Rice Cake Stir Fry
Tteokbokki, spicy stir-fried rice cakes, is a highly popular Korean street food and a delicious comfort food you can easily make at home. The spicy, slightly sweet, and chewy rice cakes are simply addictive!
1 pound tteokbokki tteok 떡볶이 떡 (about 24 3-inch long rice cake pieces) – can be found in Korean or asian market.
1 green bell pepper
1 red bell pepper
1/3 red onion
3 cups anchovy broth or water
3 tablespoons Korean red chili pepper paste gochujang, or your favorite spicy sauce.
1 – 3 teaspoons red chili pepper flakes, optional
1 tablespoons soy sauce
2 tablespoons sugar (or use 1 tablespoon if you like it less sweet)
1 tablespoon minced garlic
1 teaspoon sesame seeds, optional.
Step 1: Soak the rice cakes for about 20 minutes if hardened or refrigerated. Cut the fish cake, bell pepper, and onion into about 2-inch long pieces.
Step 2: Heat up a pan, add onion and stir for 20 seconds. Add the anchovy broth (or water) to a large pan. Stir in the sauce ingredients. Bring it to a boil over medium high heat, stirring to dissolve the red chili pepper paste (gochujang). Add rice sticks and bring up to a boil. Boil until the rice cakes become very soft and the sauce is thickened, about 8 – 10 minutes. Stir frequently so the rice cakes don’t stick to the bottom of the pan.
Step 3: Add the vegetables. Continue to boil, stirring constantly, for an additional 4 – 6 minutes. Depending on rice cakes, you may need more time to reach a desired level of softness. Add more broth or water as necessary. Taste the sauce, and adjust the seasoning if needed. Add the sesame seeds. Serve immediately.