Korean 20 min

Tteokbokki (Spicy Rice Cakes)

Name: Tteokbokki (Spicy Rice Cakes)
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 lb cylindrical rice cakes (tteok), fresh or soaked if dried; 4 oz fish cakes (eomuk), sliced diagonally; 3 cups anchovy broth or water; 3 tablespoons gochujang; 1 tablespoon gochugaru; 2 tablespoons soy sauce; 2 tablespoons sugar; 1 tablespoon corn syrup or honey; 4 cloves garlic, minced; 2 green onions, cut into 2-inch pieces; 2 hard-boiled eggs, halved; 1 teaspoon sesame oil; Sesame seeds for garnish

spicydairy-freecomfort-foodvegetarian

Ingredientsfor 2

380

Cal

12g

Protein

68g

Carbs

Fat

11 lb cylindrical rice cakes (tteok), fresh or soaked if dried
24 oz fish cakes (eomuk), sliced diagonally
33 cups anchovy broth or water
43 tablespoons gochujang
51 tablespoon gochugaru
62 tablespoons soy sauce
72 tablespoons sugar
81 tablespoon corn syrup or honey
94 cloves garlic, minced
102 green onions, cut into 2-inch pieces
112 hard-boiled eggs, halved
121 teaspoon sesame oil
13Sesame seeds for garnish

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Instructions

1
If using dried or refrigerated rice cakes, soak in cold water for 20 minutes until softened. Drain well. This softening step ensures the cakes cook through evenly without the exterior becoming mushy.
2
Combine anchovy broth, gochujang, gochugaru, soy sauce, sugar, corn syrup, and garlic in a wide shallow pan. Bring to a boil over medium-high heat, stirring to dissolve the paste.
3
Add rice cakes and fish cakes. Cook over medium heat, stirring frequently, for 8–10 minutes until the sauce thickens and the rice cakes are very tender and have absorbed the red sauce. The sauce should be thick enough to coat the rice cakes and not pool in the pan.
4
Add green onions and hard-boiled eggs. Cook 2 more minutes. Finish with sesame oil. Garnish with sesame seeds. The sauce should be glossy, sticky, and deeply spiced. Serve immediately — tteokbokki firms up as it cools.