Tteokbokki
Spicy rice cakes
Chewy rice cakes simmered in a glossy gochujang sauce with fish cake and a soft-boiled egg — Korea's favorite street food.
Ingredients
Main Ingredients
- Cylindrical rice cakes400 g
- Fish cake sheets2 pieces
- Scallions3 stalks
- Eggs2 pieces
Seasonings
- Gochujang2 tbsp
- Gochugaru1 tbsp
- Sugar1 tbsp
- Soy sauce1 tsp
Steps
- 1
Simmer gochujang, gochugaru, and sugar in anchovy stock.
- 2
Add rice cakes and fish cake; simmer 10 minutes.
- 3
Add soft-boiled eggs and scallions.
- 4
Reduce until the sauce is glossy and coats the cakes.
Pro tips
Soak refrigerated rice cakes in warm water for 10 minutes so they soften evenly.
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