Korean Spicy Rice Cakes (Tteokbokki)

300g Korean rice cakes (tteok)
150g Korean fish cakes, sliced
½ onion, thinly sliced
2 spring onions, cut into chunks
Handful napa cabbage, chopped
1–2 boiled eggs (optional, for serving)
Vegetable oil (optional)

The Stock

500ml water
Small piece kombu
Handful dried anchovies

The Sauce

2 tablespoons gochujang (Korean red pepper paste)
1 teaspoon gochugaru (Korean chilli flakes)
1 tablespoon light soy sauce
1 teaspoon sesame oil
Pinch salt
1 teaspoon sugar

PREPARATION

1. Add kombu and dried anchovies to water in a saucepan, bring to a boil, then reduce to a simmer for 20–30 minutes to create a flavourful stock.

COOKING

1. Strain the stock and return it to the pot over medium heat.
2. Add the sliced onion and spring onions and bring the stock to a gentle boil.
3. Add the rice cakes and fish cakes, stirring gently so they do not stick.
4. Stir in the gochujang and mix until it dissolves into the broth.
5. Add gochugaru, light soy sauce, sesame oil, salt and sugar.
6. Bring everything to a boil, then reduce to a simmer.
7. Cook for 10–15 minutes, stirring occasionally, until the rice cakes soften.
8. Add the cabbage halfway through cooking so it retains some texture.
9. Continue simmering until the sauce thickens and becomes glossy.
10. Taste and adjust seasoning if needed, balancing spice, sweetness and saltiness.
11. Serve hot, topped with boiled eggs and a sprinkle of sesame seeds if desired.

School of Wok Tips

• Do not overcook the rice cakes or they can become too soft.
• The sauce will thicken further as it cools, so avoid over-reducing.
• Adjust chilli levels depending on your spice preference.
• Fish cakes add extra umami but can be omitted for a vegetarian version.

FAQs

What are tteokbokki rice cakes made from?
They are made from glutinous rice flour, giving them a chewy, mochi-like texture.

Is tteokbokki very spicy?
It can be, but you can reduce the gochujang or gochugaru for a milder version.

Can I make this vegetarian?
Yes. Replace the anchovy stock with vegetable stock and omit the fish cakes.