Description
Tteokbokki is a beloved Korean street food made of chewy rice cakes simmered in a spicy-sweet gochujang sauce with fish cakes and green onions. This comforting dish is rich, bold, and perfect for a quick meal or snack.
Ingredients
Scale
- 1 pound Korean Rice Cakes (Tteok)
- 1 cup Fish Cakes, sliced
- 3 tablespoons Gochujang (Korean Red Chili Paste)
- 1 tablespoon Gochugaru (Korean Chili Flakes)
- 2 tablespoons Soy Sauce
- 1 tablespoon Sugar
- 2 cloves Garlic, minced
- 2 stalks Green Onions, chopped
- 2 ½ cups Anchovy or Dashi Stock
- 1 teaspoon Sesame Oil
- 1 teaspoon Toasted Sesame Seeds (optional)
Instructions
- Place your pot or skillet over medium-high heat. Soak your rice cakes in warm water if they are refrigerated or frozen.
- In the pot, add anchovy stock, gochujang, gochugaru, soy sauce, sugar, and garlic. Stir well until the paste is fully dissolved.
- Let the mixture come to a boil, then reduce the heat to maintain a simmer.
- Add the soaked rice cakes and fish cakes to the pot. Stir to ensure everything is coated in sauce.
- Simmer for 10–15 minutes, stirring often, until the sauce thickens and the rice cakes are soft and chewy.
- Drizzle with sesame oil, add green onions, and sprinkle sesame seeds on top if using.
- Serve hot and enjoy immediately.
Notes
- Soak rice cakes to revive their chewy texture if using refrigerated or frozen ones.
- Use anchovy or dashi stock for a richer, more traditional flavor.
- Adjust spiciness by reducing gochugaru or adding extra sugar.
- Leftovers can be reheated with a splash of broth to loosen the sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 7g
- Sodium: 950mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 10mg
Keywords: tteokbokki, korean rice cakes, spicy korean food, street food, gochujang recipe, fish cake