Tteokbokki - Spicy Korean Rice Cakes

Tteokbokki - Spicy Korean Rice Cakes

Tteokbokki is a popular street food all over South Korea. You can use frozen, fresh, or even dried Tteok. If you're not spicy-adverse, this is one of those dishes that you'll fall forever in love with. The pictured dish substitutes tatsoi for the napa cabbage, and pork belly for the bacon (it's what I had around!). If using pork belly, add additional soy sauce or salt to taste.

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Course: Lunch, Side Dish, Street Food

Cuisine: Korean

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Author: My Hungry Traveler

Equipment

Wok or large saucepan
Colander

Ingredients

1 lb Tteok, fresh, dried, or frozen
6 oz Bacon, cut into 1 inch slices (or pork belly)
3 cups Napa cabbage, cut crosswise into ⅔-inch wide slices
4 tsp Sesame oil
1 tsp Soy sauce
1 medium Onion, thinly sliced
4 cloves Garlic, chopped
4 tbsp Gochujang (Korean chili paste)
4 tsp Sugar
4 Scallion, 1 cut into ¼-inch slices for garnish and the rest cut crosswise into 1-inch slices
1 tbsp Toasted sesame seeds

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Instructions

Soak dried Tteok in cold water for 10 minutes. Drain and dry on paper towels.
Meanwhile, heat a wok over medium-high heat. Add bacon and cook until crisp but not burned. Remove to paper towels and pour excess fat from the wok. Turn heat up to high and stir-fry onion, garlic, scallion pieces, cabbage, and soy until vegetables begin to get tender, about 3 minutes.
Add gochujang and mix. Add ½ cup water, sesame oil, cooked bacon, sugar, and tteok. Mix and let simmer until the sauce thickens and tteok is soft and chewy. Add a little water if necessary.
Adjust seasoning with sugar and gochujang. Serve garnished with ¼-inch scallion slices and sesame seeds.

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