Tteokbokki
Jump to recipeIngredients
- 1 pound (450 grams) Korean rice cakes (tteok), fresh or frozen
- 3 tablespoons (45 milliliters) gochujang (Korean red chili paste)
- 1 tablespoon (15 milliliters) gochugaru (Korean red chili flakes)
- 3 tablespoons (45 grams) sugar
- 2 tablespoons (30 milliliters) soy sauce
- 2 cloves garlic, minced
- 1 tablespoon (15 milliliters) sesame oil
- 2 cups (480 milliliters) water or anchovy stock
- 2 green onions (scallions), cut into 2-inch pieces
- 1 medium onion, sliced into thin wedges
- 2 tablespoons (30 grams) fish cake (eomuk), sliced into strips
- 1 teaspoon (5 grams) salt
- 1 tablespoon (10 grams) sesame seeds
- 1 tablespoon (15 milliliters) rice vinegar
Instructions
- 1
If using frozen rice cakes, soak them in room temperature water for 30 minutes until slightly softened, then drain well.
- 2
In a small bowl, whisk together gochujang, gochugaru, sugar, soy sauce, minced garlic, sesame oil, and rice vinegar until fully combined and smooth.
- 3
Pour the water or anchovy stock into a wide shallow pan and bring to a boil over medium-high heat.
- 4
Add the drained rice cakes and sliced onion to the boiling liquid, stirring occasionally, and cook for 3-4 minutes until the rice cakes begin to float.
- 5
Pour the gochujang mixture into the pan and stir well to coat all the rice cakes, then add the fish cake strips.
- 6
Reduce heat to medium and simmer for 3-5 minutes, stirring frequently, until the sauce thickens and the rice cakes are completely soft and chewy but still hold their shape.
- 7
Add the green onions and stir gently, cooking for another 1-2 minutes until the onions are just wilted.
- 8
Taste and adjust seasoning with salt if needed, then transfer to a serving bowl.
- 9
Garnish with sesame seeds and serve immediately while hot.