VEGETARIAN TTEOKBOKKI: KOREAN SPICY RICE CAKES
Spicy rice cakes are a delicious and popular Korean street food made in less than 30 minutes.
Equipment
- Stove
Ingredients
- 7 oz Rice cakes You can add up to 14 oz's for this recipe
- 1/4 cup Gochujang (red pepper paste)
- 2 cups Vegetable broth
- 1 tbsp Gochugaru (red pepper flakes)
- 1 tbsp Sugar
- 1 tbsp Soy sauce
- 2 Eggs (hard boiled)
Instructions
- Make a paste mixing together your hot pepper paste, hot pepper flakes, pressed garlic, sugar, and soy sauce.
- Rinse and chop up your spring onions into roughly 2-inch pieces. If the white portion is thick, you can cut it in half.
- Bring your broth to a boil over medium-high heat.
- Add your paste to the broth and stir with a wooden spoon until it dissolves. Afterward, reduce to medium heat.
- Add your rice cakes, boiled eggs, spring onion pieces and let simmer for 10-15 minutes until your rice cakes are soft and tender and the sauce has thickened (wait a few minutes if using thin-sliced rice cakes as they take very little time to cook).
- Taste test and adjust as you like. If you prefer a sweeter flavor add more sugar. If your a spice lover, sprinkle in some extra Gochugaru.
- Serve and topped with sesame seeds and extra pieces of spring onion.