TTEOKBOKKI (KOREAN CHILI & SESAME RICE CAKES)
Republic of Korea
Prep: 10 minutes
Cook: 10 min
Difficulty: Easy
This proper comfort food dish from Korea, naturally gluten-free, is pure pleasure for spicy lovers!
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Ingredients
Metric
U.S.
To delight
4
people
500
g
“Tteok” rice cakes
2
garlic cloves
2
spring onions
3
càs
gochujang (Korean fermented chili sauce)
1
càc
grounded cayenne pepper
1.5
càs
coconut flower sugar
1.5
càs
soy sauce (tamari for gluten-free)
2
càc
sesame oil
500
ml
vegetable stock
sesame
Directions
Step 1
Thaw rice cakes by soaking them in boiling water for a few minutes.
Step 2
Meanwhile, mince garlic and finely chop spring onion.
Step 3
Blend the gochujang paste, chilli, coconut blossom sugar, soy sauce and minced garlic.
Step 4
Drain the rice cakes, coat in sesame oil, set aside.
Step 5
In a large pan, thicken hot sauce, stock and rice cakes for 10 minutes.
Step 6
Serve immediately with chopped spring onion and sprinkle with sesame.
