Tteokbokki
Chewy Korean rice cakes and fish cakes simmered in a sticky, sweet and fiery gochujang sauce. Korea's favorite street snack, ready in under 20 minutes.
- Prep
- 5 min
- Cook
- 13 min
- Serves
- 3
- Per serve
- 470 kcal
Ingredients
Method
Separate any rice cakes that are stuck together. If they're frozen or very firm, rinse them under hot tap water in a colander while you get the sauce going. Cut the fish cakes and scallions.
Put the water, gochujang, gochugaru, sugar, soy sauce and garlic in a wide, deep skillet. Stir and bring to a boil over high heat.
Add the rice cakes and fish cakes. Simmer over medium-high heat, stirring often so the rice cakes don't stick to the bottom, until the rice cakes are soft and chewy all the way through and the sauce has thickened.
Stir in the scallions and cook for 1 more minute until they soften and the sauce clings in a thick, glossy coat. Add a splash of water if it gets too thick.
Sprinkle with sesame seeds and eat straight away while the rice cakes are soft. Have napkins handy.
Tips
- Rice cakes harden as they cool, so tteokbokki is best eaten hot. Reheat leftovers with a splash of water.
- Lay a slice of mozzarella or American cheese over the top for the last minute for cheesy tteokbokki.
- Gochujang and fish cakes usually contain wheat, so this isn't gluten-free. Check the labels if that matters.
