Korean Tteokbokki (Spicy Rice Cakes)
Korea’s most popular street food: chewy cylinder-shaped rice cakes swimming in a sweet, spicy, fiery-red gochujang sauce. Addictive and satisfying.
Ingredients
- 1 lb (450g) Korean rice cakes (tteok), soaked in water for 10 minutes if dried
- 4 cups anchovy or kelp broth (or water with 1 tsp dashi powder)
- 3 tablespoons gochujang
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- 4 sheets eomuk (fish cake), cut into triangles (optional)
- 2 scallions, cut into 2-inch pieces
- 1 hard-boiled egg per person (optional)
Instructions
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1
Bring the broth to a boil in a wide, shallow pan. Stir in gochujang, gochugaru, sugar, and soy sauce until dissolved.
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2
Add the rice cakes and fish cakes. Cook over medium-high heat, stirring frequently, for 8-10 minutes. The rice cakes will soften and the sauce will thicken and become glossy.
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3
The sauce should coat the rice cakes and be thick and sticky (it thickens further as it cools, so stop when it’s still slightly saucy).
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4
Add scallions in the last minute of cooking.
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5
Serve hot in a bowl, topped with hard-boiled eggs if desired. Eat with toothpicks or chopsticks.
