Classic Tteokbokki
Traditional dish · Korean
A beloved 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 scallions for added flavor and texture.
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Ingredients
- Tteokbokki tteok (rice cakes)400g
- Eomuk (fish cakes)2 sheets
- 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
- Scallions2 stalks
- Sesame oil1 tsp
- Sesame seeds1 tsp
- Hard-boiled egg (optional)1
Steps
- 1
Soak rice cakes in cold water for 10-15 minutes to soften. Cut fish cakes into bite-sized pieces. Chop scallions into 2-inch lengths.
- 2
In a pan, combine anchovy broth (or water), gochujang, gochugaru, soy sauce, sugar, and minced garlic. Stir well to dissolve the paste.
- 3
Bring the sauce to a boil over medium-high heat. Add the softened rice cakes and fish cakes.
- 4
Reduce heat to medium and simmer, stirring occasionally, for 10-15 minutes, or until the sauce thickens and the rice cakes are tender and chewy.
- 5
Stir in the chopped scallions and sesame oil. Cook for another minute.
- 6
Serve hot, garnished with sesame seeds and a halved hard-boiled egg if desired.
