TteokbokkiSpicy Rice Cakes

Name: Tteokbokki (Spicy Rice Cakes)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: South Korea
Ingredients: 5 g Kombu Seaweed (whole); 20 g Dried Anchovy; 700 ml Water; 80 g Gochujang; 6 g Korean Chili Flakes; 20 ml Soy Sauce; 25 g White Sugar; 10 g Garlic (finely chopped); 500 g Korean Rice Cake; 200 g Korean Fish Cake (sliced); 30 g Scallion (thinly sliced)

Korean rice cakes simmered with fish cake in a sweet-spicy gochujang sauce.

Prep

15m

Cook

20m

Serves

Estimated

Nutrition

Per serving

464kcal

Calories

16g

Protein

Fat

92g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Broth

5g
Kombu Seaweed (whole)
20g
Dried Anchovy
700ml
Water

Sauce

80g
Gochujang
6g
Korean Chili Flakes
20ml
Soy Sauce
25g
White Sugar
10g
Garlic (finely chopped)

Rice Cakes

500g
Korean Rice Cake
200g
Korean Fish Cake (sliced)
30g
Scallion (thinly sliced)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Simmer the kombu seaweed and dried anchovy in the water, then strain the liquid.
02
Bring the broth to a simmer and whisk in the gochujang, Korean chili flakes, soy sauce, white sugar, and garlic until smooth.
03
Add the Korean rice cake to the sauce and simmer until the cakes soften and the sauce thickens.
04
Add the Korean fish cake and cook until tender and heated through.
05
Finish with the scallion and serve while the sauce is still glossy.

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