Tteokbokki, or spicy Korean rice cakes, is a wonderfully versatile and easy weeknight meal. This dish centers around two key components: the chewy rice cakes and the vibrant chili paste sauce. The unique texture of the rice cakes, soft yet chewy, is undeniably addictive. As they simmer in the sauce, they absorb the flavor and contribute to its creamy consistency.
Rice cakes are made from rice flour and hot water. While they can be made by hand, most of us opt for the convenience of pre-made rice cakes. These can be found in various shapes and sizes in the refrigerated section of Asian grocery stores or purchased online. Refrigerated rice cakes generally offer a superior texture, but pantry-stable options are a great backup for quick meals.
The heart of tteokbokki lies in its rich and flavorful sauce. This sauce primarily consists of gochujang, a savory, sweet, and spicy fermented red chili paste. Gochugaru (red chili powder) and sugar are also incorporated to balance the spice and sweetness levels. Gochujang, a staple in Korean cuisine, is made from gochugaru, glutinous rice, fermented soybean powder, barley malt powder, and salt. It’s readily available in most major grocery stores and online, and it keeps remarkably well in the refrigerator.
The traditional version of tteokbokki starts with a flavorful dashi broth. Kombu (dried kelp) and bonito flakes are simmered in water to create a base rich in umami and smoky notes. This enhances the overall complexity of the dish compared to using plain water. The kombu is removed, and the bonito flakes are steeped in the hot broth before being strained out.
While the dashi simmers, the gochujang, gochugaru, and sugar are combined to form the chili paste. This paste is then added to the simmering dashi along with the rice cakes. The mixture is cooked, stirring occasionally, until the sauce thickens and the rice cakes become plump and chewy.
Traditional tteokbokki is often served with boiled eggs and fish cakes, although these additions are optional. A simple garnish of green onions and black and white sesame seeds completes the dish.
While traditional tteokbokki is undeniably delicious, it can be quite carb-heavy. A healthier and more substantial version incorporates lean protein and vegetables. Ground beef is browned and set aside, while asparagus is sautéed with garlic and ginger until slightly browned. Then, the rice cakes are cooked according to package directions with the included seasoning paste and vegetable mix. Finally, the cooked beef and asparagus are added back to the pan and combined with the rice cakes and sauce.
The seasoning can be adjusted to taste, adding more gochujang or water as needed to achieve the desired consistency. This method easily stretches two servings of rice cakes into a meal for four or five people. Plus, the added protein and vegetables boost the nutritional value, creating a more balanced and satisfying meal.
Whether you prefer the classic simplicity of traditional tteokbokki or a heartier version packed with protein and vegetables, this dish is sure to become a weeknight favorite. Its versatility, ease of preparation, and delicious flavors make it a perfect choice for a quick and satisfying meal.
