Tteokbokki
South Korea's most popular street food — chewy, cylindrical rice cakes (tteok) simmered in a fiery, sweet-savoury gochujang and gochugaru sauce with fish cakes and spring onion, until the sauce thickens and coats every piece in a glossy, spicy-sweet glaze.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Make the dashi: simmer dried anchovies and kelp in water for 10 minutes. Strain. Discard the anchovies and kelp.
About 5 min
Mix gochujang, gochugaru, soy sauce, sugar, corn syrup and garlic together to form the sauce.
About 11 min
Bring the dashi to a boil in a wide pan. Add the sauce; stir to dissolve. Bring to a simmer.
About 11 min
Add the rice cakes and fish cakes. Simmer over medium heat for 10–15 minutes, stirring often so nothing sticks. The sauce reduces and thickens, clinging to every rice cake.
About 11 min
Add spring onions and hard-boiled eggs in the last 5 minutes. Simmer until the sauce is thick and glossy and the rice cakes are very soft and chewy — they should be cooked all the way through with no hard centre.
About 11 min
Serve immediately in the pan or transfer to bowls. The tteok must be eaten while hot — they firm up as they cool. Often served with a side of fried tempura (twigim) for dipping in the sauce.
About 3 min
Nutrition per serving (estimate)
- Calories
- 480
- Protein
- 16 g
- Carbs
- 88 g
- Fat
- 8 g
- Fibre
- 4 g
- Sugar
- 22 g
- Sodium
- 1100 mg
Contains: gluten, eggs, soy, fish
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Recipe by Boon Tools.