Infusing a classic tteokbokki recipe with cannabis
It’s time to add "high" spice to your culinary repertoire with this cannabis-infused twist on a wonderful traditional Korean dish that’s most well known for its intriguingly chewy texture and spicy sauce. Our version of the original recipe tastes just as good and it delivers a tantalizing fusion of flavors, aromatic notes, and effects that can enhance the whole Tteokbokki experience.
So toss on an apron, grab a pair of chopsticks, and get ready to indulge in this "highly" addictive cannabis-infused dish!
Tips and tricks
These suggestions will help to guide you in the right direction on this"sticky-icky" Tteokbokki adventure:
Infusing the sauce - Adding cannabis to the sauce ensures a reliable consistent dose in every single bite without weighing down the experience with the overpowering you may have experienced with other edibles. For this we recommend using cannabutter or infused oil to complete the infusion, as both are ingredients that allow hints of cannabis taste to meld perfectly with the spices that are in tteokbokki sauce.
Be mindful of dose - Since the strength of cannabis infused products like butter or oil can vary greatly it’s important to remember to adjust the amount you add according to your tolerance and preference. If you’re not sure where to begin, then start low and slowly increase the potency until you find a sweet spot to deliver an ideal experience you’ll thoroughly enjoy every single time.
The power of customization - Tteokbokki is versatile making it easy to adjust and customize to suit your taste. Play with this recipe by adding special ingredients you don’t see listed in the recipe, like fish cakes, hard-boiled eggs, or vegetables to discover entirely new versions you’ll love.
Spice up your life with this cannabis-infused tteokbokki recipe
This cannabis-infused Tteokbokki recipe tickles all the senses with the addictive chewiness of rice cakes and a rich spicy cannabis-infused sauce. Brace yourself for a tongue-tingling experience that's sure to satisfy your craving for a cannabinoid fueled dining experience.
Preparation: 15 minutes
Cooking: 25 minutes
Calories: 329 calories (per serving)
- 1 pound rice cakes (soaked in cold water for 30 minutes)
- 2 tablespoons cannabis-infused oil or butter
- 1 onion (diced)
- 3 cloves garlic (minced)
- 2 tablespoons gochujang (Korean red chili paste)
- 1 tablespoon gochugaru (Korean red chili flakes)
- 2 tablespoons soy sauce
- 1 tablespoon honey or sugar
- 4 cups vegetable broth
- 2 green onions (diced)
- Sesame seeds (optional for garnish)
Warn the cannabutter or infused oil in a large pan over medium heat, and once it’s hot use it to sauté the onions and garlic until they’re translucent, soft and fragrant.
Add the gochujang, gochugaru, soy sauce, and honey (or sugar) to the pan and stir the ingredients thoroughly to create a thick flavorful base for your sauce.
Drain the pre-soaked rice cakes before tossing them into the pan before pouring the vegetable broth in, adding just enough to ensure the cakes are completely submerged.
Bring the rice cake mixture to a rolling boil.
Reduce the heat and simmer the tteokbokki for 15-20 minutes or until the hard patties turn soft and chewy, stirring the ingredients occasionally to prevent burning, sticking, and uneven cooking.
Now it’s time to garnish the tteokbokki with diced green onion and sesame seeds.
Serve and enjoy the spicy adventure while savoring every bite.
Store any leftover cannabis-infused Tteokbokki in an airtight container in the fridge for up to 3 days. Gently reheat individual portions before serving.