From our Popular Recipe results for Rice Cake
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Tteokbokki Spicy Rice Cake
Ingredients
- 1 pound of cylinder shaped rice cake, bought or homemade
- use a little more if you’re not adding hard boiled eggs and fish cakes
- 4 cups of water
- 7 large size dried anchovies, with heads and intestines removed
- 6 x 8 inch dried kelp
- cup hot pepper paste
- 1 tablespoon hot pepper flakes
- 1 tablespoon sugar
- 3 green onions, cut into 3 inch long pieces
- 2 hard boiled eggs, shelled (optional)
- ½ pound fish cakes (optional)
Method
- Add the water, dried anchovies, and dried kelp to a shallow pot or pan
- Boil for 15 minutes over medium high heat without the lid
- Combine hot pepper paste, hot pepper flakes, and sugar in a small bowl
- Remove the anchovies and kelp from the pot and add the rice cake, the mixture in the bowl, the green onion, and the optional fish cakes and hard boiled eggs
- The stock will be about 2 ½ cups
- Stir gently with a wooden spoon when it starts to boil
- Keep stirring until the rice cake turns soft and the sauce thickens and looks shiny, which should take about 10 -15 minutes
- If the rice cake is not soft enough, add more water and continue stirring until soften
- When you use freshly made rice cake, it takes shorter time
- If you use frozen rice cake, thaw it out and soak in cold water to soften it before cooking
- If you use frozen rice cake, thaw it out and soak in cold water to soften it before cooking
- Remove from the heat and serve hot