Spicy Korean Tteokbokki with Fish Cakes
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
Rice Cakes and Fish Cakes
Vegetables
Garnishing
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
Spicy Korean Tteokbokki with Fish Cakes
Spicy Korean Tteokbokki with Fish Cakes
Plating & Serving
Serve the Tteokbokki garnished with sliced green onions and toasted sesame seeds for a visually appealing presentation.