World Flavors Cookbook

Tteokbokki (Spicy Rice Cakes)

One of Korea's most popular street foods — chewy rice cakes and fish cakes simmered in a thick, sweet, and spicy gochujang-based sauce.

Cuisine: South Korea

Ingredients

• 350g cylindrical rice cakes (tteok)
• 150g fish cakes, cut into bite-sized pieces
• 2 cups anchovy stock (or water)
• 2 tbsp Gochujang (Korean chili paste)
• 1 tbsp Gochugaru (Korean chili flakes)
• 1 tbsp Sugar
• 1 tbsp Soy sauce
• 1 green onion, chopped
• 2 hard-boiled eggs (optional)

Instructions

1. Soak the rice cakes in water for 10-15 minutes if they are firm.
2. In a wide skillet, bring the anchovy stock to a boil.
3. Whisk in the gochujang, gochugaru, sugar, and soy sauce.
4. Add the rice cakes and fish cakes. Simmer over medium heat, stirring frequently so the cakes don't stick to the bottom.
5. Cook for 10-12 minutes until the sauce has thickened and the rice cakes are soft and chewy.
6. Add the hard-boiled eggs and green onions during the last few minutes.
7. Serve hot with a sprinkle of sesame seeds.