Spicy Korean Rice Cake (Tteokbokki)
Spicy Korean Rice Cake (tteokbokki) is one of the most popular street food in Korea. It's and easy and quick homemade recipe that yields a heat, sweet, and umami flavor that no one can resist.
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 pieces dried kelp
- 4 large dried anchovies (with heads and intestines removed)
- 4 cups water
- 3 tablespoons gochujang (Korean hot pepper paste)
- 1 tablespoon Gochugaru (Korean chili flakes)
- 2 tablespoons sugar
- 1 lb Korean rice cake
- 2 stalks green onion (cut into 3 inches long pieces )
- 2 boiled eggs (peeled)
- 4 pieces fish cakes
- 1 teaspoon sesame seeds (for serving)
Instructions
- 1
Add dried kelp, dried anchovies, and 4 cups of water to a frying pan or shallow pot. Bring to a boil and cook over medium heat for 15 minutes without covering the pot.
- 2
Meanwhile, combine gochujang, Korean chili flakes, and sugar in a small bowl. Set aside.
- 3
After 15 minutes of boiling, remove the kelp and anchovies from the pan. Then, add the rice cakes, green onions, boiled eggs, and fish cakes to the pan. Add the prepared sauce and stir gently with a spatula until it is dissolved in the soup.
- 4
Bring the mixture to a boil, then let it simmer for 10 to 15 minutes, or until the rice cakes are soft and cooked through. Stir occasionally to prevent the rice cakes from sticking to the bottom.
- 5
Once the rice cakes are soft and the soup has reduced by half and thickened, turn off the heat. Serve immediately, sprinkled with sesame seeds on top.