Spicy Korean Rice Cakes (Tteokbokki) with Kimchi Slaw

Allergens

Gluten, Soy

Ingredients

• 200g Korean rice cakes (Tteok)
• 1 cup kimchi, roughly chopped
• 3 tbsp gochujang (Korean red chili paste)
• 2 cloves garlic, minced
• 1 small onion, thinly sliced
• 1 cup water or chicken broth
• 2 tbsp soy sauce
• 1 tsp sugar
• Salt, to taste
• Cooking oil, for frying
• Green onions and sesame seeds, for garnish

Instructions

1. In a large pan, heat cooking oil over medium heat. Fry the rice cakes until they turn golden brown. Remove from the pan and set aside.
2. In the same pan, add minced garlic and sliced onions. Sauté until fragrant and translucent.
3. Stir in gochujang and cook for 1 2 minutes to release its aroma.
4. Add chopped kimchi to the pan and stir well. Pour in water or chicken broth, followed by soy sauce and sugar. Bring the mixture to a simmer.
5. Add the fried rice cakes back into the pan and season with salt as needed. Cook for another 3 4 minutes until everything is heated through.
6. Serve hot, garnished with green onions and sesame seeds.

Chef’s Insight

The key to perfect Tteokbokki is finding the right balance of spiciness and umami flavors. Don't be afraid to adjust the gochujang or soy sauce to suit your taste buds.

Notes

Serve with a cold beer or soju for an authentic Korean experience.