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Tteokbokki
Tteokbokki

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Tteokbokki

Online recipe · as published / commonly shared

Servings: 3 · Prep 20 min · Cook 20 min · Total 30 min

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

Korean chewy rice cakes in a sweet and spicy red sauce.

Soak for about 20 minutes (can be longer for refrigerated rice cakes):

1 pound tteokbokki tteok 떡볶이 떡 (about 24 3-inch long rice cake pieces) See Note 1

Cut into about 2-inch long pieces:

1-2 eomuk 어묵 (fish cake) sheets

4 ounces green cabbage (yangbaechu, 양배추)

1-2 or scallions

To a large pan, add the dried anchovies, dried kelp, and onion along with 5 cups of water:

8-10 medium to large dried anchovies (마른멸치), about 0.5 ounces (15 grams) Or simply use a broth packet.

1 piece dasima (dried kelp), about 3-inch square

1/4 medium onion, roughly sliced

Bring it to a boil over medium high heat, and continue to boil for 10 minutes. If the heat is very high, reduce it close to medium. Remove the anchovies, dasima and onion from the broth.

Add the sauce ingredients to the pan:

3 cups anchovy broth or water (use 4 cups for more sauce)

3 tablespoons gochujang, 고추장 See Note 2

1-3 teaspoons gochugaru, 고추가루 See Note 3

1 tablespoon soy sauce

2 tablespoons sugar (use 1 tablespoon for less sweet tteokbokki)

1 tablespoon corn syrup (or oligo syrup) - use more sugar if not using

Stir to dissolve the red chili pepper paste (gochujang).

Add the rice cakes. Boil until the rice cakes become very soft and the sauce is thickened, about 8 - 10 minutes. Some rice cakes take longer. Stir frequently so the rice cakes don't stick to the bottom.

Drop in the vegetables, fish cakes and:

1 tablespoon minced garlic

Continue to boil, stirring occasionally, for an additional 4 - 6 minutes. Some rice cakes need more time to reach the desired softness. Add more broth or water as necessary. Drop in the scallions and boiled eggs with 2 to 3 minutes remaining:

Optional: 2 boiled eggs

Taste the sauce, and adjust the seasoning if needed. Serve hot.

Citations

Cookbook ancestor

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Reference: Maangchi's Real Korean Cooking by Maangchi with Lauren Chattman (2015). Publisher: Harvest, 2015 edition, hardcover, ISBN 978-0544129894.

We put this together for personal use. See the citations. This is not a cookbook reprint.