Mom and Dad fell in love over tteokbokki #CascadePartner #ad Try our recipe below with your loved ones for yourself and visit #70Dishes70Years to check out Cascade's digital cookbook featuring other recipes to celebrate 70 years of trusting Cascade to leave nothing behind on your dishes, giving you more time with the people you love. Link in bio! #CascadePlatinumPlus
Recipe below:
Tteokbokki (Spicy Rice Cake) for 4 servings
454g (or 1 LB) Rice Cake Tubes
120g Fish Cake (3 sheets, cut into half and diagonal to make triangles)
50g Cabbage (cut into 3/8” square and washed)
100g Onion (1 small onion, cut into quarters and sliced into 1/4” thickness)
3 Green Onion (cut to 1”)
1 Green onion (cut to 1”) for garnish (optional)
Broth
6 cups Water
13 Dried Anchovies
6g pieces Dried Kelp
60g Korean Radish (washed, peeled)
Seasoning
3 TBS Gochujang (fermented hot pepper paste)
2 TBS Fine Grind Gochugaru (Korean chili pepper powder. For milder version, reduce chili powder by half.)
6 TBS Sugar (if you like sweet add, 1-2 tsp more)
5 tsp Soy Sauce (amount may vary depending on brand)
Salt (as needed)
1. Unless you have fresh soft rice cake, soak rice cake in water for 20-30 min. If they are stuck together, separate them. If not pre-cut, cut into about 2” lengths.
2. Combine seasoning ingredients and coat rice cake with the seasoning and let sit while making the broth.
3. Boil water with anchovies, kelp, radish for 20-30 minutes or until reduced to half on high heat except remove kelp after 10 minutes.
4. Remove broth ingredients and add rice cake and all other ingredients. Cook on low to low-medium heat so it’s gently boiling until the liquid becomes thick (about 30 min). If your rice cake is not soft or flavorful by the end, you can add a little more water and cook further.
5. Taste and add salt as needed.
Sharing this tteokbokki recipe has been a heartwarming experience for me, especially because it connects us to cherished family memories. In Korean culture, tteokbokki is more than just a spicy rice cake dish; it’s a symbol of joyful gatherings and love shared over a warm meal. Preparing the broth with dried anchovies, kelp, and Korean radish creates a deep, savory base that complements the chewy rice cakes perfectly. From my own cooking experience, soaking the rice cakes before cooking is key to achieving that soft yet chewy texture that makes tteokbokki so satisfying. Also, adjusting the gochugaru and gochujang quantities allows you to control the spice level to suit your family's taste, making this recipe versatile. One tip is to allow the dish to simmer gently so the sauce thickens nicely and the flavors meld together beautifully. If you find the rice cakes are still a bit firm, adding a splash of water and cooking a bit longer helps soften them without losing flavor. What truly makes this recipe special is the way it brings people together. Like the story of the author’s parents who fell in love over tteokbokki, this dish fosters connection, warmth, and laughter around the table. Plus, using Cascade Platinum Plus dishwasher detergent makes cleanup effortless, letting you focus on enjoying more quality time with your loved ones. Whether it’s a casual family reunion or a cozy date night, trying this tteokbokki recipe has enriched my mealtime and encouraged more heartfelt moments shared over food.
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