Tteokbokki

Name: Tteokbokki
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 600ml Water; 8 Dried Anchovies, heads and guts removed; 1 piece of Dried Kelp, dashima, about 8x8 cm; 300g Korean Rice Cakes, tteok for tteokbokki, separated; 150g Korean Fish Cakes (Eomuk), eomuk, cut into bite-size pieces; 1 cup Napa Cabbage, about 100 g, sliced; 2 Scallions, cut into 3–4 cm pieces; 2 Eggs, hard-boiled, peeled; 2 tbsp Gochujang, Korean red chili paste; 1 tbsp Gochugaru, Korean red chili flakes; 1 tbsp Soy Sauce; 1 tbsp Sugar; 2 cloves of Garlic, minced; 1 tsp Toasted Sesame Seeds

Tteokbokki is a comforting Korean street-food classic: chewy rice cakes bathed in a glossy, spicy-sweet gochujang sauce with tender fish cakes and napa cabbage. A simple anchovy-kelp stock gives the sauce a savory backbone, while scallions and toasted sesame seeds add brightness and nutty finish. Serve it piping hot with soft-boiled eggs for an irresistible, shareable snack or weeknight meal.

Tteokbokki is a comforting Korean street-food classic: chewy rice cakes bathed in a glossy, spicy-sweet gochujang sauce with tende... Show more

Traditional Korean Recipe

Health Grade

D · Occasional

Rating

4.5

Time

35 min

Price

2,32 €

Calories

673 kcal

quick

easy

one pot

low fat

Method

Prep the ingredients

Separate the Korean Rice Cakes if they’re stuck together. If they feel hard, soak them in warm water until they loosen, then drain well. Cut the Korean Fish Cakes into bite-size pieces, slice the Napa Cabbage, cut the Scallion into 3–4 cm pieces, and mince the Garlic. If your Dried Anchovies still have heads or guts, pinch them off and discard them before cooking.

Simmer the stock

In a medium pot, combine the Water, the cleaned dried anchovies, and the Dried Kelp. Bring it to a boil, then lower the heat and simmer for 10 minutes. Use that same 10 minutes to hard-boil the Eggs in a separate saucepan, then peel them and set them aside. Strain the stock and keep it hot.

Mix the sauce

In a bowl, stir together the Gochujang, Gochugaru, Soy Sauce, Sugar, and minced garlic until you have a smooth, thick paste. If it feels stiff, loosen it with a spoonful of the hot stock so it blends into the pan more easily.

Cook the tteokbokki

Pour the stock into a wide pan or pot and whisk in the sauce. Add the rice cakes, fish cakes, and cabbage, then bring everything to a lively simmer. Cook for 8 minutes, stirring often, until the sauce turns thick, glossy, and deeply red. Add the scallions and eggs, then simmer for 2 minutes more so everything is hot and well coated.