Korean
Tteokbokki
Recipe: Chewy Rice Cakes In Spicy Gochujang

Name: Korean ~Tteokbokki~ Recipe: Chewy Rice Cakes In Spicy Gochujang
Total time: 32 min
Yield: 1
Cuisine: Korean
Ingredients: 400 g Korean rice cakes (garaetteok), cylindrical; 500 ml Water; 250 ml Korean anchovy–kelp stock; 2 tablespoons Gochujang (Korean red chilli paste); 1 tablespoon Gochugaru (Korean red chilli flakes); 1 tablespoon Soy sauce; 1 tablespoon Sugar; 1 teaspoon Garlic, finely minced; ½ medium Onion, thinly sliced; 100 g Fish cakes (Korean eomuk), sliced; 1 teaspoon Toasted sesame oil; 2 tablespoons Spring onions, sliced; 1 teaspoon Sesame seeds

32 mins

Cooking Time

Intermediate

Difficulty

Ingredients

Non Veg

Diet

Korean Tteokbokki is Korea’s iconic street snack brought home. Chewy rice cakes soak up a spicy-sweet gochujang sauce enriched with anchovy–kelp broth, fish cakes, and aromatic onion. Garnished with sesame seeds and spring onions, every bite balances heat, sweetness, and umami, creating an authentic Korean experience without visiting Seoul.

Ingredients

UNITSIngredients

400 gKorean rice cakes (garaetteok), cylindrical

500 mlWater

250 mlKorean anchovy–kelp stock

2 tablespoonsGochujang (Korean red chilli paste)

1 tablespoonGochugaru (Korean red chilli flakes)

1 tablespoonSoy sauce

1 tablespoonSugar

1 teaspoonGarlic, finely minced

½ mediumOnion, thinly sliced

100 gFish cakes (Korean eomuk), sliced

1 teaspoonToasted sesame oil

2 tablespoonsSpring onions, sliced

1 teaspoonSesame seeds

Tteokbokki

Korean Tteokbokki Recipe: Chewy Rice Cakes In Spicy Gochujang

Ingredients

Korean
Tteokbokki
Recipe: Chewy Rice Cakes In Spicy Gochujang