Tteokbokki (Spicy Rice Cake) is a traditional Korean recipe, for a classic street food dish of rice cakes and fish cakes served in a soup stock flavoured with tteokbokki sauce. The full recipe is presented here and I hope you enjoy this classic Korean version of: Spicy Rice Cake (Tteokbokki).
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Tteokbokki (떡볶이) is one of the most popular street foods in South Korea, made with Korean rice cakes, Korean fish cakes, Korean soup stock / dashi stock and gochujang (Korean chili paste).
For the Tteokbokki Sauce:
3 tbsp gochujang (Korean chilli paste) (either quick gochujang or traditional gochujang)
1 1/2 tbsp raw sugar
1 tbsp soy sauce
1 tsp garlic, minced
1 tsp gochugaru (Korean chilli flakes)
To Garnish:
1 tsp toasted sesame seeds
1 tsp sesame oil
1 spring onion, finely chopped
Method:
Soak the rice cakes in warm water for 10 minutes. (If you are using fresh rice cakes that are already tender, skip this step). However, if you are using packaged rice cakes from the refrigerator, it is recommended to soak them to enhance their moisture level before proceeding with the recipe.
Bring the soup stock to a boil in a shallow pan over medium-high heat. Now stir in the tteokbokki sauce mixture. Once the stock is boiling again add the rice cakes, fish cakes and onion. Boil everything for 3–5 minutes, until the rice cakes are fully cooked.
To thicken the sauce and to deepen the flavour, reduce to a simmer and continue cooking over low heat for a further 2–4 minutes.
Add the sesame oil, sesame seeds, and green onion then quickly stir.
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