Tteokbokki (Korean Spicy Rice Cakes)
A delicious homemade version of tteokbokki made from scratch using simple pantry ingredients. These chewy rice cakes are tossed in a bold, spicy, and slightly sweet sauce that is totally addictive. Perfect for a quick snack or fun homemade Korean-inspired meal!
Servings: 2
Ingredients
- 1/2 cup rice flour
- 5 tbsp sabudana flour sago flour
- 1 tbsp corn flour
- 1/2 tsp salt to taste
- 1 tsp sugar
- 1 cup boiling water
- 2 tbsp oil
- 4 garlic cloves chopped
- 1 tsp chili flakes
- 1 tbsp sesame seeds
- 1 tsp sugar
- 2 tsp red chili powder
- 1/2 tsp salt
- 2 tbsp Maggi hot and sweet sauce
- 2 tsp soy sauce
- 1 cup water
- 2 tbsp fresh coriander chopped
Instructions
- In a bowl, mix rice flour, sabudana flour, corn flour, salt, and sugar, then pour in boiling water and mix well.
- Microwave for 1 minute 50 seconds, remove, mix again, and add a little water if needed.
- Microwave again for 1 minute 20 seconds and let it cool slightly.
- Add a little oil and knead into a smooth dough.
- Roll the dough into logs and cut into small pieces.
- Heat oil in a pan and cook garlic until fragrant.
- Add chili flakes, sesame seeds, sugar, red chili powder, salt, M.aggi sauce, soy sauce, and water, then mix and bring to a simmer.
- Add the rice cakes and cook until coated and heated through.
- Garnish with fresh coriander.
Notes
- If the dough feels dry while kneading, add a few drops of water to soften it
- Sesame seeds can be added on top as an additional optional topping for extra crunch and flavor