Tteokbokki
Chewy rice cakes in a sweet-spicy gochujang sauce with fish cakes and scallions. A classic Korean street food that's surprisingly easy to make at home.
- Total time
- 25 min
- Servings
- 4
- Calories
- 350
- Protein
- 10g
Ingredients
- 1 pound rice cakes
- 8 ounces fish cakes
- 3 tablespoons gochujang
- 1 tablespoon gochugaru
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 4 stalks scallions
- 2 cups water
Instructions
- 1
In a large skillet or pot, combine 2 cups water, 3 tbsp gochujang, 1 tbsp gochugaru, 1 tbsp sugar, and 1 tbsp soy sauce. Stir over medium heat until the sauce is smooth and bubbling, about 3 minutes.
- 2
Add 1 pound rice cakes and 8 ounces fish cakes to the sauce. Stir gently to coat everything evenly.
- 3
Bring to a boil over high heat, then reduce to medium and simmer, stirring occasionally, until the rice cakes are soft and chewy and the sauce has thickened slightly, about 10-12 minutes.
- 4
Slice 4 scallions into 2-inch pieces and add them to the pan. Stir and cook for another 2-3 minutes until the scallions are wilted but still bright green.
- 5
Taste and adjust seasoning if needed. Serve hot, directly from the pan or in a bowl, with extra sauce spooned over the top.
Tools you’ll need
- Large skillet or pot
- Wooden spoon or spatula
- Knife and cutting board
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