Korean · Main · Easy
Tteokbokki
Chewy rice cakes simmered in a sweet and spicy gochujang sauce with fish cakes and scallions. Korea's favorite street food.
The whole recipe in 60 seconds
Tteokbokki, in 5 ideas
- The sauce should be thick enough to coat the rice cakes, not watery
- Stir gently but often so the starchy cakes do not stick and scorch
- Gochugaru adds heat and color on top of the gochujang base
- Fish cakes soak up the sauce and add savory depth
- Boiled eggs are the classic add in and they are delicious in the spicy sauce
What you need
Ingredients
- 1 lb Korean rice cakes (tteok)
- 4 cups water or anchovy stock
- 3 tbsp gochujang
- 1 tbsp gochugaru (Korean chili flakes)
- 2 tbsp sugar
- 1 tbsp soy sauce
- 4 oz fish cakes, sliced
- 3 green onions, cut in chunks
- 1 tbsp sesame oil
- 1 tsp sesame seeds
- 2 boiled eggs (optional)
How to make it
Directions
- Soak the rice cakes in warm water 10 minutes if they are refrigerated and hard.
- Simmer the water, gochujang, gochugaru, sugar, and soy sauce 3 minutes, whisking until smooth.
- Add the rice cakes and fish cakes. Simmer 8 to 10 minutes, stirring, until the cakes are tender and the sauce thickens.
- Stir in the green onions and sesame oil.
- Serve topped with sesame seeds and boiled eggs if using.
Money saver. Rice cakes from the freezer section are cheap and this whole dish costs just a few dollars to make.