KOREAN TTEOKBOKKI

PREP TIME: 10 MIN.

COOK TIME: 10 MIN.

This Korean street food icon gets a fiery Red Phoenix twist. Soft, chewy rice cakes swim in a thick, glossy sauce made with gochujang, Red Phoenix Sriracha, garlic, and soy—sweet, spicy, and packed with umami.

INGREDIENTS

Chewy. Spicy. Unapologetically bold.

Sticky. Saucy. Snack-time legend.

2 tbsp sunflower oil
2 garlic cloves, finely chopped
2 small onions, sliced into half rings
300 g Korean rice cakes (tteok)
200 ml water
4 tbsp gochujang
2–4 tbsp Red Phoenix Sriracha Original (to taste)
2 tbsp soy sauce
2 tsp sugar
2 spring onions, sliced into rings
2 tsp toasted sesame seeds
Handful of fresh coriander leaves

Let’s get started

1

Build your base
Heat the oil in a deep pan over medium heat. Add the garlic and onion and sauté for 1–2 minutes until fragrant.

2

Add the rice cakes
Toss in the tteok and pour in the water. Bring it to a gentle boil.

3

Flavor bomb incoming
Stir in the gochujang, Red Phoenix Sriracha, soy sauce, and sugar. Let it simmer for 6–8 minutes, stirring regularly, until the sauce thickens and coats the rice cakes beautifully.

4

Finish strong
Serve hot, topped with spring onion, sesame seeds, and a handful of fresh coriander.