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–+ servings

Summer Tomato Tteokbokki

5 | 2 reviews
There is nothing I crave more than tteokbokki. These Korean rice cakes are perfectly chewy, and when paired with a pile of my favorite vegetables and aromatics? Ugh, absolute heaven. I call this a "summer tomato" one, but it has a few of my other favorite vegetables mixed in. It's filling, gorgeously glossy, and absolutely delicious.
Prep Time 30 minutes
Cook Time 15 minutes
Servings: 4 servings

Equipment

Ingredients

  • 1 1/2 pound bag of tteokbokki, 700 grams
  • 6 medium scallions or spring onions, bottom white pieces only, 100 grams
  • 1/4 large green cabbage, 350 grams
  • 12 ounces globe or cherry tomatoes, 340 grams
  • 1 inch knob of ginger, 20 grams
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons salted butter
  • Diamond Crystal kosher salt
For the gochujang sauce
  • 1/3 cup gochujang paste
  • 3 tablespoons soy sauce or tamari
  • 2 tablespoons dark brown sugar
  • 2 cups hot water

Instructions 

  1. Soak the tteokbokki in cool water. Set aside while you prepare the rest of the ingredients.
  2. Thinly slice the scallions whites and set aside. Cut the cabbage into chunks and slice the tomatoes into bite-sized pieces. Grate the ginger.
  3. Set a high-sided sauté pan over medium heat. Add 1/3 cup of olive oil and 2 tablespoons of salted butter. Once the butter has melted, add the scallions and cook for a few minutes or until fragrant.
  4. Season with salt and add the cabbage, caramelize these two together for 8-9 minutes or until the cabbage pieces are beginning to soften.
  5. Add the grated ginger and tomatoes. Cook for 5-8 minutes or until the tomatoes are bursting and collapsed.
  6. In a cup to the side, whisk together the ingredients for the gochujang sauce until combined.
  7. Drain the tteokbokki and add it to the pan. Pour in the gochujang sauce and give everything a mix. Bring this to a simmer.
  8. Stir the mixture occasionally so no tteok sticks to the bottom, but otherwise let it simmer for 10-12 minutes or until the rice cakes are cooked through, meaning they are chewy and bouncy with no hard firmness to the center. The sauce should be thickened and glossy.
  9. Remove this from the heat and taste and season with more salt as preferred (it usually doesn't need any). Then scoop into bowls and serve warm!