Mapo Rice Cakes (tteokbokki) Recipe

Soak rice cakes (if needed)

If your rice cakes are refrigerated and firm, soak them in warm water for 20–30 minutes until pliable. If fresh or refrigerated very soft, you can skip soaking. Drain before using.

In a wide shallow pan or wok, combine 2 cups vegetable broth and 1 cup water and bring to a gentle simmer over medium heat. Keep the liquid at a low simmer — this will cook the rice cakes later and serve as the base for the gravy.

Prepare mushrooms and tofu

Finely chop the Small Kine Farms mushrooms (or a mix of cremini and shiitake) so they break down and provide body to the gravy. Crumble the firm tofu with your hands or a fork into small curds roughly pea-sized.

Sauté aromatics and mushrooms

Heat 1 tablespoon vegetable oil in a separate skillet or the same wide pan (if empty) over medium-high heat. Add the diced onion and cook 2–3 minutes until translucent. Add the minced garlic and ginger and cook 30 seconds until fragrant. Add the chopped mushrooms and cook 5–7 minutes, stirring, until they release moisture and start to brown and reduce. Season lightly with 1/8 teaspoon salt as they cook to help moisture release.

Build mapo flavors

Push the mushroom mixture to one side and add the doubanjiang to the hot pan; fry it briefly 30–45 seconds to bloom its oils. Add the fermented black beans (douchi), light soy sauce, Shaoxing wine, sugar, and chili crisp or gochujang if using. Stir everything together so the mushrooms are coated. Cook another 1–2 minutes to meld flavors.

Add tofu and finish gravy base

Add the crumbled tofu to the pan and gently fold it into the mushroom mixture. Pour in the simmering broth/water mixture from the other pan (or into this pan if you used the same one earlier) so the tofu and mushrooms are swimming in liquid. Stir gently to combine. Bring to a low boil, then reduce heat to maintain a gentle simmer for 4–5 minutes so flavors meld and tofu warms through.

Thicken and season

Mix 1 tablespoon cornstarch with 2 tablespoons cold water to form a slurry. Slowly drizzle the slurry into the simmering gravy while stirring gently until the sauce thickens to a glossy, clingy texture that will coat the rice cakes (about 1 minute). Stir in 1 teaspoon sesame oil and 1/4 teaspoon white pepper. Taste and adjust seasoning with a pinch more soy sauce or salt if needed.

Cook rice cakes in gravy

Add the drained rice cakes to the simmering mapo mushroom gravy. Stir gently to coat and separate any pieces. Simmer for 3–5 minutes, stirring occasionally, until the rice cakes are tender and the sauce has thickened to cling to them. If the sauce reduces too much and rice cakes are still firm, add up to 1/4 cup extra hot water or broth and continue to simmer.

Finish and garnish

Turn off heat. Stir in the sliced scallion whites and reserve the greens for garnish. Transfer to serving bowls and sprinkle with scallion greens and toasted sesame seeds. Drizzle optional chili oil over each serving if you like more heat and sheen.