Tteokbokki
The perfect accompaniment to Korean dishes, this Tteokbokki recipe is full of flavour. Learn how to make the recipe and add to your menu today.
Ingredients
Soak The Rice Cakes:
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Tkeokbokki (Long Rice Cakes) 750.0 g
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Green cabbage 275.0 g
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Spring Onions 1.0 g
Preparing The Sauce:
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Red Chilli Pepper Paste (Gochujang) 100.0 g
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Red Chilli Pepper Flakes (Gochugaru) 25.0 g
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Soy sauce 40.0 ml
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Sugar 40.0 g
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Garlic cloves, minced 5.0 pc
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Water 1.4 l
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Red Chilli Pepper Paste (Gochujang)
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Water
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Red Chilli Pepper Flakes (Gochugaru)
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Soy sauce
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Sugar
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Garlic cloves, minced
![Knorr Ikan Bilis Seasoning Powder [Sri Lanka Only] (6x1KG)](/dam/global-ufs/mcos/meps/sri-lanka/calcmenu/products/LK-products/packshots/knorr/knorr-ikan-bilis-seasoning-powder-sri-lanka-only-6x1kg/packshot.png/jcr:content/renditions/cq5dam.thumbnail.140.140.jpeg "Knorr Ikan Bilis Seasoning Powder [Sri Lanka Only] (6x1KG)")
Finish The Dish:
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Crab Sticks 250.0 g
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Sesame oil 60.0 ml
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Sesame seeds 30.0 g
Preparation
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Soak The Rice Cakes:
- Soak the rice cakes for about 20 minutes if hardened or refrigerated. Cut the fish cake, cabbage, and spring onions into 5cm pieces.
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Preparing The Sauce:
- Made the fish stock by diluting Ikan Bilis seasoning Powder with water to a large pan. Stir in the sauce ingredients. Bring it to a boil over medium high heat, stirring to dissolve the red chilli paste (gochujang).
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Finish The Dish:
- Add the rice cakes. Boil until the rice cakes become very soft and the sauce has thickened, about 8 to 10 minutes.
- Stir frequently so the rice cake doesn’t stick to the bottom of the pan.
- Add the vegetables and fish cakes. Continue to boil, stirring constantly, for an addition 4-6 minutes.
- Taste the sauce, and adjust the seasoning if needed.
- Add the sesame oil and optional sesame seeds right before turning off the heat. Serve immediately.
