KOREAN RICE CAKES (TTEOKBOKKI) IN A SPICY PEANUT HOISIN SAUCE

by Zarina

OMG this was soooooo good!!.. If you haven’t tried tteokbokki before then you need to, Korean rice cakes take just minutes to cook and are so are fab to have in your larder for a quick fix.  

This spicy peanut hoisin sauce is OFF THE CHARTS BLOODY DELISH!!  Sweet, sticky and spicy… simply made from gochujang paste, peanut butter, ginger, garlic, rice vinegar and soya sauce.

Find Tteokbokki in local Asian supermarkets,  pics of the packaging are in the PRODUCTS section in my highlights, they are also available from Amazon.

KOREAN RICE CAKES (TTEOKBOKKI) IN A SPICY PEANUT HOISIN SAUCE

Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1kg Ttekbokki tubular rice cakes (I used 2 packets of 500g each)
  • 2 tbsp vegetable oil
  • 1 tbsp Soya sauce
  • 250g Greens - I used Chinese veg but Kale or Spinach would work fine
  • 2 tbsp Hoisin sauce diluted with 1 tbsp water
  • 2 Spring onions, sliced into thin rounds
  • Toasted sesame seeds for garnish
  • .
  • SPICY PEANUT SAUCE
  • 120g Peanut butter
  • 4 tbsp Ginger grated
  • 4 Garlic cloves, crushed
  • 4 tbsp Gochujang paste
  • 40ml Rice vinegar
  • 20ml Soya sauce
  • 200ml Water

Instructions

  1. Bring a large pan of salted water to a boil, add the rice cakes and cook according to packet instructions, drain and refresh under cold water
  2. Make the peanut sauce by mixing together the peanut butter, ginger, garlic, gochujang, rice vinegar, soya sauce and water, set aside
  3. Heat a wok over medium high heat, add some oil and once hot add the drained rice cakes, add the soya sauce and stir fry for 5 minutes until the rice cake start to colour slightly, add a little water to the wok if they are starting to stick
  4. Add the greens and sauté until wilted
  5. Turn off the heat, pour in the peanut sauce, toss well to coat all the rice cakes in the sauce
  6. Tip the cakes into a serving dish, drizzle with the hoisin sauce, sprinkle with the spring onions and sesame seeds
  7. Serve warm and enjoy!
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