Name: Tteokbokki (Korean Spicy Rice Cakes)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Cuisine: US
Ingredients: 3 cups filtered water; 2 large dried anchovies, gutted and cleaned (or more to taste, for a deeper flavor); 3 tablespoons gochujang (Korean chile paste); 2 tablespoons granulated white sugar (adjust to taste); 1 tablespoon Korean soy sauce (or regular soy sauce); 1 tablespoon corn syrup (or rice syrup for a more traditional touch); 2 sheets Korean fish cakes, thinly sliced; 1/2 medium yellow onion, thickly sliced; 1 large spring onion, cut into 2-inch lengths; 1 teaspoon toasted sesame seeds, for garnish

Embark on a culinary adventure with Tteokbokki, a symphony of chewy rice cakes bathed in a fiery, umami-rich sauce. This iconic Korean street food staple will ignite your taste buds with its perfect balance of spice, sweetness, and savory depth. A delightful dance of textures and flavors awaits!

Follow The Directions

01

Step

Prepare the Anchovy Broth: In a medium saucepan, combine the water and dried anchovies. Bring to a rolling boil over high heat, then reduce heat to medium and simmer for 10 minutes. (Time: 10 minutes)

02

Step

Strain the Broth: Remove from heat and carefully strain the anchovy broth through a fine-mesh sieve, discarding the anchovies. Set the flavorful broth aside. (Time: 2 minutes)

03

Step

Create the Sauce: In a separate bowl, whisk together the gochujang, sugar, soy sauce, and corn syrup until well combined. (Time: 2 minutes)

04

Step

Combine and Simmer: In the same saucepan, add the rice cakes, sliced onion, and the prepared gochujang sauce to the anchovy broth. Bring to a boil over medium-high heat, stirring occasionally to prevent sticking. (Time: 3 minutes)

05

Step

Cook the Tteokbokki: Reduce heat to medium and continue to simmer for 5 minutes, or until the rice cakes are tender and the sauce has thickened slightly, stirring frequently. (Time: 5 minutes)

06

Step

Add Fish Cakes and Spring Onion: Add the sliced fish cakes and spring onion to the saucepan. Continue to simmer for an additional 3 minutes, allowing the flavors to meld together. (Time: 3 minutes)

07

Step

Serve and Garnish: Remove from heat and transfer the tteokbokki to a serving bowl. Garnish generously with toasted sesame seeds for added texture and flavor. Serve immediately and enjoy!

For a richer flavor, consider adding a few pieces of kelp (kombu) to the anchovy broth during simmering. Remove the kelp before adding the other ingredients.
Adjust the amount of gochujang to your spice preference. Start with less and add more to taste.
If you can't find Korean fish cakes, you can substitute with other types of fish cakes or omit them altogether.
Tteokbokki is best enjoyed hot and fresh. Leftovers can be stored in the refrigerator for up to 2 days, but the rice cakes may become slightly less chewy.
Some people like to add a sliced hard-boiled egg as a garnish.