Tteokbokki
Spicy rice cakes tteok simmered in a thick, sweet-and-spicy gochujang and gochugaru sauce with fish cakes — an iconic Korean street food dish.
Ingredients
- tteok rice cakes500 g
- gochujang (chili paste)3 tbsp
- gochugaru (ground red pepper)1 tbsp
- fish cakes200 g
- cabbage200 g
- sugar1 tbsp
- green onion30 g
- soy sauce1 tbsp
- sesame seeds1 tbsp
- broth600 ml
- garlic2 cloves
Instructions
Rinse the rice cakes tteok under cold water and soak them in warm water for 10-15 minutes until soft (chilled or frozen rice cakes will need longer), then drain in a colander.
Cut the fish cakes into strips, shred the cabbage thinly, cut the scallions into 3-4 cm pieces, and mince the garlic.
In a wide sauté pan, combine the stock, gochujang, gochugaru, soy sauce and sugar. Stir until the paste dissolves and bring to a boil over medium heat.
Add the tteok to the sauce and cook for 8-10 minutes over medium heat, stirring often so the rice cakes don't stick to the bottom, until they turn soft and the sauce starts to thicken.
Add the fish cakes, cabbage and garlic, and cook for another 4-5 minutes, stirring regularly, until the cabbage softens and the sauce evenly coats the tteok.
Two minutes before it's done, add the scallions and stir through.
Remove from heat, sprinkle with sesame seeds and serve hot straight from the pan.
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