Haemul Tteokbokki (Korean Spicy Rice Cakes with Seafood)
This Korean Seafood Rice Cake Stir-Fry is a delightful fusion of chewy rice cakes with fresh seafood, seasoned to perfection. Perfect for a quick and satisfying meal, this dish captures the essence of Korean home cooking.
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Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Soak the rice cakes in warm water for about 20 minutes to soften them, then drain and set aside.
- 2
In a large skillet or wok, heat the vegetable oil over medium-high heat.
- 3
Add the minced garlic and sauté for about 30 seconds until fragrant.
- 4
Include the mixed seafood and cook for 3-4 minutes until they are cooked through, stirring often.
- 5
Stir in the chopped napa cabbage and julienned carrot, cooking for another 2-3 minutes until the vegetables begin to soften.
- 6
Add the stock, gochujang, gochugaru, and soy sauce, stirring until the sauce is smooth and simmering.
- 7
Add the soaked rice cakes and seafood, then simmer until the rice cakes are chewy-tender and the spicy sauce coats everything.
Cook notes
Tips
Make sure not to overcook the seafood; it should be tender and not rubbery.
For extra heat, add more gochujang according to your taste preference.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Keep leftovers in an airtight container for up to 2 days in the refrigerator.
- Reheat gently in a pan over low heat to maintain texture.
Substitutions
- Use any other vegetables like bell peppers or zucchini if napa cabbage is unavailable.
- Substitute soy sauce with tamari for a gluten-free option.
What to Serve With
- Steamed vegetables
- Kimchi
- Mixed green salad
Common Mistakes
- Not soaking rice cakes long enough can lead to a tough texture.
- Overcrowding the pan may result in uneven cooking; cook in batches if needed.
Recipe FAQ
Can I use frozen seafood for this recipe?
Yes, you can use frozen mixed seafood. Just make sure to thaw it before cooking.
What can I substitute for gochujang?
If you don't have gochujang, you can use a mix of chili powder and a bit of sugar as a substitute.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days.
Kitchen tools
Helpful Tools for This Recipe
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Wok
Helpful for stir-fries, fried rice, and fast high-heat noodle dishes.
Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
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