If you haven’t tried Tteokbokki, you’re missing out! Tteokbokki are Korean rice cake ‘noodles’ often stir fried with a spicy sauce made with Gochujang – Korean red pepper paste. In this recipe we also use Gochugaru – Korean red pepper flakes. Both ingredients add spice and flavour so scale them back if you have a low spice tolerance!
You can find all these ingredients at any Asian grocery store and some supermarkets.
In this recipe we use our best-selling Chicken Coriander dumplings, but you can make it plant-based by using some of our vegan dumplings and replacing the chicken stock with veggie stock.
Ingredients:
3 cups chicken stock
200g Korean rice cakes
1 pack House of Dumplings Chicken Coriander dumplings
2-3 sheets Korean fish cakes
Spring onion, roughly chopped
For the sauce:
2 tbsp soy sauce
2 tbsp sugar
1 tbsp gochugaru (korean chilli powder)
2 cloves garlic, minced
2 tbsp rice syrup
3 tbsp gochujang
Method:
- Boil chicken stock in a medium pot.
- Add sauce ingredients to the pot and bring to a boil.
- Add in spring onions, dumplings, rice cakes and fish cakes. Cook for about 10 minutes until rice cakes are softened and sauce is thick.
- Garnish with spring onion.
