Tteokbokki

Name: Tteokbokki
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 people
Ingredients: 1 lb garaetteok; 4 cups water; 8 dried anchovies; 1 (8-inch / 20 cm) piece dried kelp; 4 tablespoons Gochujang; 1 tablespoon Gochugaru; 1 tablespoon sugar; 3 scallions; sesame seeds; 1 tablespoon soy sauce; 2 hard-boiled eggs; ½ lb eomuk; Deep skillet

User Reviews

5.0

3 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings
4 people
Course
Main Course
Cuisine
Asian, Korean

Tteokbokki

Barrett Guerrero

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Tteokbokki (떡볶이) is a dish of Korean rice cakes (garaetteok), most commonly stir-fried in a spicy sauce made from gochujang (red chilli paste) and a savory broth.

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Ingredients

Servings

1 lb garaetteok (Korean rice cakes)
4 cups water
8 dried anchovies , with heads and guts removed
1 (8-inch / 20 cm) piece dried kelp
4 tablespoons Gochujang (Korean hot pepper paste)
1 tablespoon Gochugaru (Korean hot pepper flakes)
1 tablespoon sugar
3 scallions
sesame seeds (to finish)

Optional

1 tablespoon soy sauce
2 hard-boiled eggs , halved lengthways
½ lb eomuk (Korean fish cakes)

Equipment

Deep skillet (or wok)

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Instructions

Place the water, anchovies, and kelp into a pan over a high heat. Bring to the boil, then reduce the heat to medium, and simmer for 15 minutes.
In the meantime, if desired, cut the garaetteok into 2-inch (5 cm) pieces.
Trim the roots from the green onions, and cut off any dry green parts at the top, then slice into thirds. If they are thick, cut each piece in half, lengthways.
Once the broth is done, remove the anchovies and kelp, and discard.
Mix the gochujang (hot pepper paste) into the broth, and stir until dissolved. Stir in the gochugaru (hot pepper flakes), sugar, and the optional soy sauce.
Stir in the garaetteok (rice cakes) and green onions. If using the eomuk (fish cakes) and eggs, stir these in now, too.
Bring back to the boil, then reduce the heat to medium-low, and simmer for another 10 to 15 minutes, until the sauce has reduced and thickened, and the rice cakes are soft and chewy.
Serve hot, garnished with some sesame seeds.

Notes

If you prefer, you could put the anchovies and kelp into a muslin spice bag, which makes it much easier to remove from the broth. Fresh rice cakes work best but if you can only get frozen ones, defrost in a bowl of cold water while the broth is simmering. This will also help to soften them. If using hard-boiled eggs, be careful when stirring into the broth, so as not to separate the yolks from the whites.