stir-fried rice cakes with kimchi

How to Make Kimchi Fried Rice Cakes

Kimchi fried rice cakes (Tteokbokki) is a beloved Korean dish, blending spicy, tangy, and chewy textures. Here’s a simple guide to making it at home.

Ingredients: 200g rice cakes, 150g kimchi (chopped), 2 tbsp gochujang (Korean chili paste), 1 tbsp soy sauce, 1 tsp sugar, 1 cup water or anchovy stock, 1 green onion (sliced), and optional toppings like boiled eggs or fish cakes.

Steps:

1. Prep: Soak rice cakes in warm water for 10 minutes to soften. Drain and set aside.

2. Sauté Kimchi: Heat 1 tbsp oil in a pan. Add kimchi and stir-fry for 2-3 minutes until fragrant.

3. Make Sauce: Add gochujang, soy sauce, and sugar. Mix well, then pour in water/stock. Bring to a simmer.

4. Cook Rice Cakes: Add rice cakes to the sauce. Cook for 5-7 minutes, stirring gently, until the sauce thickens and coats the cakes.

5. Finish: Turn off heat. Top with green onions, eggs, or fish cakes. Serve hot.

Tips: For extra flavor, add minced garlic or a dash of sesame oil. Adjust spiciness by varying gochujang. Enjoy this comforting dish as a snack or meal!