Tteokbokki

🧂 Ingredients

• 450 g Korean rice cakes (tteok)(If using dried rice cakes, soak them in warm water for 10-15 minutes until pliable. Fresh rice cakes are ready to use.)
• 150 g Fish cakes (eomuk)(Cut into bite-sized pieces, about 2-3 cm wide. Can be layered or flat sheets.)
• 3 tbsp Gochujang (Korean chili paste)(Adjust to your spice preference. Use a good quality brand for best flavor.)
• 1 tbsp Gochugaru (Korean chili flakes)(Adds extra heat and color. Use coarse flakes for more texture, fine for smoother sauce.)
• 1 tbsp Soy sauce(Low sodium is recommended to control saltiness.)
• 2 tbsp Sugar(White or brown sugar works. This balances the spice and saltiness.)
• 500 ml Anchovy stock(For a quick stock, boil 5-6 dried anchovies (heads and guts removed) and a small piece of dried kelp (dashima) in water for 10 minutes. Strain before use. Alternatively, use vegetable or chicken stock.)
• 3 Scallions(Cut into 5cm lengths. Separate white and green parts if desired for garnish.)
• 4 Hard-boiled eggs(Optional, but traditional. Peel and set aside.)

👨‍🍳 Instructions

1. 1

   Prepare the rice cakes: If using dried tteok, soak them in warm water for about 10-15 minutes until they become soft and pliable. Drain well. If using fresh tteok, rinse them under cold water and drain. Prepare the fish cakes by cutting them into bite-sized pieces. Chop the scallions.

   ⏱️ 10 minutes
2. 2

   Make the sauce base: In a wide pan or pot, combine the anchovy stock (or your chosen broth), gochujang, gochugaru, soy sauce, and sugar. Whisk until well combined. Bring the mixture to a rolling boil over medium-high heat.

   ⏱️ 5 minutes
3. 3

   Cook the tteokbokki: Add the prepared rice cakes and fish cakes to the boiling sauce. Stir gently to ensure everything is submerged. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally. Cook for about 15-20 minutes, or until the rice cakes are tender and chewy, and the sauce has thickened to a glossy, coating consistency. The sauce should cling to the rice cakes when you lift them with a spoon. Be careful not to overcook, as the rice cakes can become too soft or mushy.

   ⏱️ 15-20 minutes
4. 4

   Finish and serve: Stir in the chopped scallions during the last minute of cooking. Serve the tteokbokki hot in bowls, garnished with the peeled hard-boiled eggs. Ensure the sauce is thick enough to coat the ingredients generously.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓Don't overcook the rice cakes: They will continue to firm up as they cool. Aim for a tender, chewy texture.
• ✓Taste and adjust: The balance of sweet, savory, and spicy is key. Feel free to adjust the sugar and gochujang levels to your preference.
• ✓Serve immediately: Tteokbokki is best enjoyed fresh and hot when the rice cakes are at their chewiest.
• ✓For a richer flavor: You can add a splash of rice wine or mirin to the sauce.

🔄 Variations

• Cheese Tteokbokki: Top with shredded mozzarella cheese during the last few minutes of cooking and let it melt.
• Rabokki: Add instant ramen noodles (ramyeon) to the simmering sauce along with the rice cakes. Cook until noodles are done.
• Additions: Consider adding boiled eggs, dumplings (mandu), or vegetables like cabbage or onions.

🥗 Nutrition

Per serving