Tteokbokki
Chewy rice cakes in a sweet-spicy gochujang sauce — Korea's favourite street snack. Soaking frozen rice cakes in water for 30 minutes before cooking softens them enough to become properly chewy rather than staying tough in the centre.
Total time
55 min
Prep
35 min
Cook
20 min
Difficulty
easy
Cuisine
Korean
vegetariangluten-free
Ingredients
500gcylinder rice cakes (tteok)
4 tbspgochujang
2 tbspgochugaru
2 tbspsugar
2 tbspsoy sauce
500mlanchovy or vegetable stock
4fish cakes, sliced
spring onions, sesame seeds and boiled eggto serve
Instructions
1
Soak rice cakes in water 30 minutes if frozen.
2
Mix gochujang, gochugaru, sugar and soy as sauce.
3
Bring stock to simmer. Add sauce.
4
Add rice cakes and fish cakes. Simmer 10–15 minutes until sauce thickens and rice cakes are chewy and coated.
5
Serve with spring onions, sesame and eggs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
Calories
64
Protein
2g
Fat
0.5g
Carbs
13.4g
Fiber
1.8g
Sodium
580mg
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