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Chewy rice cakes, a spicy sweet sauce, and about 20 minutes. A Korean street food classic made at home.
Tteokbokki
Ingredients
Method
- If the rice cakes are hard or frozen, soak them in warm water for 10 minutes to soften.
- Bring the water or stock to a simmer in a wide pan. Whisk in the gochujang, gochugaru, soy sauce and sugar.
- Add the rice cakes and fish cakes, if using. Simmer for 10 to 12 minutes, stirring often, until the sauce thickens and clings to the rice cakes.
- Scatter with spring onions, drizzle with sesame oil, and serve straight from the pan.
Notes
Nutrition figures are an estimate and will shift with the brand of rice cakes and whether fish cakes are used.
Tips for the best tteokbokki
- Stir often once the rice cakes go in, since the sauce is thick and can catch on the bottom of the pan.
- Soak hard or frozen rice cakes first, or they will stay tough in the middle.
- Add a splash more water if the sauce reduces too far before the rice cakes are fully soft.
Frequently asked questions
Where do I find tteok?
Korean grocers stock it fresh, frozen or vacuum packed. It is usually in the chilled or frozen section rather than the dry goods aisle.
Is tteokbokki very spicy?
Medium, and adjustable. Reduce the gochugaru for a milder version, or add extra for more heat.
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- Tteok rice cakes. The chewy base this dish is built around.
