📝 About This Recipe
Tteokbokki is the undisputed crown jewel of Korean street food, originating from the bustling stalls of Seoul's night markets. This dish features chewy, cylindrical rice cakes bathed in a luscious, vibrant red sauce that perfectly balances spicy, sweet, and savory notes. It is a soul-warming snack that offers a delightful contrast of textures, from the bouncy 'tteok' to the tender fish cakes and crisp scallions.
🥗 Ingredients
The Base and Proteins
- 1 pound Cylindrical Korean Rice Cakes (Garae-tteok) (fresh or soaked in water for 20 mins if frozen)
- 2-3 sheets Korean Fish Cakes (Eomuk) (cut into bite-sized triangles or rectangles)
- 7-10 large Dried Anchovies (heads and guts removed for the broth)
- 1 piece Dried Kelp (Dashima) (about 2x2 inches)
- 3.5 cups Water (used to make the dashi base)
The Signature Spicy Sauce
- 3 tablespoons Gochujang (Korean Red Chili Paste) (the backbone of the sauce)
- 1 tablespoon Gochugaru (Korean Red Chili Flakes) (adjust for desired heat level)
- 1 tablespoon Granulated Sugar
- 1 tablespoon Corn Syrup or Olidang (adds a beautiful glossy shine)
- 1 tablespoon Soy Sauce
- 1 tablespoon Garlic (finely minced)
Garnish and Finish
- 2 pieces Hard-boiled Eggs (peeled; perfect for mashing into the extra sauce)
- 3 stalks Green Onions (cut into 2-inch lengths)
- 1 teaspoon Toasted Sesame Seeds (for garnish)
- 1 teaspoon Toasted Sesame Oil (drizzled at the very end)
👨🍳 Instructions
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1
If using frozen rice cakes, soak them in a bowl of lukewarm water for about 20 minutes to soften and prevent them from cracking during cooking.
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2
In a shallow pot or large skillet, combine 3.5 cups of water, the dried anchovies, and the dried kelp. Bring to a boil over medium-high heat.
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3
Once boiling, reduce heat to medium and simmer for 15 minutes to extract the umami. Remove the anchovies and kelp with a slotted spoon and discard.
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4
In a small bowl, whisk together the gochujang, gochugaru, sugar, soy sauce, and minced garlic until a smooth paste forms.
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5
Add the spicy sauce paste to the simmering broth. Stir well to ensure the gochujang is fully dissolved and the liquid is a vibrant red.
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6
Drain the rice cakes and add them to the pot. Increase the heat slightly to bring the mixture back to a gentle boil.
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7
Cook the rice cakes for about 8-10 minutes, stirring frequently to prevent them from sticking to the bottom of the pan.
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8
Add the sliced fish cakes and the hard-boiled eggs to the pot. Continue to simmer for another 5 minutes.
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9
As the starch from the rice cakes releases, the sauce will begin to thicken and turn glossy. If it becomes too thick too quickly, add a splash of water.
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10
Stir in the corn syrup (or olidang) and the green onions. Cook for 1-2 more minutes until the onions are slightly wilted but still bright green.
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11
Turn off the heat. Drizzle the toasted sesame oil over the dish and give it one final, gentle toss.
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12
Transfer to a serving bowl and garnish generously with toasted sesame seeds. Serve immediately while piping hot.
💡 Chef's Tips
For the most authentic flavor, don't skip the anchovy broth; it provides a depth that plain water cannot match. If you prefer a milder dish, reduce the gochugaru and increase the sugar slightly. Stir constantly once the sauce thickens, as rice cakes are high in starch and love to stick to the pan. Leftover tteokbokki can be reheated with a splash of water, but it is best enjoyed fresh as the cakes harden when cold. Add a handful of shredded mozzarella on top and cover for 1 minute at the end for 'Cheese Tteokbokki'.
🍽️ Serving Suggestions
Serve with a side of 'Gimari' (fried seaweed rolls) for dipping into the spicy sauce. Pair with a cold glass of 'Bori-cha' (roasted barley tea) or a Korean pear juice to soothe the heat. Accompany with 'Danmuji' (yellow pickled radish) to provide a refreshing, crunchy palate cleanser. Serve alongside 'Odeng-tang' (fish cake soup) for the complete Korean street food experience. Add some 'Ramyun' noodles into the pot halfway through to turn it into 'Rabokki'.