Tteokbokki or spicy rice cake that is a popular Korean food made from small-sized garaeddeok (sticky rice tubes). The sauce is spicy and flavorful with cuts of fish cakes, scallions, and boiled eggs.
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Main Course, Snack
Cuisine: Korean
Keyword: rice cake, spicy, tteokbokki
Servings: 6srevings
Calories:
Author: Mia
Ingredients
10piecessticky rice tubesrecipe in post
10piecesdried anchoviesor vegetable broth
1pcdried kelpoptional
6cupswater
2 ½tbspgochujang red chili paste
2tbspred hot pepper powder
2 ½tbspbrown sugar
3boiled eggs
1cupfish cakes sliced, you can also use kikiam or fishballs
½cupscallions
Instructions
For the sauce
In a small bowl, mix the gochujang red chili paste, pepper powder, and brown sugar then set aside.
Making the Tteokbokki
Add the water, dried anchovies, and dried kelp to a pot. Boil for 15 minutes over medium-high heat without the lid.
Remove the anchovies and kelp from the pot and add the sticky rice tubes. Boil for 3 minutes then add the spicy sauce you made earlier. Stir gently with a wooden spoon
Add the fish cakes, boiled eggs, and scallions then lower the heat. Keep stirring until the rice cake turns soft and the sauce thickens and looks shiny, which should take about 10 -15 minutes. If the rice cake is not soft enough, add more water and continue stirring until soft.
Taste and adjust seasoning. Serve while hot! Bon Appetit!