Description
Easy Tteokbokki is a popular Korean street food made with chewy rice cakes in a spicy, sweet, and savory sauce. This recipe features tender rice cakes simmered in a flavorful anchovy or chicken stock with gochujang, gochugaru, soy sauce, garlic, and sweeteners. Quick to prepare and perfect for a satisfying snack or meal, it’s garnished with green onions and complemented by savory Korean fish cakes.
Ingredients
Scale
Base Ingredients
- 3 cups anchovy stock dashi, unsalted chicken stock, or water
- 1 lb (450g) Korean rice cakes
- 2-3 sheets Korean fish cakes, defrosted and cut into bite-sized pieces
- Green onion, optional, for garnish
Tteokbokki Sauce
- 2 tbsp soy sauce
- 2 tbsp sugar (or 1 tbsp for reduced sweetness)
- 1 tbsp Gochugaru (Korean chili powder), adjust to desired heat level
- 2 cloves garlic, minced
- 2 tbsp honey rice syrup, oligo syrup, or choice of liquid sweetener
- 3 tbsp Gochujang (Korean red chili paste)
Instructions
- Prepare the Sauce: In a small bowl, combine soy sauce, sugar, gochugaru, minced garlic, honey rice syrup, and gochujang. Mix well until the ingredients are fully incorporated to create the Tteokbokki sauce.
- Defrost Rice Cakes: If using frozen rice cakes, soak them in warm water for about 10 minutes to thaw and soften before cooking.
- Boil the Stock: Pour the anchovy stock, dashi, chicken stock, or water into a large pan and bring it to a boil over medium heat.
- Cook Rice Cakes with Sauce: Add the thawed rice cakes to the boiling stock along with the prepared sauce. Stir well to combine all ingredients.
- Simmer to Reduce Sauce: Let the mixture cook for about 10 minutes, stirring occasionally, until the sauce thickens and reduces to a sticky consistency.
- Add Fish Cakes: Incorporate the bite-sized fish cakes into the pan and cook for an additional 2 minutes until heated through and well combined.
- Garnish and Serve: Remove from heat, garnish with chopped green onions if desired, and serve immediately to enjoy the soft, spicy, and flavorful Tteokbokki.
Notes
- For deeper flavor, use anchovy stock or dashi as the base liquid. Unsalted chicken stock or a mix of chicken stock and water can also be used.
- Tteokbokki is best served right after cooking as the rice cakes will harden upon cooling.
- Adjust the amount of gochugaru and gochujang for desired spiciness.
- If you prefer less sweetness, reduce the sugar amount to 1 tablespoon.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 12 g
- Sodium: 900 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 85 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 15 mg
