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Korean Spicy Rice Cake Sauce Recipe

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Tteokbokki Korean Spicy Rice Cake Kimchimari
Tteokbokki Korean Spicy Rice Cake Kimchimari from kimchimari.com

Description

Korean spicy rice cake is a popular street food in Korea. It is chewy rice cakes cooked in a spicy sauce made with gochujang, a fermented red chili paste. The sauce is sweet, savory, and spicy all at once, making it a perfect match for the soft and chewy rice cakes. This recipe is easy to make and is perfect for those who love a bit of heat in their food.

Prep Time

The prep time for this recipe is about 10-15 minutes.

Cook Time

The cook time for this recipe is about 10-15 minutes.

Ingredients

  • 1 pound of rice cakes
  • 2 tablespoons of gochujang
  • 2 tablespoons of soy sauce
  • 2 tablespoons of sugar
  • 1 tablespoon of sesame oil
  • 1 tablespoon of minced garlic
  • 1 tablespoon of minced ginger
  • 1 cup of water
  • 2 green onions, sliced thinly

Equipment

  • A large non-stick skillet or wok
  • A wooden spoon or spatula
  • A measuring cup and spoons

Method

  1. Soak the rice cakes in cold water for about 15 minutes to soften them.
  2. In a bowl, mix together the gochujang, soy sauce, sugar, sesame oil, minced garlic, minced ginger, and water.
  3. Heat the skillet or wok over medium-high heat and add the sauce mixture.
  4. Stir the sauce until it starts to boil.
  5. Add the soaked rice cakes to the sauce and stir to coat them evenly.
  6. Cook the rice cakes in the sauce for about 8-10 minutes, stirring occasionally, until the sauce thickens and the rice cakes are cooked through.
  7. Add the sliced green onions and stir to combine.
  8. Serve hot.

Notes

  • If the sauce is too thick, add a little bit more water to thin it out.
  • If the sauce is too spicy, add more sugar to balance out the heat.
  • You can add other ingredients such as sliced carrots, cabbage, or beef to make it a more substantial meal.

Nutrition Info

Calories: 250 | Fat: 3g | Saturated Fat: 0.5g | Sodium: 650mg | Carbohydrates: 53g | Fiber: 2g | Sugar: 8g | Protein: 4g

Recipe Tips

  • Make sure to soak the rice cakes before cooking them to ensure they cook evenly.
  • Use a non-stick skillet or wok to prevent the rice cakes from sticking to the pan.
  • Stir the sauce frequently to prevent it from burning.
  • Adjust the amount of gochujang and sugar to your liking.

Enjoy this delicious and spicy Korean rice cake dish!


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