Korean Spicy Tteok and Sundae Stir-Fry
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Tteokbokki and sundae (Korean blood sausage) are the usual pair at a Korean snack shop, and here they share one pan.
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The rice cakes simmer in gochujang sauce first; the sundae goes in when only a little sauce is left and gets just a few gentle turns. Stir it too long and the casing splits.
Ingredients
Instructions
- 1
Place 200 g rice cakes in cold water and rinse off the surface starch.
If they feel firm, soak them for about 10 minutes so they soften evenly and do not crack when simmered.
- 2
Prepare 200 g sundae without pressing or squeezing it, since the casing can split easily.
Cut the green onion into pieces suitable for finishing the pan and keep both ingredients ready near the stove.
- 3
In the pan, stir together 2 tablespoons gochujang, 1 tablespoon soy sauce, 1 tablespoon sugar, and 100 ml water before adding the rice cakes. Mix until no thick lumps remain and the sauce looks even.
- 4
Drain the rice cakes, add them to the sauce, and bring it to a simmer over medium heat.
Once bubbling, stir for 4 to 5 minutes until the rice cakes look glossy and evenly coated red.
- 5
When the sauce clings to the rice cakes and only a little loose sauce remains on the pan bottom, add the sundae.
Lower the heat to low and stir gently for only 1 to 2 minutes to avoid bursting it.
- 6
Turn off the heat as soon as the sundae is coated with sauce.
Scatter the green onion on top, let the residual heat soften it lightly, and serve while warm before the rice cakes firm up.
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