Chili Crisp Tteokbokki

Name: Chili Crisp Tteokbokki (Spicy Rice Cakes)
Yield: Serves 4 to 6
Cuisine: Korean
Ingredients: 2 Tbsp gochugaru; 4 garlic cloves, minced; 2½ cups [500 g] rice cakes (tteok), preferably frozen wheat, but refrigerated rice flour cakes also work (see Note); 2½ cups [500 g] rice cakes (tteok), preferably frozen wheat, but refrigerated rice flour cakes also work (see Note); 2½ cups [500 g] rice cakes (tteok), preferably frozen wheat, but refrigerated rice flour cakes also work (see Note); 2½ cups [500 g] rice cakes (tteok), preferably frozen wheat, but refrigerated rice flour cakes also work (see Note); 6 oz [170 g] Vienna sausages; 5 sheets [275 g] squared fish cakes, cut into triangles; 2 cups [170 g] chopped cabbage; ½ cup [120 ml] heavy cream, plus an extra drizzle for garnish; 3 large eggs; 6 green onions; ⅓ cup [70 g] chili crisp, plus more for garnish; ¼ cup [60 g] applesauce; 3 Tbsp gochujang; 3 Tbsp light soy sauce; 3 Tbsp granulated sugar

Spicy Rice Cakes

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Chili Crisp

By James Park

Published 2023

About

Tteokbokki, plump rice cakes simmered in spicy broth, is one of my favorite Korean dishes. The sound and appearance of chewy rice cakes and fish cakes, simmering in ruby-red, sweet-and-spicy broth, makes me so happy. Theoretically, the most basic version of tteokbokki has only a few ingredients: gochujang, gochugaru, soy sauce, and sugar, along with rice and fish cakes.

Nowadays, the boundaries of what tteokbokki can be are constantly challenged with more creative, wild options. Ros

Ingredients

Asia
Korea
Spicy

Ingredients

Method