Description
A popular Korean street food dish featuring chewy rice cakes simmered in a spicy, savory-sweet gochujang sauce with cabbage, scallions, and fish cakes, perfect for a comforting and fiery meal.
Ingredients
Units
Scale
- 1 lb Korean rice cakes (tteok), soaked if refrigerated
- 4 cups water
- 1 sheet kombu (dried kelp, optional for broth)
- 2 tbsp gochujang (Korean red chili paste)
- 1 tbsp gochugaru (Korean chili flakes)
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tsp minced garlic
- 1/2 small green cabbage, chopped
- 1/2 cup sliced scallions
- 1 cup Korean fish cakes, sliced
- Optional: boiled egg, sesame seeds, toasted nori for garnish
Instructions
- In a large pan, bring water and kombu to a gentle boil. Remove kombu after 5 minutes and discard.
- Add gochujang, gochugaru, soy sauce, sugar, and minced garlic. Stir well to form a smooth, spicy sauce base.
- Add the rice cakes and simmer for 8–10 minutes, stirring often to prevent sticking, until they are soft and chewy.
- Add chopped cabbage, scallions, and sliced fish cakes. Simmer for another 5 minutes until vegetables are tender and the sauce thickens.
- Serve hot, optionally garnished with a boiled egg, sesame seeds, and toasted nori strips.
Notes
- Soak refrigerated or frozen tteok in warm water for 20 minutes to soften before cooking.
- Adjust gochugaru and gochujang levels based on your spice preference.
- Kombu adds umami but can be omitted for a simpler broth.
- For a vegetarian version, omit fish cakes and use vegetable broth.
Nutrition
- Serving Size: 1 bowl
- Calories: 390 kcal
- Sugar: 8g
- Sodium: 880mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 45mg
