medium high heat until sauce becomes thick and sticky, and the rice cakes are cooked to desired softness. Serve with some scallions on top. Enjoy!
Until next time,
Just a gal who loves to eat and cook ❤