Tteokbokki (spicy rice cakes)
Korean rice cakes and fish cakes simmer in a sweet, spicy gochujang sauce.
- Prep
- 10 min
- Cook
- 15 min
Scale the recipe
Ingredients
- Korean cylindrical rice cakes Product weight before soaking
- 450 g
- Heated square fish cake
- 130 g
- Large green onion (daepa)
- 35 g
- Unsalted anchovy and kelp stock
- 3 C
Seasonings
- Korean red chili paste (gochujang)
- 3 T
- Korean chili flakes (gochugaru)
- 1 T
- sugar
- 2 T
- Brewed soy sauce
- 1 T
- Minced garlic
- 1/3 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Soak and drain refrigerated rice cakes
If the rice cake 450 g is a refrigerated product, soak it according to the package instructions and drain the water.
-
Cut the fish cakes and scallion
Cut the fish cake 130 g into triangle shapes. Chop the green onions 35 g diagonally.
-
Making tteokbokki soup
Add gochujang 3 T, gochugaru 1 T, sugar 2 T, and soy sauce 1 T to the broth 3 C and bring to a boil. Stir in the minced garlic 1/3 T as well.
-
Start cooking the rice cakes
Add the rice cake and cook over medium heat, stirring the bottom.
-
Add and heat the fish cakes
When the rice cake begins to soften, add the fish cake and heat according to the conditions written on the package.
-
Boil the soup
Add the green onions and simmer, stirring, until the broth thinly covers the surface of the rice cake.
