Spicy Gochujang Glazed Rice Cakes
Chewy tteokbokki, a popular Korean street food, coated in a sweet and fiery gochujang sauce. This delightful snack offers a satisfying balance of heat and subtle sweetness, perfect for a quick craving.
Prep Time
25 min
Difficulty
Medium
Servings
2
Calories
350 kcal
Instructions
- 1
If using frozen rice cakes, soak them in warm water for 10 minutes to soften. Drain.
~10 min - 2
Mince the garlic.
~1 min - 3
In a medium saucepan, whisk together gochujang, gochugaru, soy sauce, sugar, minced garlic, and water to create the sauce.
~2 min - 4
Add the softened rice cakes to the saucepan with the sauce.
- 5
Bring the mixture to a simmer over medium heat, stirring occasionally, until the sauce thickens and coats the rice cakes.
~10 min - 6
Stir in the sesame oil and cook for another minute.
~1 min - 7
Chop the green onion for garnish.
~1 min - 8
Serve hot, garnished with chopped green onions.
Tips
- For a less spicy version, reduce the amount of gochugaru and gochujang. You can also add a touch of honey or corn syrup for extra sweetness.
- Tteokbokki is best enjoyed immediately after cooking. If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 2 days, but the texture might be slightly chewier.
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