Korean
Tteokbokki
Chewy rice cakes in a glossy sweet-and-spicy sauce, sold on every street corner in Seoul. Dangerously easy to make at home once you have gochujang in the cupboard.
- Time
- 25 mins
- Serves
- 3
- Steps
- 7
- Ingredients
- 10
Method
- 01
If your rice cakes are hard or frozen, soak them in cold water for 20 minutes so they soften.
- 02
Bring the water or stock to a boil in a wide shallow pan.
- 03
Whisk in the gochujang, gochugaru, soy sauce, sugar and garlic until the sauce is smooth.
- 04
Add the drained rice cakes and simmer for 8 minutes, stirring now and then so they do not stick to the bottom.
- 05
Add the fish cakes and cook another 5 minutes. The sauce will thicken and turn glossy as the rice cakes release starch.
- 06
When the sauce coats a spoon, add the halved boiled eggs and spring onion.
- 07
Serve straight from the pan while everything is still molten hot.
