Name: Korean Tteokbokki
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Ingredients: 1 pound (500g) cylindrical rice cakes (tteok); 3 tablespoons gochujang (Korean red pepper paste); 1 tablespoon gochugaru (Korean red pepper flakes); 3 tablespoons sugar; 3 cups anchovy stock or water; 2 tablespoons soy sauce; 2 cloves garlic, minced; 2 green onions, cut into 2-inch pieces; 1 small onion, sliced; 4 ounces (120g) fish cakes, sliced; 1 tablespoon sesame oil; 1 tablespoon toasted sesame seeds for garnish; 2 hard-boiled eggs, halved (optional)

Instructions

Prepare the rice cakes

Soak the rice cakes in cold water for 15-20 minutes if they are frozen or particularly hard. Drain well after soaking. If using fresh rice cakes, you can skip this step.
Make the sauce

In a large pan or pot, combine the anchovy stock or water, gochujang, gochugaru, sugar, soy sauce, and minced garlic. Stir well to dissolve the red pepper paste and bring to a boil over medium-high heat.
Cook the rice cakes

Add the sliced onion, rice cakes, and fish cakes to the boiling sauce. Stir gently and let it continue to boil for about 8-10 minutes until the rice cakes become soft and chewy and the sauce thickens.
Adjust seasoning

Taste the sauce and add more sugar if you want it sweeter or more gochujang if you prefer it spicier. The sauce should be thick enough to coat the rice cakes. If it's too thick, add a little more water.
Add finishing touches

When the rice cakes are soft and the sauce has thickened to your liking, add the green onions and cook for another 1-2 minutes. Drizzle with sesame oil and gently stir to combine.
Serve

Transfer to a serving dish and garnish with toasted sesame seeds and halved hard-boiled eggs if using. Serve immediately while hot.

Korean Tteokbokki

Ingredients

Instructions

Nutritional Information