Spicy Wok Braised Rice Cakes

Tteokbokki has its roots in the Joseon Dynasty (1392–1897) in Korea, where it was initially consumed as a royal court dish. It was made by stir-frying garaetteok, cylindrical rice cakes, in a sauce made from soy sauce, sesame oil, and other seasonings. The modern version of tteokbokki, featuring a spicy sauce made with Gochujang (Korean red chili paste), emerged in the mid-20th century. Gochujang, a fermented condiment made from red chili peppers, glutinous rice, fermented soybeans, and salt, added a new depth of flavour and fiery kick to the dish.

Cooking spicy wok-braised rice cakes with Gochujang sauce in a wok offers numerous benefits, including quick cooking, enhanced flavour, and the ability to customise the dish to your liking.

Spicy Wok Braised Rice Cakes

As an alternative to my favourite Doubanjiang Chilli Sauce, let me introduce you to its Korean counterpart, Gochujang; equally pungent with that unmistakable fermented bean aroma, yet a little more subtle with a sweet and tangy vibe.

Servings 2

Prep Time 10 minutes mins

Cook Time 18 minutes mins

Ingredients

• 500 g Asian Rice Cakes
• 2 Garlic Cloves minced
• 2 tsp Chilli Flakes
• 5 Spring Onions whites and greens separated, cut into 5cm lengths
• 200 g Nappa Cabbage Chinese Leaf, cut into bite size pieces
• 175 g Asian Fish Cake or Fish Ball cut into slices
• 3 tbsp Gochujang Chilli Paste
• 1 tbsp Light Soy Sauce
• 2 tbsp Fish Sauce
• 2 tbsp Sugar
• 750 ml Fish Stock

Instructions

• Begin by loosening your rice cakes in warm water, follow the instructions on the packet for this.
• Add the fish stock, sugar, fish sauce, soy sauce, Gochujang paste, spring onion whites, chilli flakes and garlic to your wok and gently bring to a simmer, stirring to ensure the sugar has dissolved and the ingredients are well combined.
• Add your soaked rice cakes and cook for 8-10 minutes until tender,
• Then add the fish cakes and cook for a further 2-3 minutes
• Finally add the Nappa cabbage and spring onion greens and cook for 2 more minutes.
• Check for seasoning and if required add a little more Gochujang paste or fish sauce to your liking.
• Transfer to deep serving bowls and tuck in, this is best served hot.

Calories: 139kcal

Course: Snacks

Cuisine: Korean

Keyword: Rice Cake, Spicy, Sweet, Vegan

Collection: One Wok or One Pot recipes, Vegetarian & Vegan recipes

Nutrition

Calories: 139kcal | Carbohydrates: 19g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 3184mg | Potassium: 538mg | Fiber: 2g | Sugar: 14g | Vitamin A: 910IU | Vitamin C: 7mg | Calcium: 159mg | Iron: 2mg