Tteokbokki (Korean Spicy Rice Cakes)
Learn how to make this sweet and spicy Korean tteokbokki snack at home from scratch. Great as a side with other foods, and of course it pairs great with a cold beer.
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 medium dried anchovies
- 6 1x1" kombu pieces
- 1 small yellow onion (cut into quarters)
- 4 c filtered water
- 3 tbsp gochujang
- 1 tbsp rice syrup
- 1 tbsp soy sauce
- 1 tbsp minced garlic
- 2 tsp gochugaru
- 1 lb rice cakes (preferably fresh and soft)
- ¼ lb fish cakes (sliced into triangles)
- 1 big green onion (or 3 regular scallions) (cut into 2-inch pieces )
- 2 large boiled eggs (optional)
- sesame seeds
Instructions
- 1
If your rice cakes are premade and refrigerated, submerge them in a large, warm water bath for at least 20 minutes or until they’re slightly softened. Set this aside and start the next step. If your rice cakes are made fresh and are soft to the touch, you do not need this extra step.
- 2
Make the stock. In a large saucepan, add all stock ingredients and bring to a boil on medium-high heat, then lower to a simmer (or medium-low) for 10 minutes. After simmering, strain and discard the ingredients, leaving only a clear stock. Pour the stock back into the saucepan.
- 3
In a small bowl, combine all the seasoning ingredients and stir until incorporated. Add the seasoning into the saucepan and stir to combine.
- 4
For refrigerated rice cakes: After the rice cakes have finished soaking, completely drain the water.
- 5
Add the rice cakes and fish cakes to the saucepot. Use tongs to stir the rice and fish cakes, so they’re covered with the seasoning.
- 6
Bring the heat to medium. Stir occasionally, so the rice cakes don’t stick to the bottom of the pan. Continue to cook for 15 minutes or until the liquid has thickened to a maple syrup consistency. The rice and fish cakes should be softened, and the sauce should be shiny.
- 7
Turn off the heat and add the sliced big green onion and hard-boiled eggs. Let sit for two minutes to allow the green onions and eggs to warm.
- 8
Sprinkle with sesame seeds and serve.