Street Food

Tteokbokki떡볶이

Name: Tteokbokki
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 1 pound Korean rice cakes; 6 ounces Korean fish cake, sliced; 3 cups anchovy broth; 3 tablespoons gochujang; 1 tablespoon gochugaru; 2 tablespoons sugar; 1 tablespoon soy sauce; 2 green onions, cut into lengths

Chewy Korean rice cakes simmered in a glossy, sweet-spicy gochujang sauce with fish cake and green onion.

Prep: 10 min
Cook: 20 min
Servings: 3
Difficulty: Easy

Spicy Korean tteokbokki rice cakes with fish cake

Ingredients

Korean rice cakes1 pound Korean rice cakes
Korean fish cake6 ounces Korean fish cake, sliced
Anchovy broth3 cups anchovy broth
Gochujang3 tablespoons gochujang
Gochugaru1 tablespoon gochugaru
Sugarpantry2 tablespoons sugar
Soy saucepantry1 tablespoon soy sauce
Green onion2 green onions, cut into lengths

Instructions

1
If the rice cakes are firm, soak them in cold water for 10 minutes and drain.
2
Bring the broth, gochujang, gochugaru, sugar, and soy sauce to a simmer in a wide pan.
3
Add the rice cakes and simmer, stirring often, for 10 to 12 minutes until tender and glossy.
4
Add fish cake and green onion and cook for 3 to 4 minutes more. The sauce will thicken as it stands.

Ingredient substitutions

Korean rice cakes: There is no close texture substitute; thick udon can carry the sauce differently.
Korean fish cake: Fried tofu can add chewiness, but the flavor differs.
Anchovy broth: Vegetable broth works but is less marine; chicken broth is richer.
Gochujang: Combine miso, gochugaru, and a little sweetener for a functional substitute. It will not reproduce the same fermented flavor.
Gochugaru: Aleppo pepper is a gentler substitute; crushed red pepper works but is usually sharper and hotter.

Recipe source

About this recipe

Source: Korean Pantry editorial kitchen

Original Korean Pantry recipe and image

Source details

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