Tteokbokki - Spicy Korean Gluten-Free Rice Dish Recipe

Hey there, food adventurers! Get ready to dive into the vibrant, spicy, and utterly delicious world of Tteokbokki (pronounced "DUK-bok-kee"). This iconic gluten free rice dish is a superstar of Korean street food, famous for its chewy rice cakes swimming in a rich, fiery sauce that hits all the right notes: spicy, sweet, and savory. It's the kind of comfort food that warms you from the inside out and leaves you craving more.
While traditional Tteokbokki often includes fish cakes, this recipe is incredibly versatile and can easily be adapted to be a fantastic plant based vegan recipe or a hearty gluten free vegetarian recipe with just a few simple swaps. We're even throwing in a unique twist with a hint of Korean curry powder to make this a truly unforgettable spicy and curry experience. So, whether you're a seasoned chef or just starting your journey into Asian vegan recipes, get ready to whip up an easy gluten free vegan recipe that's sure to impress!

Ingredients

• For the Tteokbokki:
• 12 oz (350g) Rice Cakes (Korean garaetteok, cylinder-shaped)
• 2 sheets (100g) Fish Cake, cut into bite-sized pieces (see variations for vegan option)
• 1 Scallion, chopped, for garnish
• 100g Mozzarella Cheese, shredded (optional, for topping)
• For the Stock:
• 4 ½ cups Water
• 3 pieces (2 x 2 inch) Dried Kelp (Dasima/Kombu)
• 6 pieces Dried Anchovies (see variations for vegetarian/vegan option)
• For the Sauce:
• ¼ cup + 2 tbsp Korean Chili Paste (Gochujang)
• 3 tbsp Korean Chili Powder (Gochugaru)
• 2 tbsp Soy Sauce (use tamari for a truly gluten free rice dish)
• 5 tbsp Sugar
• ¼ cup Korean Curry Powder (adds a unique depth to this spicy and curry dish)
• ½ tbsp Ground Black Pepper

Directions

1. Prep the Rice Cakes: Place your rice cakes in a bowl and cover them with cool water. Let them soak for about 10 minutes. This helps them soften slightly and prevents them from breaking during cooking.
2. Make the Stock: While the rice cakes soak, prepare your flavorful stock. In a medium pot, combine the 4 ½ cups of water with the dried kelp and dried anchovies. Bring this mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer gently for 15 minutes. After simmering, remove and discard the kelp and anchovies, leaving you with a savory broth.
3. Whip Up the Sauce: In a separate bowl, combine all the sauce ingredients: Korean chili paste, Korean chili powder, soy sauce (or tamari), sugar, Korean curry powder, and ground black pepper. Mix everything thoroughly until you have a smooth, well-combined paste.
4. Combine & Cook: Pour the prepared sauce mixture into the pot with your hot stock. Stir well to dissolve the paste, then bring the mixture to a boil over medium-high heat.
5. Add the Goodies: Once the sauce is bubbling, drain your soaked rice cakes and add them to the pot along with the cut fish cakes. Stir gently to ensure everything is coated in the delicious sauce.
6. Simmer to Perfection: Continue to cook for 5-6 minutes, stirring occasionally, until the rice cakes are soft and chewy, and the sauce has thickened to your desired consistency.
7. Final Touches: Stir in the remaining ground black pepper and cook for just 1 more minute.
8. Serve it Up: Ladle the hot Tteokbokki into bowls. If using, sprinkle generously with mozzarella cheese and let it melt slightly, then garnish with fresh, chopped scallions. Serve immediately and enjoy!