Tteokbokki (떡볶이)

• servings: 2
• active time: 10 minutes
• total time: 20 minutes

Ingredients

350 g tteokbokki (Korean rice cakes, found in the fridge section of asian markets)

150 g korean fish cakes, rinsed over hot water and cut into bite-sized pieces

2 cups korean soup stock / dashi

60 g onion, thinly sliced

Sauce

3 tbsp gochujang

1½ tbsp sugar

1 tbsp soy sauce

1 tsp minced garlic

1 tsp gochugaru

Toasted sesame seeds, sesame oil, green onion stalk

Directions

If your tteokbokki aren’t soft already out of the package, soak them in warm water for 10 minutes.

Boil the soup stock / dashi in a shallow & wide pot over medium heat. Combine the sauce ingredients in a separate bowl and add them into the pot, stirring to dissolve everything. Once the stock is nicely mixed and boiling again, add the tteokbokki, fish cakes, and onion.

Keep the pot at a boil for 3-5 minutes, or until the tteokbokki are fully cooked through. To further thicken the sauce as needed, simmer on low heat until the desired texture is reached, 2-4 minutes. Keep in mind that the sauce will thicken up as it cools.

Remove from the heat and add a bit of sesame oil, a sprinkle of sesame seeds, and some thinly sliced green onion. Serve hot and enjoy!

Notes

The most popular street food in South Korea. Chewy rice cakes and fish cakes in a spicy umami-rich sauce. It comes together very quickly and is easy to share with friends and family. Have a lookout for stands selling this if you visit Korea!