Tteokbokki (Spicy Rice Cakes)

Name: Tteokbokki (Spicy Rice Cakes)
Total time: 25 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 400g garae-tteok (cylinder-shaped rice cakes; soaked in warm water for 10 mins); 150g Korean fish cakes (cut into triangles); 3 tbsp gochujang; 1 tbsp gochugaru; 2 tbsp sugar; 2 cups anchovy-kelp stock; 2 scallions (cut into 2-inch pieces); 2 hard-boiled eggs

A highly popular Korean street food made from small-sized garae-tteok (long, white, cylinder-shaped rice cakes) in a spicy, sweet gochujang-based sauce.

25 minutes

Serves 4

Snack

Contains common allergens

Egg Fish Seafood Soy

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Instructions

6 steps

1
Pour 2 cups of anchovy-kelp stock into a wide, shallow pan and bring it to a rolling boil over medium-high heat.

2
Whisk the gochujang, gochugaru, and sugar into the boiling stock until completely dissolved, creating a smooth, deep red broth.
3
Drain the soaked rice cakes and add them to the bubbling broth along with the fish cake triangles.
4
Reduce the heat to medium and simmer for 10-12 minutes, stirring frequently so the rice cakes don't stick to the bottom.
5
Wait until the sauce reduces to a thick, glossy, syrup-like consistency that coats the back of a spoon.
6
Toss in the scallion pieces and hard-boiled eggs, stirring for 1 final minute to warm them through before serving.

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