Classic Korean Tteokbokki (Spicy Rice Cakes)
Chewy Korean rice cakes and fish cake simmered in a glossy gochujang sauce with garlic and scallions.
Equipment
- Large skillet
- Small bowl
- Wooden spoon
- Tongs
Ingredients
Rice Cakes and Sauce
- 1 lb Korean rice cakes softened if needed
- 4 oz Korean fish cakes cut into ribbons
- 3 cups water or light stock
- 2 tbsp gochujang Korean red pepper paste
- 1 tbsp gochugaru Korean chili flakes
- 1 tbsp soy sauce
- 1 tbsp granulated sugar
- 2 cloves garlic minced
Garnish
- 4 scallions scallions sliced
- 1 tbsp sesame seeds toasted
Instructions
Make the sauce:
- Whisk the water or stock, gochujang, gochugaru, soy sauce, sugar, and garlic in a large skillet. Bring to a gentle simmer.
- Taste the sauce and adjust the sweetness or heat if needed.
Simmer:
- Add the rice cakes and fish cake. Simmer over medium heat for 12 to 15 minutes, stirring often, until the cakes are tender and the sauce is glossy and thick.
- If the sauce thickens too quickly, add a splash of water. If it is thin, simmer uncovered for another minute or two.
Finish and serve:
- Stir in half the scallions and transfer to serving bowls. Top with the remaining scallions and toasted sesame seeds.
- Serve hot while the rice cakes are springy and the sauce is warm.
Notes
- Soak firm rice cakes in warm water before cooking.
- Adjust gochugaru to control the heat without changing the sauce texture.
- Serve immediately for the best chewy texture.
Nutrition
Calories: 390kcalCarbohydrates: 70gProtein: 11gFat: 7gSaturated Fat: 1gCholesterol: 25mgSodium: 1180mgFiber: 3gSugar: 15g