Tteokbokki

Source: Personal recipe

Yield: 2 serving(s)

Time: ~30 min

About

Korean spicy rice cake stew with fish cakes and green onion. The sauce is sweet-spicy-savory. For a milder version, use half the gochugaru and gochujang.

Ingredients

Main

• 1 bowl rice cakes (tteok)
• 3 sheets fish cakes, cut into small triangles
• 3 green onion shoots, chopped

Sauce

• 30g gochugaru (chili powder)
• 60g gochujang
• 50g sugar
• 60ml corn syrup
• 12g chicken bouillon powder
• 1g black pepper

Soup Base

• 750ml water
• 7.5g chicken bouillon powder

Instructions

1. Prep

1. Cut fish cakes into small triangles. Chop green onions.
2. Mix all sauce ingredients together in a small bowl.

2. Make Broth

1. Combine water with bouillon powder to make the soup base.

3. Cook

1. Add all ingredients — rice cakes, fish cakes, green onions, and sauce — to the soup base.
2. Bring to a boil, then reduce heat to a simmer for 13 minutes (or until rice cakes are soft and sauce has thickened).

Tips

Spice Level:

• The full sauce recipe is quite spicy. For a tolerable level, use half the gochugaru and half the gochujang.

Tags: #recipe #korean #rice-cakes #spicy #street-food