Spicy Stir-fried Rice Cakes (Tteokbokki) 辣炒年糕

Tteokbokki is a popular Korean street food made from small, cylindrical rice cakes called tteok, stir-fried in a rich, spicy, and slightly sweet gochujang (Korean chili paste) sauce. Often includes fish cakes and vegetables.

Nutrition (per serving)

Ingredients

• 500g Korean rice cakes (tteokbokki tteok), soaked in warm water for 10 minutes if hard
• 200g Korean fish cakes (eomuk), sliced into bite-sized pieces
• 1 large onion, thinly sliced
• 1 cup green cabbage, chopped
• 2 spring onions, chopped into 2-inch pieces
• 3 cups anchovy broth (or water)
• 4 tbsp gochujang (Korean chili paste)
• 2 tbsp gochugaru (Korean chili powder)
• 2 tbsp soy sauce
• 2 tbsp sugar (or corn syrup/oligodang)
• 1 tbsp minced garlic
• 1 tsp salt
• 1/2 tsp black pepper

Steps

1. If the Korean rice cakes are hard, soak them in warm water for 10 minutes, then drain. In a bowl, combine gochujang, gochugaru, soy sauce, sugar, minced garlic, salt, and black pepper to make the sauce.
2. In a large pan or pot, pour anchovy broth and bring to a simmer over medium-high heat. Add the prepared sauce mixture to the broth and stir until well combined.
3. Add the drained Korean rice cakes, sliced Korean fish cakes, sliced onion, and chopped green cabbage to the simmering sauce. Stir gently to coat everything.
4. Let the mixture simmer for 8-10 minutes, stirring occasionally, until the rice cakes are tender and chewy, and the sauce has thickened to your desired consistency.
5. Stir in the chopped spring onions. Serve hot, optionally garnished with sesame seeds or a boiled egg.

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