Classic Tteokbokki
Традиционно ястие · Korean
A quintessential Korean street food featuring chewy rice cakes simmered in a spicy, savory, and slightly sweet gochujang-based sauce. This classic version includes fish cakes and boiled eggs for a hearty and satisfying dish.
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Съставки
- Tteokbokki tteok (rice cakes)400g
- Fish cakes (eomuk)150g
- Hard-boiled eggs2
- Gochujang (Korean chili paste)3 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- Soy sauce1 tbsp
- Sugar1 tbsp
- Minced garlic1 tsp
- Anchovy broth or water2 cups
- Green onions2 stalks, chopped
- Sesame seeds1 tsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Стъпки
- 1
Soak rice cakes in cold water for 10-20 minutes if they are stiff. Drain.
- 2
Cut fish cakes into bite-sized pieces.
- 3
In a pan or pot, combine anchovy broth (or water), gochujang, gochugaru, soy sauce, sugar, and minced garlic. Stir well to dissolve the paste.
- 4
Bring the sauce to a boil over medium-high heat.
- 5
Add the drained rice cakes and fish cakes to the boiling sauce. Reduce heat to medium and simmer, stirring occasionally, until the rice cakes are soft and the sauce has thickened, about 10-15 minutes.
- 6
Add the hard-boiled eggs during the last 5 minutes of cooking.
- 7
Season with salt and pepper to taste if needed.
- 8
Serve hot, garnished with chopped green onions and sesame seeds.
