Tteokbokki (Spicy Rice Cakes)

Method6 steps · about 20 min

1. 1

   Step 1: Separate the rice cakes. If they are firm refrigerated or packaged rice cakes, soak them in separate warm water for 10 minutes, then drain. Skip soaking for fresh rice cakes that are already tender.

   Soak firm rice cakes; skip for already-tender fresh cakes · 10 minUses 350 g Korean rice cakes, separated · Warm water for soaking firm refrigerated rice cakes, drained

2. 2

   Step 2: While the rice cakes soak, rinse the fish cakes over hot water, drain and cut into bite-size pieces. Thinly slice the onion (60 g) and finely chop the green onion (1 stalk). Have the 2 cups already-prepared dried-kelp and anchovy stock ready.

   Uses 150 g Korean fish cakes, hot-rinsed and cut into bite-size pieces · Hot water for rinsing fish cakes, drained · 60 g onion, thinly sliced · 1 stalk green onion, finely chopped · 2 cups already-prepared dried-kelp and anchovy soup stock

3. 3

   Step 3: Mix all the gochujang (3 tbsp), 1½ tbsp raw sugar, soy sauce (1 tbsp), minced garlic (1 tsp) and gochugaru (1 tsp) together in a bowl to make the complete tteokbokki sauce.

   Uses 3 tbsp gochujang · 1½ tbsp raw sugar · 1 tbsp soy sauce · 1 tsp garlic, minced · 1 tsp gochugaru (Korean chili flakes)

4. 4

   Step 4: Bring the prepared soup stock to a boil in a shallow pot over medium-high heat. Stir in all the prepared tteokbokki sauce until dissolved. Once the seasoned stock is boiling, add the drained or already-tender rice cakes, prepared fish cakes and sliced onion. Boil for 3–5 minutes until the rice cakes are fully cooked and tender throughout.

   Boil rice cakes, fish cakes and onion after adding them · 5 minUses Prepared dried-kelp and anchovy stock · Complete mixed tteokbokki sauce · Drained or already-tender separated rice cakes · Prepared hot-rinsed fish cakes · Prepared sliced onion

5. 5

   Step 5: Reduce the heat to low and simmer the cooked rice cakes, fish cakes and onion in their sauce for another 2–4 minutes, until the sauce has thickened and coats the cakes.

   Simmer to thicken the tteokbokki sauce · 4 minUses Cooked rice cakes, fish cakes and onion in sauce

6. 6

   Step 6: Add the sesame oil (1 tsp), toasted sesame seeds (1 tsp) and prepared finely chopped green onion, and stir briefly. Serve warm in two portions. Refrigerate leftovers for a day or two; reheat before serving again.

   Uses Finished tteokbokki in thickened sauce · 1 tsp sesame oil · 1 tsp toasted sesame seeds · Prepared finely chopped green onion