📝 About This Recipe
Transport your senses to the bustling night markets of Myeongdong with this iconic Korean street food staple. These chewy, cylindrical rice cakes are bathed in a glossy, vibrant red sauce that perfectly balances fiery gochugaru heat with a subtle, addictive sweetness. Enhanced with savory fish cakes and a rich umami broth, this dish is the gold standard of comfort food—bold, soul-warming, and deeply satisfying.
🥗 Ingredients
The Base
- 1 lb Korean Rice Cakes (Garae-tteok) (cylindrical type, soaked in water for 10 minutes if frozen)
- 7 large Dried Anchovies (heads and guts removed for the broth)
- 1 piece Dried Kelp (Dashima) (about 3x3 inches)
- 3.5 cups Water (for the dashi base)
The Signature Sauce
- 3 tablespoons Gochujang (Korean Red Chili Paste) (the heart of the sauce)
- 1 tablespoon Gochugaru (Korean Chili Flakes) (adjust for heat preference)
- 1 tablespoon Sugar (granulated)
- 1 tablespoon Rice Syrup or Corn Syrup (adds a beautiful glossy sheen)
- 1 tablespoon Soy Sauce (for depth of salt)
- 1 tablespoon Minced Garlic (freshly aromatic)
Add-ins & Garnish
- 2-3 sheets Korean Fish Cakes (Eomuk) (cut into bite-sized triangles)
- 3 stalks Green Onions (cut into 2-inch lengths)
- 2 Hard-boiled Eggs (peeled)
- 1 teaspoon Toasted Sesame Seeds (for garnish)
- 1 teaspoon Toasted Sesame Oil (drizzled at the end)
👨🍳 Instructions
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1
If using frozen rice cakes, soak them in a bowl of room-temperature water for about 10-15 minutes to soften and prevent cracking during cooking.
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2
Prepare the dashi broth: In a shallow pot or large skillet, add 3.5 cups of water, the dried anchovies (cleaned), and the dried kelp.
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3
Bring the water to a boil over medium-high heat. Let it boil uncovered for 15 minutes to extract the deep umami flavors.
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4
While the broth simmers, whisk together the gochujang, gochugaru, sugar, rice syrup, soy sauce, and minced garlic in a small bowl to create a smooth paste.
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5
Remove the anchovies and kelp from the broth using a slotted spoon and discard them, leaving a clear, golden liquid.
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6
Stir the prepared chili paste into the boiling broth until it is fully dissolved and the liquid turns a deep, vibrant red.
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7
Drain the soaked rice cakes and add them to the pot. Stir gently to ensure they don't stick to the bottom.
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8
Add the sliced fish cakes and the hard-boiled eggs to the mixture.
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9
Simmer the mixture over medium heat for 8-10 minutes. Stir frequently as the starch from the rice cakes begins to thicken the sauce into a glossy gravy.
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10
Once the rice cakes are soft, chewy, and the sauce has reduced by about half, toss in the green onions.
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11
Cook for another 1-2 minutes until the onions are slightly wilted but still vibrant.
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12
Remove from heat. Drizzle with sesame oil and sprinkle with toasted sesame seeds for a professional finish.
💡 Chef's Tips
For the best texture, seek out 'short' or 'thin' rice cakes which absorb the sauce more quickly than the very thick varieties. If the sauce thickens too much before the cakes are tender, simply add a splash of water or more broth. For a vegetarian version, swap the anchovy broth for a shiitake mushroom and kelp broth and use fried tofu puffs instead of fish cakes. Don't skip the rice syrup; it is the secret to that glossy, 'glass-like' look seen at street stalls. If you prefer it extra spicy, add a finely chopped Thai bird's eye chili or an extra tablespoon of gochugaru.
🍽️ Serving Suggestions
Serve hot in a shallow bowl with a side of yellow pickled radish (Danmuji) to cleanse the palate. Pair with crispy vegetable tempura (Yachae-twigim) for dipping into the extra spicy sauce. A cold glass of Korean barley tea or a milky Calpico drink perfectly balances the heat. Top with a handful of shredded mozzarella cheese and torch it for a 'Cheese Tteokbokki' variation. Serve alongside a bowl of hot Odeng-guk (fish cake soup) for the ultimate street food experience.