Snack · Korean · 15 min
Korean Tteokbokki (Spicy Rice Cakes) with Tofu
- Calories
- 1972
- Protein
- 82g
- Carbs
- 214g
- Fat
- 83g
Ingredients
- 8 oz (227 g) Tteokbokki rice cakes
- 7 oz (198 g) Firm tofu, pressed and cubed
- 2 tbsp (30 g) Gochujang (Korean chili paste)
- 1 tsp (2 g) Gochugaru (Korean chili flakes)
- 1 tsp (5 ml) Soy sauce
- 1 tsp (3 g) Minced garlic
- 1 cup (240 ml) Water
- 1 tbsp (5 g) Scallions, thinly sliced (for garnish)
- 1 tsp (5 ml) Sesame oil
- 1 tsp (5 ml) Rice vinegar
- 0.5 tsp (2 g) Sugar (optional, for balance)
- 3 oz (85 g) Sweet potato, peeled and cubed
Method
- 01Prepare the rice cakes: If using refrigerated rice cakes, soak them in warm water for 10-15 minutes to soften. Drain well.
- 02Prepare the sauce: In a medium saucepan, whisk together water, gochujang, gochugaru, soy sauce, minced garlic, rice vinegar, and optional sugar until well combined.
- 03Add the sweet potato and tofu to the sauce. Bring to a simmer over medium heat.
- 04Add the softened rice cakes to the saucepan. Stir gently to coat them in the sauce.
- 05Simmer, stirring occasionally, for 10-15 minutes, or until the rice cakes are tender and chewy, and the sauce has thickened. The sweet potato should be tender.
- 06Stir in the sesame oil just before serving.
- 07Garnish with sliced scallions.
- 08Serve hot.
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