This classic Korean street food made with rice cakes in a spicy sauce is one of my all time favorites. This recipe is super easy and delicious. You can even add melted cheese, egg or sweet potato noodles if desired.
INGREDIENTS: (for 2 people)
- 350g Garae Tteok (Korean cylinder shape rice cakes)
- 1 sheet of Busan eomuk (fish cake)
- 1 green onion
- 1 green cabbage leaf
- 2 cups anchovy kelp stock (or water)
- 1 tsp toasted sesame seeds
- 1 fresh red chili
- 1/3 daepa (large green onion)
For the seasoning paste:
- 5 tbs gochujang (use 3-4 tbs for less spicy version)
- 3 tbs gochugaru (Korean chili flakes) (use 1-2 tbs for less spicy version)
- 1 1/2 tbs sugar
- 1 tbs maesil (or honey)
- 2 tsp soy sauce
- 1 tbs rice vinegar
- 1 tbs minced garlic
- 1 tsp sesame oil
- Make the seasoning paste by combining the ingredients listed above.
- Slice the eomuk (fish cake) into triangles. Slice the green onion to one inch pieces and slice the cabbage into small squares.
- Slice finely the daepa and fresh chili and set aside.
- Rinse your tteok (rica cakes) in cold water and drain. Set aside.
- Bring the anchovy kelp stock or water to a simmer.
- Once the broth is simmering add the eomuk (fish cake), green onion and cabbage and bring to a boil.
- Once the broth is boiling, lower the heat and add the seasoning paste. Cook for 3 minutes.
- Add the rice cakes and cook for around 5 minutes or until the sauce thickens.
- Top the tteokbokki with sliced daepa, sesame seeds and sliced chili.
- Serve hot and enjoy.