Tteokbokki
Chewy Korean rice cakes simmered in a fiery, subtly sweet gochujang sauce with fish cakes and scallions, a beloved Korean street-food snack that comes together in minutes.
Ingredients
- 1 lb Korean rice cakes (tteok), separated
- 2 cups kombu or vegetable stock
- 2 tbsp gochujang (Korean chili paste)
- 2 tsp gochugaru (Korean chili flakes)
- 2 tbsp soy sauce
- 2 tbsp granulated sugar
- 3 cloves garlic, minced
- 4 oz Korean fish cake (eomuk), sliced into strips (optional), sliced
- 4 scallions, cut into 2-in pieces
- 1 tsp sesame oil
- 1 tsp sesame seeds (for garnish)
Instructions
-
1
If the 1 lb separated Korean rice cakes (tteok) are refrigerated or frozen, soak them in cold water for 20 minutes until softened, then drain.
-
2
In a wide skillet or saucepan, combine 2 cups kombu or vegetable stock, 2 tbsp gochujang (Korean chili paste), 2 tsp gochugaru (Korean chili flakes), 2 tbsp soy sauce, 2 tbsp granulated sugar, and 3 cloves minced garlic. Bring to a boil over medium-high heat, stirring to dissolve the paste.
-
3
Add the rice cakes and 4 oz sliced Korean fish cake (eomuk), sliced into strips (optional) (if using). Cook at a steady simmer, stirring frequently, for 8-10 minutes until the rice cakes are tender and the sauce has thickened and coats everything.
-
4
Add 4 cut into 2-in pieces scallions and cook 1 more minute.
-
5
Remove from heat, drizzle with 1 tsp sesame oil, and garnish with 1 tsp sesame seeds (for garnish). Serve immediately.