Name: Tteokbokki
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 lb Korean Rice Cakes (Garaetteok); 2 sheets Korean Fish Cakes (Eomuk); 3 cups Anchovy Kelp Broth; 3 tbsp Gochujang (Korean Chili Paste); 1 tbsp Gochugaru (Korean Chili Flakes); 1 tbsp Soy Sauce; 1.5 tbsp Granulated Sugar; 1 tbsp Minced Garlic; 3 stalks Green Onions; 1 tsp Toasted Sesame Seeds

Asian

Tteokbokki

Experience the heart of Korean street food with this authentic Tteokbokki recipe, featuring pillowy rice cakes bathed in a glossy, spicy-sweet sauce. Each bite delivers a satisfying chew paired with deep umami notes from dashi broth and fermented chili paste.

Prep

15m

Cook

20m

Serves

Calories

410kcal

Qty	Ingredient
1 lb 450 g	Korean Rice Cakes (Garaetteok)
2 sheets 100 g	Korean Fish Cakes (Eomuk)
3 cups 720 ml	Anchovy Kelp Broth
3 tbsp 45 g	Gochujang (Korean Chili Paste)
1 tbsp 8 g	Gochugaru (Korean Chili Flakes)
1 tbsp 15 ml	Soy Sauce
1.5 tbsp 18 g	Granulated Sugar
1 tbsp 15 g	Minced Garlic
3 stalks 30 g	Green Onions
1 tsp 3 g	Toasted Sesame Seeds

2 Method

Step 1. Soak the rice cakes in cold water for 15-20 minutes to soften them if they are frozen or hard.

Step 2. In a shallow pot or large skillet, bring the anchovy kelp broth to a boil over medium-high heat.

Step 3. Combine the gochujang, gochugaru, soy sauce, sugar, and minced garlic in a small bowl to create the sauce base.

Step 4. Whisk the sauce base into the boiling broth until fully dissolved and the liquid turns a vibrant red.

Step 5. Drain the rice cakes and add them to the pot along with the sliced fish cakes. Reduce heat to medium.

Step 6. Simmer for 10-15 minutes, stirring frequently to prevent the rice cakes from sticking to the bottom, until the sauce thickens and the cakes are soft.

Step 7. Toss in the sliced green onions and cook for another minute.

Step 8. Serve hot, garnished with toasted sesame seeds and optional hard-boiled eggs.

·
If you don't have anchovy broth, use dashi powder or chicken stock for a quick shortcut.
·
Add a slice of American cheese on top for a 'Cheese Tteokbokki' variation that balances the spice.
·
Stir constantly once the sauce thickens, as the starch from the rice cakes makes it burn easily.
·
For extra texture, add ramen noodles (Rabokki) or hard-boiled eggs to soak up the sauce.