Easy Tteokbokki Recipe & Mukbang | Korean Spicy Rice Cake Recipe - Butterfingers Kitchen

​Tteokbokki was the first Korean dish that I had and it was pretty much "love at first taste". I love the spiciness as well as the chewiness of the rice cakes.
Before I thought it was difficult to make it, but I was lucky enough to have learnt this recipe from a Korean friend of mine. It turned out to be so easy, yet so delicious! This is my go-to dish when I don't feel like cooking too much. Oh, and it's vegetarian, too!
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Watch the video below for detailed instructions

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Ingredients:

• 1 - 1/4 cup water
• 1/4 an onion, sliced
• One stalk of scallion, chopped
• Mushroom of choice (shiitake, oyster or king oyster) or Korean fish cakes (optional)
• 1.5 - 2 tbsp hot pepper paste (gochujang)
• 2 tsp hot pepper flakes (gochugaru)
• 2 tsp sugar
• 1 cup rinsed tteokbokki (rice cake)
• 1 egg (optional)
• Grated cheese (optional)

This is for one serving.

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Instructions:

1. Add water to a skillet, turn on medium heat.
2. Add in onion and white part of scallion. Add in sliced mushroom (shiitake, oyster or king oyster) or Korean fish cakes. Bring to a boil
3. Add in 1/4 cup water if needed. Cook till vegetable softened
4. Add in gochujang, as much as you can handle*
5. Add in gochugaru, and sugar and a pinch of salt. Taste test to see if it suits your taste.
6. Break in a egg if you like.
7. Bring a boil then add in tteokbokki
8. Cook on medium low heat for 10 - 15 minutes till the tteokbokki softened but still chewy. Stir occassionally
9. Add in green parts of scallion while it's still cooking if you don't like onion smell.
10. When sauce thickens and tteokbokki softened, add cheese on top (optional). Off heat and serve!

​Enjoy!