Korea
Tteokbokki
Sweet-and-spicy rice cakes – Korea's street-food darling
Once a mild royal dish, tteokbokki became fiery-sweet street food with gochujang in the 1950s and now steams on every corner of Seoul. The cylindrical rice cakes (tteok) are wonderfully chewy.
They simmer in a sauce of gochujang and gochugaru with fish cakes and spring onion – spicy, sweet and irresistibly sticky.
Ingredients
- Rice cakes (tteok)400 g
- Fish cakes (eomuk)150 g
- Gochujang2 tbsp
- Gochugaru1 tbsp
- Sugar & soy sauce1 tbsp each
- Spring onions2
- Anchovy stock or water400 ml
★ = available authentic in the Asia Boutique
Preparation
Soak the rice cakes briefly if needed so they soften.
Bring the stock to a boil with gochujang, gochugaru, sugar and soy sauce.
Add the rice cakes and fish cakes.
Simmer until the sauce is thick and glossy and the tteok are soft.
Fold in the spring onion and serve hot.
Make it original
Rice cakes, gochujang and gochugaru are the heart of tteokbokki. Available in the Asia Boutique.