Korean Recipe

Name: Boathouse Restaurants Korean Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 1 lb garaetteok (Korean rice cakes) or cylindrical rice cakes; 2 cups water (for braising sauce); 1 cups anchovy-dashi (concentrated) or light chicken/vegetable broth; 3 tbs gochujang (Korean red pepper paste); 1 tbs gochugaru (Korean red pepper flakes); 1 tbs soy sauce (regular); 2 tsp sugar; 2 cloves garlic (minced); 1 tsp sesame oil; 4 oz fish cake (eomuk), sliced into strips; 0.5 each small yellow onion, thinly sliced; 2 each scallions (green onions), cut into 2-inch pieces; 1 cup napa cabbage or regular cabbage, thinly sliced; 0.5 each carrot, julienned (optional); 1 tsp toasted sesame seeds; 1 each extra scallion (thinly sliced, for garnish); 0.25 cup kim (roasted seaweed) strips (optional)

Inspired by Boathouse Restaurant

Time35m

Serves3

Make Korean Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Tteokbokki (Spicy Rice Cake) Base

1 lb garaetteok (Korean rice cakes) or cylindrical rice cakes

2 cups water (for braising sauce)

1 cups anchovy-dashi (concentrated) or light chicken/vegetable broth

3 tbs gochujang (Korean red pepper paste)

1 tbs gochugaru (Korean red pepper flakes)

1 tbs soy sauce (regular)

2 tsp sugar

2 cloves Garlic (minced)

1 tsp Toasted sesame oil

Proteins & Vegetables

4 oz fish cake (eomuk), sliced into strips

1/2 each small yellow onion, thinly sliced

2 each scallions (green onions), cut into 2-inch pieces

1 cup napa cabbage or regular cabbage, thinly sliced

1/2 each carrot, julienned (optional)

Garnish & Finish

1 tsp toasted sesame seeds

1 each extra scallion (thinly sliced, for garnish)

1/4 cup kim (roasted seaweed) strips (optional)

Method

Prep

If rice cakes are refrigerated or frozen, soak them in warm water for 10–20 minutes until softened, then drain. Prepare fish cake strips, slice onion thinly, julienne carrot, slice cabbage, and cut scallions into 2-inch pieces. Mince garlic.

Make the Sauce & Cook

Combine sauce

In a small bowl, whisk together gochujang, gochugaru, soy sauce, sugar, minced garlic, and sesame oil. Stir in 2 cups water and 1 cup anchovy-dashi (or substitute broth) until smooth to form the braising sauce.

Simmer rice cakes

In a wide skillet or shallow pan over medium heat, pour the prepared braising sauce and bring to a gentle simmer. Add the drained rice cakes and stir to coat. Simmer uncovered for 6–8 minutes, stirring occasionally so rice cakes heat evenly and absorb sauce.

Add vegetables & fish cake

Add sliced onion, cabbage, carrot, fish cake strips, and most of the scallions to the pan. Continue to simmer another 4–6 minutes until vegetables are tender-crisp and sauce has thickened to a glossy coating. If the sauce reduces too quickly before rice cakes are soft, add up to 1/4 cup more water and continue cooking.

Finish & Serve

Taste and adjust seasoning: add a pinch more sugar for balance, a splash more soy sauce for salt, or an extra 1/2 teaspoon gochugaru for heat. Turn off the heat and let the mixture sit for 1 minute so flavors marry.

Transfer to a serving dish or serve directly from the pan. Garnish with toasted sesame seeds, remaining sliced scallion, and optional kim strips. Serve hot alongside kimchi and steamed rice, or as a spicy snack street-food style.