Fiery Street-Style Tteokbokki
Chewy, pillowy rice cakes swim in a volcanically red and addictively sweet-spicy gochujang sauce, studded with fish cakes and scallions. This iconic Korean street food delivers that perfect push-pull of fiery heat and comforting sweetness that keeps you reaching for one more piece even as your lips tingle.
Ingredients
- 1 lb Korean rice cakes (tteok), cylindrical type
- 4 cups anchovy or kelp stock (dashima broth)
- 3 tablespoons gochujang (Korean red pepper paste)
- 1 tablespoon gochugaru (Korean red pepper flakes)
+ 7 more ingredients
Instructions
If using refrigerated or frozen rice cakes, soak them in warm water for 15-20 minutes until pliable. Fresh rice cakes can be used immediately.
Bring the anchovy or kelp stock to a boil in a wide, shallow pan or Korean ttukbaegi pot.
Whisk the gochujang, gochugaru, sugar, and soy sauce into the boiling stock until the paste dissolves completely and the broth turns a deep, fiery red.
Add the soaked rice cakes to the bubbling sauce and cook over medium-high heat, stirring frequently to prevent sticking, for 8-10 minutes.
Add the fish cake triangles and continue cooking for another 3-4 minutes, stirring often as the sauce thickens and coats the rice cakes in a glossy glaze.
Nestle the hard-boiled eggs into the sauce and add the green onion pieces during the final 2 minutes of cooking.
The dish is ready when the sauce has reduced to a thick, clingy consistency and the rice cakes are tender and bouncy when bitten.
Drizzle with sesame oil, scatter sesame seeds over the top, and serve steaming hot straight from the pan.
Nutrition Estimate
Per serving • Estimated by Blinner AI