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
Recipe
Prep: 10 min
Cook: 15 min
Total: 25 min
2-3 servings
Ingredients
| 300 grams | Korean rice cakes (tteok) |
| 2 cups | water |
| 2 tablespoons | gochujang (Korean red chili paste) |
| 1 tablespoon | gochugaru (Korean red chili flakes) |
| 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 seeds 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.