Description
Tteokbokki is a popular Korean street food made with chewy rice cakes simmered in a spicy-sweet gochujang sauce. Bold, comforting, and full of umami, this dish is a favorite for snacks, meals, or casual get-togethers. It’s often made with fish cakes, scallions, and boiled eggs for extra richness and texture.
Ingredients
Units
Scale
- 1 lb Korean rice cakes (tteok), fresh or soaked if frozen
- 4 cups water
- 1 sheet dried kelp (kombu), optional
- 2 tbsp gochujang (Korean red chili paste)
- 1 tbsp gochugaru (Korean chili flakes), adjust to taste
- 1 tbsp soy sauce
- 1 tbsp sugar
- 2 garlic cloves, minced
- 3 oz Korean fish cakes, sliced
- 2 green onions, cut into 2-inch pieces
- 2 boiled eggs (optional)
- Sesame seeds, for garnish
Instructions
- In a pot, add water and kelp. Bring to a boil, then remove kelp after 5 minutes.
- Add gochujang, gochugaru, soy sauce, sugar, and garlic. Stir until dissolved.
- Add rice cakes and simmer for 10–15 minutes, stirring occasionally to prevent sticking.
- Add fish cakes, green onions, and boiled eggs if using. Cook for another 5 minutes until sauce thickens and everything is heated through.
- Serve hot, garnished with sesame seeds.
Notes
- If your rice cakes are hard or frozen, soak them in warm water for 15–20 minutes before cooking. Adjust spice level by reducing gochugaru or adding a bit of honey.
Nutrition
- Calories: 380
- Sugar: 9g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 95mg
