Ingredients
Units
Scale
- 500 g Korean rice cakes
- 2 tbsp vegetable oil
- 150 g kale, roughly chopped
- 200 g smoked tofu, crumbled
- 1 tbsp soy sauce
- 3 green onions, sliced
Sauce
- 3 tbsp fermented black beans, soaked for at least 10 minutes
- 1 tbsp ssamjang
- 2 tbsp gochujang
- 1.5 tbsp sugar
- 2 tbsp soy sauce
- 3 cloves of garlic, minced
- 1 tsp gochugaru (optional)
- 1 tbsp starch
- salt
Instructions
- Add rice cakes to a bowl and pour hot water over them. Soak them for 10 minutes, so they soften.
- Heat up a tablespoon of vegetable oil in a large pan over high heat. Add kale, and cook for 2-3 minutes, stirring occasionally, until kale softens and crisps up on the edges.
- Transfer kale to a plate, and place the pan back on the stovetop. Add another tablespoon of oil to the pan, and turn heat down to medium. Add crumbled tofu, and cook for 7-8 minutes, stirring occasionally, until tofu is crispy. Add a tablespoon of soy sauce, and cook for one more minute.
- While tofu is cooking, prepare the sauce. Add soaked fermented black beans, 1/2 cup of the soaking liquid (or water), ssamjang, gochujang, sugar, soy sauce, garlic, gochugaru (omit if you don’t want it to be too spicy), and a pinch of salt to a bowl, and whisk together to combine.
- Pour sauce over the crispy tofu, add kale, green onions, and drained rice cakes, and mix everything together. Cook for 2-3 minutes, or until everything is heated throughout.
- In a small bowl combine 1/4 cup of water and one tablespoon of starch. Pour over tteokbokki, and cook for one more minute, until the sauce thickens. Serve immediately. Enjoy
- Prep Time: 10 minutes
- Cook Time: 15 minutes