Korean
TT - Chopped Rice Cake (Tteokbokki)
40
Mins
2
Serves
450
Kcal
- •1 pack (500g) Tiger Tiger Chopped Rice Cake
- •3 cups (700ml) water or anchovy/dashi stock
- •3 tablespoons Tiger Tiger Gochujang Hot Pepper Paste
- •1 tablespoon gochugaru (Korean red chilli flakes)
- •2 tablespoons soy sauce
- •1½ tablespoons sugar (or honey)
- •2 cloves garlic, finely minced
- •1 small onion, thinly sliced
- •2 spring onions, cut into 2-inch pieces (whites and greens separated)
- •2 sheets fish cake (eomuk), cut into bite-sized triangles (optional)
- •2 boiled eggs, peeled (optional)
- •1 teaspoon toasted sesame seeds, to garnish
- •1 teaspoon sesame oil, to finish
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Soak Rice Cakes: Place the Tiger Tiger Chopped Rice Cakes in a bowl of cold water and soak for 15-20 minutes to soften. If the cakes are already soft/fresh, a quick 5-minute rinse is enough. Drain and set aside.
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Make the Sauce Base: In a small bowl, whisk together the Tiger Tiger Gochujang Hot Pepper Paste, gochugaru, soy sauce, sugar, and minced garlic until smooth. Set aside.
- •
Build the Broth: Pour 3 cups of water (or anchovy/dashi stock) into a wide pan or shallow pot. Add the sliced onion and the white parts of the spring onions. Bring to a gentle boil over medium-high heat.
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Add Sauce & Rice Cakes: Stir the Tiger Tiger Gochujang sauce mixture into the boiling broth until fully dissolved. Add the drained rice cakes and fish cake pieces. Stir well to coat everything in the sauce.
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Simmer Until Thickened: Let the mixture bubble away over medium heat for 8-10 minutes, stirring occasionally to prevent sticking. The rice cakes will turn chewy and plump, and the sauce will reduce into a glossy, thick coating. If it gets too thick, splash in a little more water.
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Finish & Garnish: Add the boiled eggs and the green parts of the spring onions. Stir gently for another 1-2 minutes. Turn off the heat, drizzle with sesame oil, and sprinkle with toasted sesame seeds.