Ingredients for Tteokbokki (Serves 2)
Main
- 350g / 12 ounces Korean rice cakes, separated
- 150g / 5.3 ounces Korean fish cakes, rinsed over hot water & cut into bite size pieces
- 2 cups Korean soup stock (dried kelp and dried anchovy stock), use this recipe
- 60g / 2 ounces onion, thinly sliced
Tteokbokki sauce (Mix these in a bowl)
- 3 Tbsp gochujang (Korean chili paste)
- 1 1/2 Tbsp raw sugar
- 1 Tbsp soy sauce
- 1 tsp minced garlic
- 1 tsp gochugaru (Korean chili flakes)
Garnish
- 1 tsp roasted sesame seeds
- 1 tsp sesame oil
- 1 stalk green onion, finely chopped
- 1 Tbsp = 15 ml, 1 Cup = 250 ml
- *If you want to learn more about Korean ingredients, check my 30 essential Korean ingredients list.
How to Make Tteokbokki
- Soak the rice cakes in warm water for 10 minutes. (If you are using fresh rice cakes that are already tender, feel free to skip this step. However, if you are using packaged rice cakes from the fridge, it is recommended to soak them to enhance their moisture level before proceeding with the recipe.)
Soak rice cakes in water
- Boil the soup stock in a shallow pot over medium high heat and dissolve the tteokbokki sauce by stirring it with a spatula. Once the seasoned stock is boiling, add the rice cakes, fish cakes and onion. Boil them a further 3 to 5 mins until the rice cakes are fully cooked. Then, to thicken the sauce and to deepen the flavor, simmer it over low heat for a further 2 to 4 mins.
Cooking tteokbokki over stove
- Add the sesame oil, sesame seeds, and green onion then quickly stir. Serve warm.
Ddeokbokki on fork
How to Store Tteokbokki
Leftover tteokbokki can be refrigerated for a day or two. When reheating, add some spare soup stock or water. Though it won’t be as saucy as the first time.
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