Tteokbokki or stir-fried rice cakes is a popular Korean food made from small-sized garae-tteok (long, white, cylinder-shaped rice cakes) called tteokmyeon (“rice cake noodles”).
The original Korean tokboki is made with Gochujang hot paste. You can buy and use this sauce, and you can also use the sweet and sour ones that I use in this recipe.
The sweet and sour sauce is made from tomato sauce, rice vinegar, starch, sodium glutamate, sesame oil, salt. And you can buy it.
- Rice cakes – 400 g
- Sauce – 200 g, sweet – sour, or gochujang sauce
- Peppers – 2 pieces
- Onion – 1 head
- Carrots – 2 pieces
- Water – 500 ml
- Oil – 3 tbsp
- Sesame – for sprinkling.
- Previously clean and cut peppers and carrots into thin and long pieces, and onions into thin crescents.
- Heat the oil at a moderate temperature in a deep frying pan.
- Fry the vegetables for about 5 minutes. Add the rice cakes, stir and fry for about 2 minutes. Add water and sweet and sour sauce and stir.
- Leave the dish to cook for about 15-20 minutes at a moderate temperature until the rice cakes soften and the sauce thickens.
- When done, briefly fry the sesame seeds in a heated pan over a fire and sprinkle with the dish.
Serve warm and enjoy!