Description
Tteokbokki is a beloved Korean dish featuring chewy stir-fried rice cakes cooked in a spicy, savory red chili pepper sauce made with gochujang and gochugaru. This recipe incorporates fish cakes, cabbage, scallions, and aromatic anchovy broth to create a flavorful and hearty street food experience perfect for sharing.
Ingredients
Scale
Main Ingredients
- 1 pound tteokbokki tteok 떡볶이 떡 (about 24 pieces, 3-inch long rice cakes)
- 1-2 eomuk 어묵 (fish cake) sheets
- 4 ounces green cabbage (yangbaechu, 양배추)
- 1-2 scallions
- 1 tablespoon minced garlic
Broth Ingredients
- 8-10 medium to large dried anchovies (마른멸치), about 0.5 ounces (15 grams)
- 1 piece dasima (dried kelp), about 3-inch square
- 1/4 medium onion, roughly sliced
- 5 cups water
Sauce Ingredients
- 3 tablespoons gochujang, 고추장
- 1-3 teaspoons finely ground gochugaru, 고추가루
- 1 tablespoon soy sauce
- 2 tablespoons sugar (or 1 tablespoon for less sweet)
- 1 tablespoon corn syrup (or oligo syrup; increase sugar if not using corn syrup)
Optional
- 2 boiled eggs
Instructions
- Soak the rice cakes: Soak the rice cakes in water for about 20 minutes to soften, especially if they are refrigerated or frozen.
- Prepare the vegetables and fish cakes: Cut the fish cake sheets, cabbage, and scallions into 2-inch long pieces for even cooking and easy eating.
- Make the anchovy broth: In a large pan, combine dried anchovies, dried kelp (dasima), and sliced onion with 5 cups of water. Bring to a boil over medium-high heat and simmer for 10 minutes. Reduce heat if necessary to maintain a gentle boil. Remove anchovies, kelp, and onion from the broth once done to keep the broth clear and flavorful.
- Add sauce ingredients: Add gochujang, gochugaru, soy sauce, sugar, and corn syrup into the broth. Stir well to thoroughly dissolve the gochujang into the liquid, creating a smooth, spicy sauce base.
- Cook the rice cakes: Add the soaked rice cakes into the sauce. Boil them until they become very soft and the sauce thickens, about 8 to 10 minutes. Stir frequently to prevent sticking to the bottom of the pan.
- Incorporate vegetables and fish cakes: Drop in the chopped cabbage, fish cakes, and minced garlic. Continue to boil and stir occasionally for another 4 to 6 minutes, adjusting cooking time based on the softness of the rice cakes. Add more broth or water if the sauce becomes too thick.
- Add finishing touches: With 2 to 3 minutes left, add the scallions and optional boiled eggs. Taste the sauce and adjust seasoning if necessary. Serve the tteokbokki hot for the best flavor and texture.
Notes
- You can find tteokbokki rice cakes fresh, refrigerated, or frozen at Korean markets. Use fresh rice cakes if available for the best texture.
- For a cleaner and spicier sauce, try 2 tablespoons gochujang, 2 tablespoons finely ground gochugaru, and 1.5 tablespoons soy sauce as an alternative mix.
- Finely ground gochugaru works better in this recipe; grind regular gochugaru in a spice grinder or sift it to achieve a fine powder.
- Tteokbokki does not reheat well in the microwave. Reheat leftovers gently on the stovetop with a little broth or water to prevent drying and sticking.
Nutrition
- Serving Size: 1 cup (approx. 180g)
- Calories: 320
- Sugar: 10g
- Sodium: 900mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg
