Tteokbokki (Spicy Rice Cakes)
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.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Tteokbokki (Spicy Rice Cakes) to your week, check it against your household's allergens, and build the shopping list automatically.