Tteokbokki Recipe

If using refrigerated or frozen rice cakes, soak them in cold water for 10–15 minutes to soften and separate. Drain before cooking. If very fresh and soft, no soak is necessary.

If using fish cake sheets, fold and slice into 2–3 cm strips. Slice the onion thinly, mince the garlic, chop cabbage into thin strips if using, and cut green onions into 2–3 cm pieces. If using instant noodles, remove seasoning packet and set noodles aside.

Combine stock

In a medium to large wide pan or shallow pot (about 24–26 cm / 9–10 in), pour the 600 ml anchovy-kelp stock (or substitute) and 600 ml water. Heat over medium-high until it comes to a gentle simmer.

If you don't have prepared stock, make quick anchovy-kelp stock by simmering 10–12g dried anchovies (heads removed) and a 6–8 cm piece of kelp in 1.2 liters of water for 10 minutes, then strain.

Once the broth simmers, reduce heat to medium. Add the gochujang, gochugaru, soy sauce, sugar, and honey. Whisk or stir vigorously until the gochujang dissolves and the sauce is uniform and slightly bubbling.

Add the minced garlic and sliced onion to the pot so they cook into the sauce briefly (about 1–2 minutes).

Add drained rice cakes to the simmering sauce. Stir gently to coat so they do not stick to the bottom. Maintain a simmer (not a rolling boil) and cook for 5–7 minutes, stirring occasionally. The rice cakes should soften and the sauce will thicken slightly.

Add the sliced fish cakes and cabbage (if using) after the rice cakes have softened for 3–4 minutes. Continue simmering for another 2–3 minutes until fish cakes are heated through and cabbage is wilted.

If using instant ramen, add the dried noodles to the pot in the last 2–3 minutes of cooking. Press them down so they're submerged; they will cook quickly and absorb some sauce. Stir gently to combine.

When the sauce has thickened to a glossy, clingy consistency (enough to coat the back of a spoon), turn off the heat. Stir in sesame oil and add the chopped green onions, letting the residual heat soften them slightly.

Transfer to serving bowls. Sprinkle toasted sesame seeds and a pinch of black pepper. Halved boiled eggs can be added on top as garnish.