Tteokbokki
떡볶이
Chewy rice cakes simmered in a sweet and spicy gochujang sauce. Korean street food, ready in about 30 minutes.
Serves 3
Prep 10 min
Cook 20 min
Ingredients
- 1 lb cylinder-shaped rice cakes (garaetteok)
- 8 oz fish cakes (eomuk), cut into triangles
- 3 cups water or unsalted anchovy broth
- 3 tablespoons gochujang
- 1 tablespoon gochugaru
- 1 tablespoon soy sauce
- 2 tablespoons sugar
- 2 cloves garlic, minced
- 2 green onions, cut into 2-inch pieces
- 2 hard-boiled eggs, peeled
Steps
Step 1. If the rice cakes are hard or refrigerated, soak them in cold water for 30 minutes, then drain.
Step 2. In a wide pan, stir the water, gochujang, gochugaru, soy sauce, sugar, and garlic together and bring to a boil.
Step 3. Add the rice cakes and simmer over medium heat for 8 to 10 minutes, stirring often, until they are soft and the sauce has thickened.
Step 4. Add the fish cakes, green onions, and eggs and cook for 3 to 4 minutes more.
Step 5. Serve hot. Add a splash of water if the sauce gets too thick.
Where this recipe comes from
Yoribang Korean recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of traditional Korean dishes. Gochugaru is Korean red pepper flakes, gochujang is fermented red chili paste, doenjang is fermented soybean paste, and ganjang is Korean soy sauce. Most are sold at Korean and many Asian grocery stores. Spice levels are adjustable: use less gochugaru or gochujang for a milder dish.