Global Flavors: World's Cuisines
A popular and utterly delicious Korean street food featuring soft, chewy rice cakes and fish cakes bathed in a vibrant, sweet-and-spicy gochujang-based sauce. It's a comforting dish perfect for any time.
Ingredients
- 500 g tteokbokki rice cakes soaked in water if frozen
- 3 cups water or anchovy broth
- 1/4 cup gochujang Korean chili paste
- 2 tbsp gochugaru Korean chili flakes (optional
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tsp minced garlic
- 100 g fish cakes sliced (optional)
- 1 cup cabbage chopped
- 2 stalks scallions chopped
Instructions
- If using frozen rice cakes, soak them in warm water for 10-15 minutes until softened. Drain well.
- In a large pot or deep pan, combine the water (or anchovy broth), gochujang, gochugaru (if using), soy sauce, sugar, and minced garlic. Bring the mixture to a boil over medium-high heat, stirring until the gochujang is fully dissolved.
- Add the drained rice cakes to the boiling sauce. Reduce heat to medium-low and simmer for 8-10 minutes, stirring occasionally to prevent sticking, until the rice cakes are soft and chewy.
- Add the sliced fish cakes (if using) and chopped cabbage. Continue to simmer for another 5-7 minutes, or until the cabbage is tender and the sauce has thickened to your desired consistency.
- Stir in the chopped scallions just before serving.
- Serve your spicy Tteokbokki hot and enjoy!
Notes
For an extra kick, add more gochugaru (Korean chili flakes). You can also include ramen noodles, hard-boiled eggs, or cheese for a more substantial meal. Adjust sugar to your preference. Serve hot!