Ttokbokki Recipe

Prep the rice cakes

If using refrigerated or tightly packed frozen garaetteok, separate and soak in warm water for 10–15 minutes to soften. If frozen solid, microwave for 30–60 seconds or soak in hot water until pliable. Drain and set aside.

Make the broth/sauce

In a medium bowl, whisk together 3 cups water or prepared anchovy-dashi, 3 tablespoons gochujang, 1 tablespoon gochugaru, 1 tablespoon soy sauce, 1 tablespoon sugar, 1 tablespoon corn syrup (or honey), and 1 teaspoon minced garlic until smooth. Taste and adjust heat/sweetness: add more gochujang for heat or more sugar/corn syrup for sweetness.

Start cooking

Heat 1 tablespoon neutral oil in a wide, heavy skillet or shallow pot over medium heat. Add the sliced onion and cook 2–3 minutes until slightly softened. Pour the prepared sauce into the pan and bring to a gentle boil.

Add the drained rice cakes to the simmering sauce, stirring to coat. Reduce heat to medium-low so the sauce maintains a gentle simmer. Cook, stirring occasionally, 8–12 minutes until the sauce reduces and thickens and the rice cakes are chewy-tender. If the sauce reduces too quickly and rice cakes are still firm, add 2–4 tablespoons water and continue cooking.

Once sauce has thickened to a glossy, clingy consistency and rice cakes are tender, stir in 1 teaspoon sesame oil. Adjust seasoning: if too spicy, add a pinch more sugar; if too thick, add 1–2 tablespoons water and reheat briefly.

Prepare add-ins

While the sauce comes to a boil, slice the fish cakes into bite-size strips, chop green onions on the bias, and prepare optional cabbage and hard-boiled eggs.

When the sauce is boiling and just before adding rice cakes (or 3–4 minutes into simmering if you prefer them softer from soaking), add the fish cake slices and optional cabbage. Continue to simmer so the fish cakes absorb sauce and heat through (about 4–6 minutes).

If using hard-boiled eggs, add them to the pan for the last 2 minutes of cooking to warm through and pick up flavor.

When the rice cakes and add-ins are cooked and the sauce is glossy and thick, remove from heat. Sprinkle the sliced green onions and 1 teaspoon toasted sesame seeds over the top.

Serve hot directly from the pan or transfer to a serving bowl. Offer extra gochugaru or gochujang at the table for those who want more heat.