Spicy Korean Tteokbokki with Fish Cakes

Name: Spicy Korean Tteokbokki with Fish Cakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Main Course
Ingredients: Gochujang (Korean red chili paste); Gochugaru (Korean chili flakes); Soy sauce; Sugar; Water or anchovy broth; Tteok (Korean rice cakes), fresh or frozen; Korean fish cakes, sliced into bite-sized pieces; Hard-boiled eggs, peeled; Sesame oil; Onion, sliced; Green onions, cut into 2-inch pieces; Carrot, julienned; Toasted sesame seeds; Green onion, finely sliced

A classic Korean street food with a fiery twist

Tteokbokki is a staple in Korean cuisine, offering a delightful blend of chewy rice cakes and savory fish cakes, all enveloped in a spicy, flavorful sauce.

45 min
4
Intermediate

Ingredients

Tteokbokki Sauce

Gochujang (Korean red chili paste)

2 tablespoons

Gochugaru (Korean chili flakes)

1 tablespoon

Soy sauce

2 tablespoons

Sugar

1 tablespoon

Water or anchovy broth

2 cups

Rice Cakes and Fish Cakes

Tteok (Korean rice cakes), fresh or frozen

1 pound

Korean fish cakes, sliced into bite-sized pieces

6-8 pieces

Hard-boiled eggs, peeled

2 eggs

Sesame oil

1 teaspoon

Vegetables

Onion, sliced

1 medium

Green onions, cut into 2-inch pieces

2 pieces

Carrot, julienned

Garnishing

Toasted sesame seeds

1 tablespoon

Green onion, finely sliced

Preparation

Preparing the Tteokbokki Sauce

Combine sauce ingredients

In a bowl, combine gochujang, gochugaru, soy sauce, and sugar.

Add liquid

Gradually add water or anchovy broth, mixing until smooth.

Rest sauce

Set aside to allow flavors to meld.

Preparing the Rice Cakes and Fish Cakes

Soften rice cakes

If using frozen rice cakes, soak them in warm water for 10 minutes to soften.

For an even softer texture, soak the rice cakes in warm water for 10 minutes before cooking.

Rinse and drain

Rinse the rice cakes and drain well.

Slice fish cakes

Slice fish cakes into bite-sized pieces.

Ensure the fish cakes are thoroughly drained to avoid watering down the sauce.

Toast rice cakes (optional)

Slightly toast the rice cakes in a dry pan before adding them to the sauce to enhance chewiness.

Pro Tip: Slightly toasting the rice cakes before adding them to the sauce enhances their chewy texture.

Cooking Process

Simmering the Sauce

Add prepared sauce to a saucepan over medium heat and bring to a gentle simmer.

Cooking the Ingredients

Add rice cakes, fish cakes, onions, and carrots, stirring occasionally until the rice cakes are soft and the sauce thickens.

Final Touch

Drizzle sesame oil over the dish and mix well before removing from heat.

Plating & Serving