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Posted on Fri 28th May 2021

Tteokbokki (Spicy Korean Rice Cakes)

Deliciously spicy rice cakes in a homemade anchovy stock.

Cuisine

Korean

Time

50 mins

Servings

2 people

Most popular
recipe

Ingredients

Anchovy stock

  • 750 ml water

  • 2 sheets kombu

  • ⅓ cup dried anchovies

Tteokbokki

  • 2 tablespoons gochujang (korean red pepper paste)

  • 2 tablespoon gochugaru (korean red pepper flakes)

  • 1 tablespoon soy sauce, plus additional to taste

  • 1 tablespoon sugar, plus additional to taste

  • 250g Tteokbokki tteok (korean rice cakes)

  • 50g Eomuk (fish cakes), sliced, optional

  • 50g (5 oz) cabbage, roughly chopped

  • 2 spring onions, chopped into thirds

  • ½ onion, roughly sliced

  • 1 teaspoon sesame oil

  • 1 teaspoon sesame seeds, to garnish (optional)

  • 1 hard-boiled egg (optional, for garnish)

Method

Preparation

.

Cooking

For the anchovy stock, fill a small pan with dried anchovies, kombu, and water. Bring to a boil then turn heat to low and simmer for 20 minutes, or until the stock has reduced by a third. Strain the stock then return it back into the pot. Add the gochujang, gochugaru, rice cakes, fish cakes, cabbage, onions, and spring onions to the pot. Bring to a boil then reduce heat to medium-low and simmer for 15 minutes or until sauce has thickened. 

Season to with sugar, soy sauce, and sesame oil. Serve hot and garnish with sesame seeds and a boiled egg, if desired. 

 

How to cook Tteokbokki (Spicy Korean Rice Cakes)