Easy Tteokbokki
Equipment
Ingredients
Main Ingredients
Cylindrical rice cakes (tteok) (fresh)
300 g
Onion
1 piece
Garlic cloves
3 piece
Gochujang (Korean red pepper paste)
3 tbsp
Sugar
1 tbsp
Soy sauce
1 tbsp
Cooking Liquid
Water
400 ml
Anchovy or vegetable stock
200 ml
Seasoning
Sesame oil
1 tsp
Sesame seeds
1 tsp
Green onion (for garnish)
1 piece
Instructions
Prepare ingredients
Peel and finely chop garlic. Slice onion into thin half-moons. Cut rice cakes in half if they are very long.
Make sauce
In a small bowl, mix gochujang, sugar, soy sauce, and 2 tbsp water to create smooth sauce.
Cook aromatics
Heat pan over medium heat, add 1 tsp sesame oil, sauté onion and garlic until fragrant (2 minutes).
Add rice cakes and sauce
Add rice cakes, prepared sauce, water, and stock to pan. Stir to coat rice cakes evenly.
Simmer until thickened
Bring to boil, then reduce to medium-low. Simmer 10-12 minutes, stirring occasionally, until sauce thickens and rice cakes are soft and chewy.
Serve
Transfer to serving plate. Garnish with sesame seeds and sliced green onion if desired.
Original recipe
Storage
Best eaten fresh. Add sesame seeds fresh when reheating.
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