Mustard Free Tteokbokki Spicy Rice Cakes
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Learn more →Ingredients
4 servings
For the sauce
- 2 cups anchovy-kelp broth or water
- 3 tbsp gochujang (korean red chili paste)
- 1 tbsp gochugaru (korean red pepper flakes)
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tsp sesame oil
- 1 lb (about 450g) cylindrical rice cakes (tteok), fresh or thawed
- 6 oz (170g) korean fish cakes (eomuk), cut into bite-sized pieces
- 3 scallions, cut into 2-inch pieces
For serving
- 2 tsp sesame seeds, for serving (optional)
Instructions
- 1
In a large skillet or wide saucepan, whisk together the anchovy-kelp broth, gochujang, gochugaru, soy sauce, and sugar until the gochujang is fully dissolved. Bring to a boil over medium-high heat.
- 2
Add the rice cakes and fish cakes to the boiling sauce. Stir to coat, then reduce the heat to medium and cook, stirring frequently, for 8–10 minutes, until the rice cakes are tender and chewy throughout and the sauce has thickened enough to coat them in a glossy layer.
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