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Tteokbokki (Spicy Rice Cakes)

Total Time 25 minutes
Servings: 4 4 servings
Course: Street Food / Snack
Cuisine: Korean
Ingredients Method Notes

Ingredients
  

  • 500 g tteok cylinder-shaped rice cakes, fresh or thawed
  • 200 g fish cakes sliced
  • 4 hard-boiled eggs peeled
  • 4 spring onions cut into 5 cm pieces
  • 500 ml anchovy stock or water
  • 4 tbsp gochujang
  • 1 tbsp gochugaru
  • 2 tbsp soy sauce
  • 2 tbsp sugar
  • 1 tbsp corn syrup or honey
  • 2 cloves garlic minced

Method
 

  1. Bring the stock to a boil in a wide pan.
  2. Add the gochujang, gochugaru, soy sauce, sugar, corn syrup and garlic. Stir to combine.
  3. Add the rice cakes and fish cakes. Cook over medium-high heat for 8–10 minutes, stirring frequently, until the sauce has thickened and the rice cakes are tender.
  4. Add the hard-boiled eggs and spring onions. Cook for 2 more minutes.
  5. The sauce should be thick and deeply coloured. Serve hot.

Notes

Source: Classic Korean recipe. Estimated values per serving. For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.

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