Savory Soy Sauce Rice Cake Stir-fry
Savory Soy Sauce Rice Cake Stir-fry
Simple Soy Sauce Tteokbokki using Tteokguk Tteok
Leftover Tteokguk Tteok (rice cakes for rice cake soup) from holidays don’t have to go to waste! Beyond the classic use in tteokguk, these rice cakes are incredibly versatile. You can transform them into a delicious tteokbokki, or even bake them in an air fryer to create crispy rice cake snacks. They’re truly a staple ingredient for many dishes. Today, we’re making a soy sauce tteokbokki that blurs the line between snack and meal – it’s that satisfying! The chewy rice cakes coated in a savory soy sauce glaze are sure to be a hit with everyone.
Main Ingredients- 2 cups Tteokguk Tteok (rice cakes for soup)
- 1 pack fish cakes (sliced)
- 1/3 carrot
Sauce Ingredients- 1/2 cup kelp broth (dashima broth)
- 3 Tbsp soy sauce
- 1/2 Tbsp sugar
- 1/3 Tbsp sesame oil
- 1/2 cup kelp broth (dashima broth)
- 3 Tbsp soy sauce
- 1/2 Tbsp sugar
- 1/3 Tbsp sesame oil
Cooking Instructions
Step 1
Briefly blanch the sliced fish cakes in boiling water for about 30 seconds. This helps remove excess oil, resulting in a cleaner flavor and a softer texture.
Step 2
Rinse the Tteokguk Tteok under running water. This removes any dust and prevents the rice cakes from sticking together.
Step 3
Prepare the vegetables based on what you have available. For this recipe, we’re using thinly sliced carrot. Feel free to add onions, green onions, or peppers for extra flavor and color.
Step 4
In a pot, combine the kelp broth (1/2 cup), soy sauce (3 Tbsp), and sugar (1/2 Tbsp). Bring the mixture to a rolling boil over medium heat. This is your flavorful base for the tteokbokki.
Step 5
Add the blanched fish cakes and rinsed Tteokguk Tteok to the boiling sauce. Stir gently over medium-low heat, allowing the rice cakes to soften and the sauce to thicken slightly, coating everything evenly. Finish with a drizzle of sesame oil (1/3 Tbsp) for a nutty aroma. Your delicious Soy Sauce Rice Cake Stir-fry is now ready to enjoy!
