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tteokbokki recipe

Tteokbokki Recipe

Tteokbokki (떡볶이) is one of South Korea’s most iconic street foods: chewy, cylinder-shaped rice cakes simmered in a rich, sweet, spicy odliil sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Course: Main Course
Cuisine: South Korean
Ingredients Method

Ingredients
  

Main Ingredients

  • 350 g 3/4 lb Korean rice cakes (tteokmyeon or garaetteok)
  • 100 g 2 sheets Korean fish cakes (eomuk), cut into triangular pieces
  • 2 cups Anchovy-kelp broth or chicken/vegetable broth as a quick sub
  • 2 Hard-boiled eggs optional
  • 2 stalks Green onions chopped into 2-inch pieces

Sauce Mix

  • 2 tbsp Gochujang Korean chili paste
  • 1 tbsp Gochugaru Korean chili flakes
  • 1 tbsp Soy sauce
  • 1.5 tbsp Sugar or corn syrup/rice syrup
  • 1 clove Garlic minced

Method
 

  1. Prep the Rice Cakes
  2. If using refrigerated or frozen rice cakes, soak them in warm water for 10–15 minutes to soften. Drain before using.
  3. In a small bowl, combine the gochujang, gochugaru, soy sauce, sugar (or syrup), and minced garlic until smooth.
  4. Pour 2 cups of broth into a shallow pan or pot over medium-high heat. Stir in the sauce mixture until fully dissolved and bring to a boil.
  5. Add the drained rice cakes, fish cake pieces, and hard-boiled eggs. Reduce heat to medium and simmer for 8–10 minutes, stirring frequently so the rice cakes don’t stick to the bottom.
  6. Once the sauce thickens to a glossy consistency and the rice cakes are soft and chewy, fold in the green onions. Cook for another 1 minute. Garnish with toasted sesame seeds and serve hot.