Spicy Stir-fried Rice Cakes (Tteokbokki)辣炒年糕
Tteokbokki is a popular Korean street food made from small, cylindrical rice cakes called tteok, stir-fried in a rich, spicy, and slightly sweet gochujang (Korean chili paste) sauce. Often includes fish cakes and vegetables.
01Ingredients
- 500g Korean rice cakes (tteokbokki tteok), soaked in warm water for 10 minutes if hard
- 200g Korean fish cakes (eomuk), sliced into bite-sized pieces
- 1 large onion, thinly sliced
- 1 cup green cabbage, chopped
- 2 spring onions, chopped into 2-inch pieces
- 3 cups anchovy broth (or water)
- 4 tbsp gochujang (Korean chili paste)
- 2 tbsp gochugaru (Korean chili powder)
- 2 tbsp soy sauce
- 2 tbsp sugar (or corn syrup/oligodang)
- 1 tbsp minced garlic
- 1 tsp salt
- 1/2 tsp black pepper
Nutrition (per serving)389kcal
- Protein8.5g
- Carbs72.3g
- Fat3.2g
Fiber 2.1 gSodium 1847 mg
02Steps
- If the Korean rice cakes are hard, soak them in warm water for 10 minutes, then drain. In a bowl, combine gochujang, gochugaru, soy sauce, sugar, minced garlic, salt, and black pepper to make the sauce.
- In a large pan or pot, pour anchovy broth and bring to a simmer over medium-high heat. Add the prepared sauce mixture to the broth and stir until well combined.
- Add the drained Korean rice cakes, sliced Korean fish cakes, sliced onion, and chopped green cabbage to the simmering sauce. Stir gently to coat everything.
- Let the mixture simmer for 8-10 minutes, stirring occasionally, until the rice cakes are tender and chewy, and the sauce has thickened to your desired consistency.
- Stir in the chopped spring onions. Serve hot, optionally garnished with sesame seeds or a boiled egg.
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