Tteokbokki

Tteokbokki, whose name simply means stir-fried rice cakes, is a beloved Korean street-food staple. Chewy cylindrical tteok simmer in a fiery gochujang sauce with fish cakes and scallions for sweet-spicy comfort.

Serves 4

Estimate for one serving

• 380 cal
• 9.5g protein
• 68g carbs
• 7.5g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 1 lb cylindrical rice cakes (tteok)
• 5 oz fish cakes (eomuk)
• 1 cup green cabbage
• 3 stalks green onions
• 1 tsp toasted sesame seeds
• 3 tbsp gochujang (Korean red pepper paste)
• 1 tbsp gochugaru (Korean red pepper flakes)
• 1 tbsp soy sauce
• 2 tbsp sugar
• 3 cloves garlic
• 2 cups anchovy stock or water
• 1 tsp sesame oil

Instructions

1. 1Soak rice cakes in cold water for 10–15 minutes if they are refrigerated or frozen.
2. 2Slice fish cakes into bite-size triangles or rectangles.
3. 3Cut cabbage into 1-inch pieces and green onions into 2-inch lengths.
4. 4Mince the garlic cloves.
5. 5In a small bowl, whisk together gochujang, gochugaru, soy sauce, sugar, minced garlic, and stock until smooth.
6. 6Bring the remaining stock to a boil in a large skillet or shallow pot over medium-high heat.
7. 7Add the sauce mixture to the boiling stock and stir to combine.
8. 8Add the drained rice cakes and fish cakes; simmer for 5–6 minutes, stirring occasionally, until the rice cakes soften.
9. 9Add cabbage and continue simmering 3–4 more minutes until the sauce thickens to a glossy, spoon-coating consistency.
10. 10Stir in green onions and sesame oil; cook 1 minute more.
11. 11Remove from heat, sprinkle with toasted sesame seeds, and serve immediately.