Seoul Tteokbokki
Tteokbokki is arguably South Korea most addictive street food, featuring chewy cylindrical rice cakes simmered in a fiery and sweet gochujang chili sauce until glossy and deeply flavored. It is sold at pojangmacha street stalls throughout Seoul and is the ultimate spicy comfort food experience.
Korean chewy rice cakes simmered in fiery sweet gochujang chili sauce until glossy.
Nutrition per serving
Ingredients
base
sauce
aromatics
Instructions
Prepare the Sauce Base
In a wide shallow pan, combine the anchovy broth with gochujang, soy sauce, and sugar. Stir well to dissolve the chili paste completely. Bring to a gentle simmer over medium heat and taste for balance, adjusting sweetness or saltiness as needed.
Add the Rice Cakes
If the rice cakes are stuck together, separate them gently under warm running water. Add them to the simmering sauce in a single layer. Stir to coat each piece and ensure nothing sticks to the bottom of the pan.
Simmer Until Chewy and Glossy
Simmer the rice cakes over medium heat for 12 to 15 minutes, stirring frequently. The sauce will reduce and thicken, coating each rice cake in a deeply red glossy glaze. The rice cakes are ready when they are tender but still very chewy with no hard center.
Finish and Serve
Add the sliced green onions in the last minute of cooking and stir through. Transfer to a bowl and serve immediately. The sauce should be thick enough to coat a spoon. Garnish with sesame seeds and serve piping hot as the rice cakes become firm as they cool.
Substitutions
Common mistakes
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