Tteok Bokki Recipe
Rice cakes, fish cakes and green onions
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Ingredients
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Main
Sauce / Seasoning
Optional / Garnish
Method
Preparation
- 1
Soak rice cakes (if needed)
If your rice cakes are refrigerated and slightly stiff, soak them in 1 cup cold water for 20–30 minutes to soften. If they are freshly purchased or frozen (thawed), proceed without soaking or use the thawed ones directly.
- 2
Prepare fish cakes and vegetables
Slice fish cakes into 1–1.5 inch strips or triangles. Trim and cut green onions into 1.5–2 inch pieces on a diagonal. If using cabbage, thinly slice it into ribbons. Peel and halve the hard-boiled eggs if using.
Sauce & Cooking
- 3
Make the base sauce
In a medium bowl, whisk together 3 tbs gochujang, 1 tbs gochugaru, 1 tbs soy sauce, 2 tbs sugar, 1 tsp minced garlic, 1 tsp sesame oil, and 1 tsp black pepper until smooth. Adjust sweetness or heat to taste (add a little more sugar to soften heat or more gochugaru/gochujang to increase spice).
- 4
- 5
Add sauce to broth
Once simmering, lower heat to medium and whisk in the prepared sauce until fully dissolved and the liquid turns reddish and slightly thickened.
- 6
Cook rice cakes and fish cakes
Add the rice cakes and fish cakes to the simmering sauce. Stir gently to coat. Simmer uncovered for 8–12 minutes, stirring every 1–2 minutes to prevent sticking. If the sauce reduces too quickly and rice cakes are still firm, add up to 1/2 cup water at a time to reach desired sauciness and to continue cooking until rice cakes become soft and chewy (not mushy).
- 7
Add vegetables and finish
About 2–3 minutes before finishing, add sliced cabbage (if using) and most of the green onions (reserve a bit for garnish). Continue to simmer until cabbage is wilted and rice cakes are fully tender. Taste and adjust seasoning—add a pinch more sugar or 1/2 tsp soy sauce if needed.
- 8
Plate and garnish
Turn off heat. Transfer to a serving plate or shallow bowl. Halve the hard-boiled eggs and nestle them into the tteokbokki. Sprinkle sesame seeds and the reserved green onions over the top. Serve hot.
