Best Tteokbokki Recipe - How To Make Spicy Korean Rice Cakes
Tteokbokki, a red-hot spicy Korean dish that translates to "stir-fried rice cake," is a popular bar food and street snack that's hearty enough to double as a dinner main.
Keywords
- Asian
- dairy-free
- lunch
- main dish
- side dish
- weeknight meals
Ingredients
- 1 oz. dried anchovies, gutted (about 40 small anchovies)
- 6 c. water
- 12 dried shiitake mushrooms
- 6" square piece dried kelp
- 3/4 tsp. kosher salt
- 1 lb. Korean rice cakes
- 1 tbsp. grapeseed oil
- 1 tbsp. gochugaru (Korean red chili pepper flakes)
- 1/4 c. gochujang (Korean red chili pepper paste)
- 2 large cloves garlic, minced
- 1 tsp. low-sodium soy sauce
- 2 tsp. white vinegar
- 1 tbsp. honey
- 2 to 3 c. anchovy broth, divided
- 6 oz. Korean fish cakes, cut into bite-sized triangles
- 3 green onions, sliced into 2" pieces, plus more for garnish
- 1 tsp. toasted sesame oil
- Toasted sesame seeds, for garnish
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