Tteokbokki
Chewy cylindrical rice cakes simmered in a glossy, sweet-and-spicy gochujang sauce — a staple Korean street food.
Vegetarian-optional
⚠ Contains: Egg, Fish, Gluten, Sesame, Shellfish, Soy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 500g Korean rice cakes (tteok), soaked in warm water 10 minutes if firm
- 2 cups anchovy or vegetable stock
- 3 tbsp gochujang
- 1 tbsp gochugaru (Korean chili flakes)
- 1 tbsp soy sauce
- 1 tbsp sugar
- 2 cloves garlic, minced
- 2 fish cakes (eomuk), sliced (optional)
- 2 scallions, cut into segments
- 1 hard-boiled egg, to serve (optional)
- Toasted sesame seeds, to garnish
Steps
- Combine the gochujang, gochugaru, soy sauce, sugar, and garlic in a bowl to make the sauce base.
- Bring the stock to a boil in a wide pan, then stir in the sauce base.
- Add the rice cakes and fish cakes if using, and simmer over medium heat for 7-10 minutes, stirring often so the rice cakes don't stick.
- Continue simmering until the sauce reduces to a thick, glossy glaze that coats the rice cakes.
- Add the scallions in the last minute of cooking.
- Garnish with sesame seeds and top with a halved hard-boiled egg if using. Serve hot.