Classic Spicy Tteokbokki
Chewy rice cakes in a sweet and spicy gochujang sauce with fish cakes and scallions.
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Ingredients
- 1 pound Cylindrical rice cakes (tteok)
- 3 cups Dried anchovy and kelp stock
- 3 tablespoons Gochujang (Korean chili paste)
- 1 tablespoon Gochugaru (Korean chili flakes)
- 1 tablespoon Sugar
- 1 tablespoon Soy sauce
- 1 teaspoon Minced garlic
- 2 sheets Fish cakes (sliced)
- 3 stalks Scallions (cut into 2-inch pieces)
- 1 teaspoon Toasted sesame seeds(optional)
- 2 units Hard-boiled eggs(optional)
Instructions
- 1
Soak the rice cakes in cold water for about 10 minutes to soften them if they are refrigerated or frozen.
- 2
In a large shallow pan or wok, combine the stock, gochujang, gochugaru, sugar, soy sauce, and minced garlic.
- 3
Bring the sauce mixture to a boil over medium-high heat, stirring until the paste is fully dissolved.
- 4
Drain the rice cakes and add them to the boiling sauce, stirring frequently to prevent sticking.
- 5
Add the sliced fish cakes and continue to simmer for 5 to 8 minutes until the rice cakes are soft and the sauce has thickened.
- 6
Stir in the scallions and halved hard-boiled eggs, cooking for an additional 2 minutes.
- 7
Taste the sauce and add more sugar or chili flakes if you prefer it sweeter or spicier.
- 8
Remove from heat and garnish with toasted sesame seeds before serving hot.
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