Chewy Korean rice cakes and fish cakes simmered in a rich, spicy and slightly sweet gochujang sauce, finished with sesame oil and roasted sesame seeds.
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Serves: 2–3
Cuisine: Korean
Course: Main Dish / Snack
Tags: Tteokbokki · Korean Rice Cakes · Korean Street Food · Spicy Recipes · Quick & Easy
Ingredients
For the Stock
- 2 cups water
- 7 large dried anchovies, heads and intestines removed
- 1 piece dried kelp, approximately 15 × 20cm
For the Tteokbokki
- 350g Korean rice cakes (tteok)
- 150g Korean fish cakes, cut into bite-sized pieces
- 3 tbsp gochujang
- 1 tbsp gochugaru
- 1 tbsp sugar
- 1 tbsp soy sauce
- 1 tsp minced garlic
- 2 spring onions, cut into approximately 7–8cm pieces
To Finish
- 1 tsp sesame oil
- 1 tsp roasted sesame seeds
Method
1. Prepare the stock
Add 2 cups of water, the dried anchovies and dried kelp to a large saucepan.
Bring to a boil and simmer for 15 minutes.
Remove and discard the anchovies and kelp.
2. Prepare the sauce
In a small bowl, combine the gochujang, gochugaru, sugar, soy sauce and minced garlic.
Mix well to form a smooth sauce.
3. Cook the rice cakes
Add the Korean rice cakes to the prepared stock.
Stir in the sauce mixture and bring to a boil.
4. Add the fish cakes
Once the mixture is boiling, add the fish cakes and spring onions.
Reduce the heat slightly and simmer for 10–15 minutes, stirring occasionally.
Cook until the rice cakes become soft and chewy and the sauce has thickened.
5. Finish
Stir in the sesame oil.
Sprinkle with roasted sesame seeds.
6. Serve
Serve the tteokbokki hot, while the rice cakes are soft and the sauce is thick and glossy.
