Collected Foods kitchen recipe.

Korean Chili Tteokbokki (Spicy Rice Cakes): Bakery-style warmth from the spice drawer, not a mix. Collected Foods Korean Chili is the flavor driver.

Serves: 4

Why this spice: Gochugaru builds a bright red sauce for chewy rice cakes that tastes street-stall bold without harsh heat.

Ingredients

• 1 lb Korean rice cakes (tteok), soaked if frozen
• 2 1/2 cups water or light anchovy-kelp stock
• 2 Tbsp gochujang
• 1 Tbsp Collected Foods Korean Chili (Gochugaru)
• 1 Tbsp soy sauce
• 1 Tbsp sugar or honey
• 1 tsp minced garlic
• 2 fish cakes, sliced (optional)
• 2 green onions, cut on bias
• Sesame seeds, to finish

Directions

1. Bring stock to a simmer. Whisk in gochujang, gochugaru, soy, sugar, and garlic until smooth.
2. Add rice cakes; simmer 8–10 minutes, stirring often, until sauce thickens and cakes are chewy-soft.
3. Stir in fish cakes for the last 3 minutes if using.
4. Add green onions, cook 30 seconds, and plate.
5. Finish with sesame seeds. Adjust heat with an extra pinch of gochugaru at the table.

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