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Tteokbokki (South Korea)

Name: Tteokbokki (South Korea)
Total time: 20 min
Yield: serves 4
Ingredients: 400 g Korean rice cakes (tteok); 3 tbsp Korean chili paste (gochujang); 1 tbsp Korean chili flakes (gochugaru); 1 tbsp Sugar; 2 cloves Garlic; 2 stalks Spring onion; 300ml Stock

Preparation time: 20 min
Servings: serves 4

Ingredients

serves 4

Korean rice cakes (tteok) — to buy400 g
Korean chili paste (gochujang) — to buy3 tbsp
Korean chili flakes (gochugaru) — to buy1 tbsp
Sugar — to buy1 tbsp
Garlic — to buy2 cloves
Spring onion — to buy2 stalks
Stock — to buy300ml

Preparation

If the rice cakes are hard or frozen, soak them in warm water for 10 minutes to soften before cooking — if they're already soft (fresh), you can skip this step.
Bring the stock to a boil with the gochujang, gochugaru, sugar and crushed garlic, mixing well to dissolve the chili paste without lumps.
Add the rice cakes and simmer for 8-10 minutes over medium heat, stirring regularly so they don't stick to the bottom, until the sauce thickens and coats each piece well and the rice cakes are nicely tender.
Taste and adjust the heat or sweetness to your liking: more gochugaru for extra heat, a touch more sugar to soften it.
Sprinkle with sliced spring onion and serve immediately, piping hot: rice cakes firm up as they cool, so this dish doesn't keep well.