Go Back
Korean tteokbokki spicy rice cakes in glossy red gochujang sauce with fish cakes and scallions

Tteokbokki (Korean Spicy Rice Cakes)

Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Snack
Cuisine: Korean
Ingredients Method Notes

Ingredients
  

  • 500 g cylinder rice cakes tteok
  • 3 cups water
  • 6 dried anchovies heads and guts removed
  • 1 piece dried kelp dashima, 10cm square
  • 3 tbsp gochujang
  • 1 tbsp gochugaru Korean chili flakes
  • 1 tbsp soy sauce
  • 2 tbsp sugar
  • 150 g fish cakes sliced
  • 3 scallions cut into lengths
  • 1 tsp sesame seeds to garnish

Method
 

  1. Simmer the water, dried anchovies and kelp for 10 minutes, then remove the anchovies and kelp to leave a light stock.
  2. If the rice cakes are firm or cold, soak them in warm water for 10 minutes and drain.
  3. Whisk the gochujang, gochugaru, soy sauce and sugar into the stock.
  4. Add the rice cakes and fish cakes and bring to a simmer over medium heat.
  5. Cook, stirring often, for 8–10 minutes until the rice cakes are soft and the sauce is thick and glossy.
  6. Stir in the scallions, cook 1 more minute, then finish with sesame seeds.

Notes

No anchovy stock? Use a dashida (Korean beef/anchovy stock powder) or even chicken stock — but the anchovy-kelp version is the authentic one.