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Tteokbokki

Tteokbokki
South-Korea
⏱ — min. Serves: —

Ingredients

  • 1 lb (450 g) cylindrical rice cakes (tteok)
  • 4 cups water
  • 1 piece (about 4 inches) dried kelp (dashima)
  • 4 dried anchovies, heads and guts removed
  • 3 tablespoons gochujang (Korean red chili paste)
  • 1 tablespoon gochugaru (Korean red chili flakes)
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 2 cloves garlic, minced
  • 1 small onion, thinly sliced
  • 1 green onion, chopped
  • 1/2 cup fish cakes, cut into bite-sized pieces
  • 1 hard-boiled egg, peeled (optional)
  • 1 tablespoon sesame oil
  • 1 teaspoon sesame seeds

Instructions

Prepare the Broth

In a large pot, combine the water, dried kelp, and dried anchovies. Bring to a boil, then reduce the heat and let it simmer for about 10 minutes.

Remove the kelp and anchovies from the pot and discard them, leaving the broth.

Cook the Rice Cakes

Add the rice cakes to the broth and simmer for about 5-7 minutes, or until they start to soften.

Add the Seasonings

Stir in the gochujang, gochugaru, soy sauce, sugar, and minced garlic. Mix well until the sauce is evenly distributed.

Add the Vegetables and Fish Cakes

Add the thinly sliced onion, chopped green onion, and fish cakes to the pot.

Continue to simmer for another 5-7 minutes, or until the sauce thickens and the rice cakes are fully cooked and chewy.

Add the Egg (Optional)

If using, add the hard-boiled egg to the pot and let it heat through for a few minutes.

Finish the Dish

Stir in the sesame oil and mix well.

Garnish with sesame seeds.

Serve

Enjoy your meal!