Skip to content Back to your kitchenLoaded Tteokbokki
🇰🇷 Korean
Chewy Korean rice cakes simmered in a sweet-spicy gochujang sauce with cabbage and spring onions. Ready in about 25 minutes.
Prep 10 min Cook 15 min Serves 2 Easy Ingredients
- 🧄Garlic2 cloves, minced
- 🫙Vegetable Stock2 cups
- 🧅Spring Onions2, cut in lengths
- 🫙Soy Sauce1 tbsp
- 🫙Sugar1 tbsp
- 🌶️Gochugaru1 tbsp
- 🌾Rice Cakes400 g
- 🫙Gochujang2 tbsp
Optional extras
Instructions
- 1
Soak the rice cakes in warm water for 10 minutes if firm.
- 2
Bring the stock to a boil and stir in gochujang, gochugaru, sugar, soy sauce and garlic.
- 3
Add rice cakes and cabbage; simmer, stirring, 10–12 minutes until the cakes are soft and the sauce thickens.
- 4
Add spring onions, cook 1 minute and serve hot.
Chef's tip
Stir often: the starch from the rice cakes thickens the sauce and can catch on the pan.
Loaded Tteokbokki
- Time
- 25 min
- Serves
- 2
- Level
- Easy
- Prep / cook
- 10 / 15 min
Ingredients
- 🧄 Garlic2 cloves, minced
- 🫙 Vegetable Stock2 cups
- 🧅 Spring Onions2, cut in lengths
- 🫙 Soy Sauce1 tbsp
- 🫙 Sugar1 tbsp
- 🌶️ Gochugaru1 tbsp
- 🌾 Rice Cakes400 g
- 🫙 Gochujang2 tbsp
Optional
Steps
- Soak the rice cakes in warm water for 10 minutes if firm.
- Bring the stock to a boil and stir in gochujang, gochugaru, sugar, soy sauce and garlic.
- Add rice cakes and cabbage; simmer, stirring, 10–12 minutes until the cakes are soft and the sauce thickens.
- Add spring onions, cook 1 minute and serve hot.
