Tteokbokki is a beloved Korean street food made from chewy cylindrical rice cakes, fish cakes, and vegetables, all simmered in a rich, sweet, and spicy gochujang-based sauce. It’s a comforting and incredibly addictive dish.
Spicy Tteokbokki: Korean Rice Cakes
Tteokbokki is a beloved Korean street food made from chewy cylindrical rice cakes, fish cakes, and vegetables, all simmered in a rich, sweet, and spicy gochujang-based sauce. It's a comforting and incredibly addictive dish.
Ingredients
- 500 g tteok (Korean rice cakes) fresh or frozen
- 200 g fish cakes cut into bite-sized pieces
- 3 cups water or anchovy broth
- 1/4 cup gochujang (Korean chili paste)
- 1 tbsp gochugaru (Korean chili powder) adjust to taste
- 1 tbsp sugar or corn syrup
- 1 tbsp soy sauce
- 2 cloves garlic minced
- 1/2 medium onion sliced
- 1 cup cabbage chopped
- 2 stalks green onion cut into 2-inch pieces
Instructions
- If using frozen rice cakes, soak them in warm water for 10-15 minutes to soften. Drain well.
- In a large pan or pot, combine water (or anchovy broth), gochujang, gochugaru, sugar, soy sauce, and minced garlic. Stir well to dissolve the gochujang.
- Bring the sauce to a boil over medium-high heat. Add the softened rice cakes, sliced onion, and chopped cabbage.
- Reduce heat to medium and simmer, stirring occasionally, for about 7-10 minutes, or until the rice cakes are tender and chewy, and the sauce has thickened.
- Add the fish cakes and green onions. Continue to cook for another 3-5 minutes, until the fish cakes are heated through and the sauce has reached your desired consistency.
- Taste and adjust seasonings if necessary (add more sugar for sweetness, gochugaru for spice, or soy sauce for saltiness). Serve hot and enjoy!
Notes
For extra flavor, use anchovy broth instead of plain water. Adjust the amount of gochugaru to control the spice level. Popular additions include boiled eggs, ramen noodles, cheese, or even sausages. Serve immediately for the best chewy texture.
