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Chewy rice cakes in a sweet, spicy gochujang sauce. A popular Korean street food snack that comes together in one pan.
Tteokbokki
- 400 g tteok (Korean rice cakes)
- 500 ml water or anchovy stock
- 2 tbsp gochujang
- 1 tbsp gochugaru
- 1 tbsp soy sauce
- 1 tbsp sugar
- 2 spring onions, sliced
- Boiled eggs, to serve (optional)
- Soak the rice cakes in warm water for 10 minutes if firm, skip if already soft.
- Bring the stock or water to a simmer with the gochujang, gochugaru, soy sauce and sugar.
- Add the rice cakes and simmer for 10 to 15 minutes, stirring often, until the sauce thickens and clings.
- Stir in the spring onion and serve hot, with boiled eggs if using.
Tips
- Stir often, the sauce thickens fast near the end and can catch on the pan.
- Add a splash more water if the sauce reduces too far before the rice cakes soften.
- Frozen rice cakes need a longer soak than fresh or vacuum packed ones.
FAQ
What are tteok made from?
Rice flour, shaped into cylinders. They are chewy rather than crisp, and take on the sauce as they simmer.
Is tteokbokki very spicy?
It has a noticeable kick from the gochujang and gochugaru, though you can reduce the gochugaru for a milder version.
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- Korean rice cakes. Cylinder shaped tteok.
