My usual Tteokbokki

At an Tteokbokki dish event I have explained that I usually make the dish a bit hotter. ( I make rather mild ones at public event) and some of you had asked me how I usually cook them.

So this one is my personalized Tteokbokki recipe.

This method is bit different form the method I shared at the event.

Also I usually add red bell peppers instead of potatoes,and soft tofu instead of store bought fried tofu.

Ingredients for 2-3 servings

★1tbsp Gochujang(if it's too spicy replace some with mild miso)

★2tsp sugar

★1 clove of garlic (finely chopped)

★1/2 tsp sweet or smoked paprika powder

★1/2 tsp vegan broth (powder)

★250g water

1tbsp oil (of your choice)

100g sliced red bell pepper (or any other veg)

100g sliced Asian soft tofu

50g green onion or leeks

250g Tteokbokki （See image down below)

pepper to taste

I normally only use Gochujang but sometimes make it milder with this kind of brown mild miso.

Step 1

Drizzle some oil in a frying pan.

Fry sliced tofu until golden.

Step 2

Add Tteokbokki (rice cakes) into the same pan.

Toast the surface of the rice cakes, then add chopped garlic.

Continue to stir-fry until garlic is fragrant.

(These rice cakes are still hard but no worries)

Step 3

Add chopped vegetables , spices and sugar.

Keep stir frying for 1-2 minutes.

Step 4

Add Gochujang and 250g water lastly.

Bring it to a boil.

Step 5

Reduce heat to medium high heat and let it simmer for about 15minutes.

Step 6

When rice cakes are tender enough and the sauce is stickier the dish is done:)

Sprinkle some black pepper to serve.

Note

This is the Tubular type rice cakes I used for this recipe.

I didn't add any miso this time but depends on the guests, sometimes I replace a part of Gochujang with normal brown miso to reduce the chili level.