🇰🇷 Korean

Rice Cakes Jeongol

Name: Rice Cakes Jeongol
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: to taste Salt; 1, diced Garlic; 3 cloves, minced Ginger; 200 g Mushrooms; 1 tbsp Sesame Oil; 1 litre Stock or Broth; 300 g Napa Cabbage; 1/2 tsp Gochugaru; small handful Perilla Leaves; 400 g Rice Cakes; 2 tbsp Gochujang

🇰🇷 Korean

Gentle simmered rice cakes in a fragrant broth, finished with fresh herbs — the korean answer to "something light tonight". 30 minutes of mostly hands-off cooking.

Prep 10 min Cook 20 min Serves 4 Easy

Ingredients

Saltto taste
Garlic1, diced
Ginger3 cloves, minced
Mushrooms200 g
Sesame Oil1 tbsp
Stock or Broth1 litre
Napa Cabbage300 g
Gochugaru1/2 tsp
Perilla Leavessmall handful
Rice Cakes400 g
Gochujang2 tbsp

Instructions

1
Sweat the garlic in the Sesame Oil until translucent but not browned, about 5 minutes.
2
Add the ginger and gochugaru and cook for 30 seconds more.
3
Pour in the stock, bring to a simmer, and add the rice cakes.
4
Simmer gently until the rice cakes is just cooked through and the broth tastes rounded.
5
Ladle into warm bowls and top each with perilla leaves and a grind of black pepper.

Chef's tip

Taste and adjust the salt at the end; sauces concentrate as they reduce.

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Watch how it's made

Video: "Rich taste and real local Tteokbokki: How to make Jeukseok Tteokbokki and spicy shrimp rice cake" · on YouTube