Tteokbokki, a beloved Korean street food, is a delightful dish featuring chewy rice cakes slathered in a spicy gochujang sauce. This savory snack is famous for its vibrant flavors and comforting texture, making it a favorite among food lovers worldwide.
Ingredients
Scale:
500g Korean rice cakes (tteok)
200g fish cakes, sliced (optional)
2 cups water or dashi (Korean soup stock)
1 tablespoon soy sauce
1 tablespoon sugar
3 tablespoons gochujang (Korean red chili paste)
1 tablespoon gochugaru (Korean red pepper flakes)
2 tablespoons corn syrup or honey
1 tablespoon minced garlic
1 teaspoon sesame oil
Sliced green onions (for garnish)
Boiled eggs, halved (optional)
Sesame seeds (for garnish)
Shredded cabbage (optional)
Instructions
If using refrigerated or frozen rice cakes, soak them in warm water for about 30 minutes to soften. Drain and set aside.
In a bowl, combine gochujang, gochugaru, corn syrup, minced garlic, and sesame oil. Mix well until you achieve a smooth paste.
In a large pan or pot, bring 2 cups of water or dashi to a boil over medium heat. Add the soy sauce and sugar, stirring until dissolved.
Once the liquid is boiling, add the soaked rice cakes and sliced fish cakes, if using. Cook for about 5 minutes.
Stir in the prepared gochujang sauce. Reduce the heat to medium-low and simmer for 10-15 minutes, stirring occasionally.
Taste and adjust seasoning if necessary.
Transfer the tteokbokki to a serving dish. Garnish with sliced green onions, boiled eggs, and sesame seeds.
