Tteokbokki (Spicy Korean Rice Cakes)
These spicy Korean rice cakes are a street food classic and can be customized with different mix-ins.
- Prep time
- 30 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 600 g tteokbokki rice cakes
- 140 g dangmyeon (optional)
- 6 small dried anchovy
- 10 g dried kelp
- 6 cups water
- 2 eggs
- 6 sheets (200g fish cake, cut into small triangles)
- 1 tbsp vegetable oil
- 200 g kimchi (optional, chiopped)
- 3 tbsp gochujang
- 1 tbsp gochugaru (use more or less depending on how spicy you want it to be)
- 2 tbsp sugar
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 3 stalks of scallions
Instructions
- 1
Soak dangmyeon and tteokbokki rice cakes in cold water for 30 minutes.
- 2
While ingredients are soaking, add anchovies and kelp to a pot of water and bring to a simmer. Simmer for about 30 minutes until kelp has doubled in size and is flexible
- 3
Hard-boil two eggs
- 4
Saute kimchi in cast iron skillet with oil for about 5 minutes
- 5
Add rice cakes and saute for another 5 minutes. If rice cakes stick, ladle some broth into the pan.
- 6
Add fish cake to the mixture
- 7
Add gochujang, gochugaru, sugar, soy sauce and sesame oil.
- 8
Add whatever broth is left
- 9
Add noodles and eggs and bring to a simmer.
- 10
Simmer until liquid is thick and reduced, about 10-15 minutes.
- 11
Garnish with scallions and serve immediately