Tteokbokki (Korean Spicy Rice Cakes)
Tteokbokki is a popular Korean street food made with chewy rice cakes simmered in a rich, spicy gochujang sauce and homemade anchovy broth. This authentic recipe is easy to make and ready in just 40 minutes.
Ingredients
For the Rice Cakes
- 1 pound 2 cups cylindrical Korean rice cakes
For the Anchovy Stock
- 8 dried anchovies heads and intestines removed
- 1 sheet dried kelp about 6 x 4 inches
- 2 fish cake sheets thawed
- 4 cups water
For the Sauce
- 2 tablespoons gochujang Korean chili paste
- ½ tablespoon gochugaru Korean chili flakes
- ½ tablespoon granulated sugar
Optional Garnishes
- Hard-boiled eggs
- Chopped scallions
- Toasted sesame seeds
Instructions
- Place the rice cakes in hot water and soak for 15 to 20 minutes while preparing the anchovy stock.
- Add the dried anchovies, dried kelp, fish cake sheets, and water to a large skillet or saucepan.
- Bring to a boil over high heat, then reduce to a gentle simmer and cook for 15 minutes.
- Remove the fish cakes and set them aside to cool slightly.
- Strain the stock, discarding the anchovies and kelp.
- Measure 1 cup of the stock and return it to the skillet. Reserve the remaining stock for another recipe.
- Heat the stock over medium heat and whisk in the gochujang, gochugaru, and sugar until smooth.
- Drain the soaked rice cakes and add them to the sauce.
- Cook for about 5 minutes, stirring frequently, until the rice cakes become tender and the sauce thickens.
- Slice the fish cakes into bite-sized strips and add them to the skillet.
- Gently toss everything together for another minute.
- Serve immediately topped with hard-boiled eggs, chopped scallions, and toasted sesame seeds if desired.
Notes
- Leftover anchovy stock freezes well for future recipes.
- Add boiled dumplings or ramen noodles for a complete meal.
- Garnish with extra sesame seeds and fresh scallions.
- Serve immediately while the rice cakes are soft and chewy.