Tteokbokki Recipe

Soften rice cakes (if needed)

If using refrigerated or slightly hardened rice cakes, place them in a bowl and pour 1 cup warm water over them. Let soak 10–20 minutes until pliable, then drain. If frozen, thaw and rinse under warm water.

Heat a wide shallow pan or heavy skillet over medium heat and add 1 tbs vegetable oil. This prevents sticking when you later combine rice cakes with the sauce.

Prepare the sauce mixture

In a small bowl, whisk together 3 tbs gochujang, 1 tbs gochugaru, 1 tbs soy sauce, 2 tbs sugar and 1 tsp sesame oil with a few tablespoons of the warm stock until smooth. This will help the paste dissolve evenly into the broth.

Combine with stock

Pour 4 cups anchovy-kelp stock into the heated pan. Bring to a gentle simmer over medium heat.

Stir the prepared sauce mixture into the simmering stock until fully incorporated and the liquid takes on a deep red color. Taste and adjust sweetness or heat by adding a bit more sugar or gochugaru if desired.

Add the sliced onion, minced garlic and grated ginger (if using) to the simmering sauce. Cook 2–3 minutes until the onion starts to soften and the garlic becomes fragrant.

Add the soaked/drained rice cakes to the simmering sauce. Stir to coat and distribute evenly.

Add the sliced fish cakes and chopped cabbage to the pan. Continue to simmer gently, stirring frequently to prevent sticking, for 6–8 minutes. The sauce should reduce slightly and thicken, coating the rice cakes; the rice cakes should become tender and chewy.

If the sauce reduces too quickly before the rice cakes are tender, add up to 1/2 cup more hot stock or water and continue simmering until desired texture is reached.

While the tteokbokki finishes, if using, halve or peel the hard-boiled eggs and warm them in the sauce during the final 2 minutes so they absorb some flavor.

In the final minute, stir in the green onion pieces and drizzle 1 tsp sesame oil over the dish. Remove from heat.

Garnish with toasted sesame seeds. Serve hot, straight from the pan.