Tteokbokki
Chewy cylindrical rice cakes and fish cake slices simmered in a fiery, deeply savoury gochujang sauce — Korea's most beloved street food.
Cuisines
Korean
Best for
Lunch
Dinner
Snacks
Build a full meal around Tteokbokki
Get a matched combo of sides and accents
Recipe
Prep: 10 min
Cook: 15 min
Total: 25 min
2-3 servings
Ingredients
|
300 grams | Rice Cake |
|
2 cups | Water |
|
2 tablespoons | Gochujang |
|
1 tablespoon | Gochugaru |
|
1 tablespoon | Soy sauce |
|
1 tablespoon | Sugar |
|
2 cloves | Garlic , minced |
|
1 teaspoon | Sesame oil |
|
1 cup | Fish Cake , sliced |
|
1 stalk | Green Onion , chopped |
|
— | Sesame Seed , for garnish |
Instructions
- 1 Soak the rice cakes in warm water for 10 minutes if they are hard.
- 2 In a large pan, combine water, gochujang, gochugaru, soy sauce, sugar, and minced garlic.
- 3 Bring the mixture to a boil over medium-high heat, stirring to dissolve the gochujang and sugar.
- 4 Add the soaked rice cakes to the pan and cook for 8-10 minutes, stirring occasionally, until they become soft and the sauce thickens.
- 5 Add the sliced fish cake and continue to cook for another 2-3 minutes.
- 6 Stir in the sesame oil and chopped green onion, cooking for an additional minute.
- 7 Transfer the tteokbokki to a serving dish and garnish with sesame seeds before serving.
Tips
Adjust the amount of gochugaru to control the spice level. For a richer flavor, add a dash of dashi stock.