stir-fried rice cakes with spicy cabbage

How to Make Spicy Cabbage and Rice Cake Stir-Fry

Spicy cabbage and rice cake stir-fry (tteokbokki) is a beloved Korean dish, loved for its chewy texture and sweet-spicy flavor. Here’s a simple guide to making it at home.

Ingredients:

- 200g rice cakes (fresh or dried), soaked in warm water if dried

- 150g napa cabbage, cut into bite-sized pieces

- 100g fish cakes, sliced diagonally

- 2-3 green onions, chopped

- 3 cloves garlic, minced

- 2 tbsp gochujang (Korean chili paste)

- 1 tbsp gochugaru (Korean chili flakes, adjust to taste)

- 1 tbsp soy sauce

- 1 tbsp sugar

- 500ml anchovy or vegetable stock

- 1 tbsp cooking oil

Steps:

1. Prep: Soak rice cakes in warm water for 10 minutes (if using dried), then drain. Chop cabbage, fish cakes, and green onions. Mince garlic.

2. Sauté: Heat oil in a pan over medium heat. Add garlic and stir-fry until fragrant (30 seconds). Add gochujang and gochugaru, cook for 1 minute until deep red.

3. Simmer: Pour in stock, then add cabbage and fish cakes. Bring to a boil, then reduce heat and simmer for 3-4 minutes until cabbage softens.

4. Cook Rice Cakes: Add rice cakes, soy sauce, and sugar. Stir gently, ensuring cakes are coated. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens and rice cakes turn chewy.

5. Finish: Add green onions, cook for 1 more minute. Serve hot, garnished with sesame seeds or a soft-boiled egg if desired.

Enjoy this comforting, fiery dish that’s perfect for any occasion!