떡볶이 Tteokbokki Recipe

Name: Seoul Gamjatang - Korean Restaurant Toronto | Pork Bone Soups 떡볶이 TTEOKBOKKI Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 400 g garaetteok (Korean rice cakes), sliced into 1–2 inch pieces; 600 ml anchovy-dashima broth (or water); 3 tbs gochujang (Korean red pepper paste); 1 tsp gochugaru (Korean red pepper flakes); 1 tbs soy sauce (light); 2 tbs sugar; 1 tsp minced garlic; 1 tbs corn syrup or honey; 1 tsp salt; 1 each onion, medium, sliced into half-moons; 3 stalks garlic chives or scallions (green onions), cut into 2–3 inch lengths; 1 cup cabbage, thinly sliced (optional); 150 g fish cakes (eomuk), sliced into bite-size strips; 2 each hard-boiled eggs (optional); 1 tsp sesame oil; 1 tsp toasted sesame seeds; 0.25 tsp black pepper

Inspired by Seoul Gamjatang - Korean Restaurant Toronto | Pork Bone Soup

Time35m

Serves3

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

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Ingredients

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Tteokbokki Base

14 1/8 oz (400 g) garaetteok (Korean rice cakes), sliced into 1–2 inch pieces

2.54 cup (600 ml) anchovy-dashima broth (or water)

3 tbs gochujang (Korean red pepper paste)

1 tsp gochugaru (Korean red pepper flakes)

1 tbs soy sauce (light)

2 tbs sugar

1 tsp minced garlic

1 tbs corn syrup or honey

1 tsp Celtic sea salt

Vegetables & Add-ins

1 each onion, medium, sliced into half-moons

3 stalks garlic chives or scallions (green onions), cut into 2–3 inch lengths

1 cup cabbage, thinly sliced (optional)

5.29 oz (150 g) fish cakes (eomuk), sliced into bite-size strips

2 each hard-boiled eggs (optional)

Finishes & Garnish

1 tsp Toasted sesame oil

1 tsp toasted sesame seeds

1/4 tsp black pepper

Method

Prep

Prepare rice cakes

If using refrigerated or slightly hardened garaetteok, soak pieces in warm water for 10–15 minutes to soften. Drain well before cooking.

Make broth (if using dashima/anchovy broth)

Combine 600 ml water with a 5 cm piece of kelp (dashima) and 6–8 dried anchovies in a pot. Bring to a gentle simmer for 10 minutes, then remove anchovies and kelp. Keep broth warm. (If using plain water, skip this step.)

Prep vegetables and add-ins

Slice onion into half-moons, cut scallions into 2–3" lengths, thinly slice cabbage if using, and slice fish cakes into strips. Boil eggs and peel if using.

Cook

In a wide, shallow pan or medium pot over medium heat, combine the warm broth (600 ml), gochujang (3 tbs), gochugaru (1 tsp), soy sauce (1 tbs), sugar (2 tbs), minced garlic (1 tsp), corn syrup or honey (1 tbs), and salt (1 tsp). Whisk or stir until gochujang dissolves and the sauce is homogeneous and begins to simmer.

Add the drained rice cakes (400 g) to the simmering sauce. Turn heat to medium-low so the sauce stays at a steady simmer but not a rolling boil. Cook, stirring gently every 1–2 minutes to prevent sticking, for 6–8 minutes until rice cakes become soft and chewy and sauce thickens slightly.

When rice cakes are starting to soften (after ~4–5 minutes), add sliced onion (1 each), fish cakes (150 g), and cabbage (1 cup) to the pan. Continue to simmer together until vegetables are tender and fish cakes are warmed through (2–4 more minutes).

If sauce reduces too quickly before rice cakes are tender, add 2–4 tbs warm water or broth to adjust consistency and continue simmering until desired texture is reached.

Finish & Serve

Stir in scallions/garlic chives (3 stalks) and sesame oil (1 tsp). Simmer for 30 seconds more to soften scallions slightly but retain brightness.

Taste and adjust seasoning: add up to 1/2 tbs sugar for more sweetness, a pinch more salt, or 1/2 tsp extra gochugaru for heat. Add boiled eggs (2) halved if using.

Garnish and serve

Transfer tteokbokki to a serving dish. Sprinkle toasted sesame seeds (1 tsp) and black pepper (1/4 tsp) on top. Serve hot with optional additional scallions or perilla leaves.