Ingredients
- 1 package Tteok (rice cakes)
- 2 tablespoons gochujang (Korean chili paste)
- 1 cup fish cakes (or tofu for vegetarian option)
- 2 scallions, chopped
- 3 cloves garlic, minced
- 1 teaspoon sugar
- 1 tablespoon sesame oil
- Water (as needed)
Instructions
- Prepare the Ingredients: Slice the rice cakes if not pre-sliced. Set aside. Chop the scallions, mince the garlic, and slice any other ingredients you’re using.
- Cook Aromatics: In a skillet, heat a splash of sesame oil over medium heat. Add the garlic and sauté until fragrant, about 30 seconds.
- Mix in Gochujang: Add the gochujang to the skillet and stir it into the garlic, letting it cook for a minute.
- Add Liquid: Pour in a bit of water to create a sauce, aiming for a thick but pourable consistency.
- Incorporate the Tteok: Toss in the rice cakes, stir to coat them in the sauce, and simmer for 5-7 minutes until tender.
- Final Touches: Stir in fish cakes (or vegetables) and cook for an additional 2-3 minutes. Add sugar and stir well to balance the spice.
- Garnish and Serve: Remove from heat, garnish with scallions and sesame oil, and serve hot.
Notes
Make sure to control the texture of the rice cakes. Avoid overcooking them for the best experience.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
- Diet: Vegetarian