Spicy Korean Tteokbokki
A fiery, chewy Korean street food classic with bouncy rice cakes swimming in a sweet-spicy gochujang sauce.
Equipment
Ingredients
Main Ingredients
Rice Cakes (fresh)
500 g
Fish Cakes (fresh)
200 g
Large Green Onion (fresh)
1 piece
Sauce
Red Pepper Paste
3 tbsp
Red Pepper Powder
2 tbsp
Water
2 cup
Soy Sauce
2 tbsp
Sugar
3 tbsp
Ketchup
1 tbsp
Instructions
Prepare Ingredients
Slice the green onion diagonally into 2-inch pieces and cut the fish cakes into bite-sized pieces if needed.
Make the Spicy Sauce
In a large pan, combine water, gochujang, gochugaru, soy sauce, sugar, and ketchup. Stir well to dissolve.
Cook the Tteokbokki
Add rice cakes and fish cakes to the sauce. Bring to a boil, then simmer for 10-12 minutes until the rice cakes are soft and the sauce thickens.
Finish and Serve
Add the green onions in the last 2 minutes of cooking. Serve hot, garnished with additional green onions if desired.
Original recipe
Storage
Best served fresh. Rice cakes become hard when stored
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