Step 1

Sauté the aromatics. Heat the oil in a large non-stick skillet over medium heat. Once hot, add the minced shallot and garlic and sauté for 2-3 minutes or until fragrant.

Step 2

Add the curry paste. Next, add the red curry paste and cook for another 30 seconds. Use a spatula to slightly mash the red curry paste and combine it with the shallots and garlic.

Step 3

Pour in the remaining ingredients. Next, pour in the full-fat coconut milk, water, soy sauce, coconut sugar, curry powder, and rice cakes.

Step 4

Let simmer. Bring to a simmer and let simmer uncovered for about 8 minutes or until the rice cakes are perfectly tender. Tip: Make sure to stir very regularly using a wooden spoon or spatula to prevent the rice cakes from sticking to the bottom of the pan.

Step 5

Garnish. Finally, remove from the heat and stir in the lime juice. Top with chopped cilantro for freshness, and enjoy immediately while the rice cakes are still warm and chewy!

Step 6

This Tteokbokki curry is definitely best served immediately for optimal flavor. I tried to reheat it the next day – it didn’t taste as rich and was not as creamy, so I highly suggest cooking it just before serving. If you have leftovers, you can store them for up to 2 days in the refrigerator.