Korean
Street-Style Tteokbokki
Chewy rice cakes and fish cakes simmered in glossy sweet-spicy gochujang sauce.
4 servings · 20 minutes prep · 20 minutes cook
Ingredients
Rice Cakes and Sauce
- 1 1/2 lb, Korean cylinder rice cakes, thawed if frozen
- 8 oz, Korean eomuk, cut into strips
- 4, cut into 2-inch pieces
- 4, peeled, optional
Broth and Seasoning
- 4 cups
- 8, heads and guts removed
- 1 piece, about 3 inches
- 1/3 cup
- 1 tbsp
- 2 tbsp
- 2 tbsp
- 2 cloves, grated
- 1 tbsp, toasted, for garnish
Directions
Prepare Broth and Rice Cakes
- If garaetteok are firm, soak in warm water for 20 minutes, then drain.
- Simmer water, dried anchovies, and dried kelp for 10 minutes. Remove anchovies and kelp.
Simmer the Tteokbokki
- Whisk gochujang, gochugaru, soy sauce, granulated sugar, and garlic into the broth.
- Add rice cakes and simmer over medium heat for 8 to 10 minutes, stirring often, until they soften and the sauce starts to thicken.
- Add fish cakes, scallions, and hard boiled eggs if using. Simmer for 4 to 6 minutes, until the sauce is glossy and coats the rice cakes.
- Garnish with sesame seeds and serve hot.
