Description
Easy Tteokbokki is a popular Korean street food dish made with chewy rice cakes simmered in a spicy, sweet, and savory gochujang-based sauce. It’s quick to prepare and bursting with bold Korean flavors.
Ingredients
Units
Scale
- 1 lb Korean rice cakes (tteok)
- 3 cups water
- 1 sheet dried kelp (kombu), optional
- 2 tablespoons gochujang (Korean red chili paste)
- 1 tablespoon gochugaru (Korean red chili flakes)
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 2 green onions, chopped
- 1 hard-boiled egg (optional)
- 1/2 cup fish cakes, sliced (optional)
- 1 teaspoon minced garlic
Instructions
- If your rice cakes are refrigerated or frozen, soak them in warm water for 10–20 minutes until softened.
- In a medium pot, combine water and dried kelp. Bring to a boil, then remove the kelp after 5 minutes.
- Add gochujang, gochugaru, soy sauce, sugar, and garlic to the broth. Stir well to combine.
- Add the rice cakes and bring to a gentle boil. Cook for 8–10 minutes, stirring occasionally, until the sauce thickens and rice cakes become soft and chewy.
- Add fish cakes and green onions, and cook for another 2–3 minutes.
- Serve hot with a boiled egg if desired.
Notes
- Adjust spice level by reducing gochugaru or gochujang.
- You can substitute fish cake with tofu or omit it for a vegetarian version.
- Use anchovy stock instead of water for a more traditional flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
