Tteokbokki (Spicy Rice Cakes)

Total Time 25

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

Bring the stock to a boil in a wide pan.
Add the gochujang, gochugaru, soy sauce, sugar, corn syrup and garlic. Stir to combine.
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.
Add the hard-boiled eggs and spring onions. Cook for 2 more minutes.
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.