Gochujang Rice Cake Kimchi Stir Fry (Tteokbokki)
This popular street-food dish, called tteokbokki, is a garlicky, richly spiced dish of rice cakes bathed in red chile paste. Tteokbokki (pronounced duck-bo-key). My version of Tteokbokki or Gochujang Rice Cake Kimchi Stir Fry is made easy with Lucky Foods new sauces, Kimchi and on the table in less than 30 minutes.
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Servings: 4 people
Ingredients
- 1 2 pound package rice noodle cakes Cooked to manufactures insturctions (any style rice cake or noodle can be substituted)
- 2 tablespoons Lucky Foods Gochujang Paste
- 2 tablespoons Lucky Foods Kalbi BBQ Sauce
- 1 cup asian green onions, cut 3 inch lengths Garlic scapes or 大蒜花 dà suàn huā (literal translation is garlic flower) are the flower bud of garlic. Substitute: regular spring onions
- 2 tablespoons sesame oil divided
- 2 tablespoons peanut or vegetable oil divided
- 2 ¼ cups water divided
- 1 cup Lucky Foods Kimchi
- 4 mini Bok Choy cut in half
- 1 tablespoon sesame seeds
- 1 teaspoon soy sauce
Instructions
For The Rice Cakes/Noodles
- Heat 2 cups water in a large stock pot. Cook rice cakes for 5 minutes or to just tender. Place in a colander and rinse with cold water. Drizzle a few drops of oil over the cakes and toss to keep them from sticking.
Sesame Bok Choy
- Wash and rinse bok choy. Drain and slice in half. Heat large wok or sauté pan over medium high heat. Add sesame and peanut oils. Toss bok choy and sesame seeds in hot oil. Cook/stir fry for 1-3 minutes. Don't overcook. drizzle with 1 teaspoon soy sauce. Remove to a plate and keep warm until ready to serve.
- In the same wok/saute pan, add remaining sesame and peanut oils. Add the green onions and saute for 1 minute over high heat.
- Add the cooked rice cakes, Lucky Foods Kimchi, ¼ cup water, Lucky Foods Gochujang, and Kalbi Sauces. Toss to combine and cook for 2 minutes, stirring constanly.
- Remove cooked rice cakes to large serving bowl and top with cooked mini bok choy.
- ENJOY