Chewy, sticky, fiery rice cakes from the streets of Seoul. The sauce is the reason you'll make this every week.
Korean street food tteokbokki: simmer cylindrical rice cakes and fish cakes in anchovy broth spiked with gochujang and gochugaru until the sauce is glossy and sticky. Ready in 20 minutes.
5 min
Prep
25 min
Ready in
2
Servings
Easy
Level
8 piece dried anchovies (myeolchi)
1 piece dried kelp (dashima) 4-inch piece
3 cup water
2 tablespoon gochujang
1 tablespoon gochugaru
1 tablespoon soy sauce
1 tablespoon sugar
1 pound cylindrical rice cakes (tteok)
4 ounce Korean fish cake (eomuk) sliced
2 piece scallions thinly sliced
1 teaspoon sesame oil
Make anchovy broth
Simmer dried anchovies and kelp in 3 cups water for 5 minutes. Discard solids.
Add the sauce
Whisk gochujang, gochugaru, soy sauce, and sugar into the hot broth.
Cook the rice cakes
Add rice cakes. Cook over medium-high, stirring every minute, 10–15 minutes until sauce is thick and clingy.
Finish
Add sliced fish cake and cook 3 more minutes. Scatter scallions and sesame oil. Serve immediately.
