top of page
Tteokbokki (Spicy Korean Rice Cakes)
Chewy rice cakes simmered in a sweet, spicy gochujang and anchovy-kelp broth with fish cakes and scallions. Korean street food at its best.
Notes
Make it a meal by adding ramen noodles in the last 3 minutes (rabokki). Rice cakes harden as they cool, so serve right away.
RECIPE CARD
Tteokbokki (Spicy Korean Rice Cakes)
Yield: Serves 2–3 | Time: 35 minutes
────────────────────────
Ingredients
Broth
- 3 cups water
- 8 large dried anchovies, guts removed
- 1 piece dashima (kombu), 4 inches
Sauce
- 3 Tbsp gochujang
- 1 Tbsp gochugaru
- 1 Tbsp soy sauce
- 1½ Tbsp sugar (or 1 Tbsp sugar + 1 Tbsp corn syrup)
- 2 cloves garlic, minced
Tteokbokki
- 1 lb cylinder rice cakes (garae-tteok), soaked 20 minutes if firm
- 2 sheets Korean fish cake (eomuk), cut into triangles
- 3 scallions, cut into 2-inch pieces
- ¼ small cabbage, roughly chopped (optional)
- 2 hard-boiled eggs, peeled
- Toasted sesame seeds
- Sliced American cheese or mozzarella (optional, for cheese tteokbokki)
Instructions
- Simmer water, anchovies and dashima for 10 minutes. Discard solids; you should have about 2½ cups broth.
- Whisk the sauce ingredients into the broth in a wide shallow pan and bring to a boil.
- Add rice cakes, fish cake, cabbage and eggs. Simmer, stirring often so the cakes don't stick, 8–10 minutes until the rice cakes are soft and the sauce is thick and glossy.
- Add scallions for the last minute. Top with sesame seeds (and cheese, covered for a minute to melt, if using). Serve hot.
────────────────────────
Schossow Kitchen · schossowkitchen.com
bottom of page