Tteokbokki (Spicy Rice Cakes)
Chewy cylindrical rice cakes simmered in a vibrant, sweet, and spicy gochujang sauce. This incredibly popular street food is addictive and wonderfully satisfying, often served with fish cakes and boiled eggs.
20 mineasyKoreandairy-free
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Instructions
1. If using dried rice cakes, soak them in warm water for 10-20 minutes until softened; drain well. Fresh rice cakes don't need soaking.
2. In a medium pot or deep pan, combine water/stock, gochujang, gochugaru (if using), sugar, soy sauce, and minced garlic. Whisk well to dissolve the pastes.
3. Bring the sauce to a simmer over medium heat. Add the rice cakes and sliced onion. Stir frequently to prevent sticking.
4. Cook for 10-15 minutes, or until the rice cakes are tender and chewy, and the sauce has thickened to your desired consistency. Add fish cakes during the last 5 minutes if using.
5. Garnish with chopped green onions and serve with halved boiled eggs if desired. Enjoy hot!