Ingredients
Scale
- 2 cups of cylindrical rice cakes (tteok), soaked in water for 30 minutes
- 1/2 cup of fish cakes (eomuk), sliced (optional for a vegetarian version)
- 1 tablespoon of vegetable oil
- 1 small onion, sliced
- 2 garlic cloves, minced
- 2–3 tablespoons of gochujang (Korean chili paste)
- 1 tablespoon of gochugaru (Korean chili flakes) (adjust to taste)
- 1 tablespoon of soy sauce
- 1 tablespoon of sugar
- 1 cup of water or anchovy broth (for extra umami flavor)
- 1/2 tablespoon of sesame oil
- 1 tablespoon of sesame seeds (for garnish)
- 2–3 boiled eggs (optional, for serving)
- 1/4 cup of green onions, chopped (optional, for garnish)
- Mozzarella cheese (optional, for a cheesy version)
Instructions
- Prepare the Rice Cakes:
Soak the cylindrical rice cakes (tteok) in water for about 30 minutes to soften them. Drain the water before cooking. - Prepare the Broth:
In a large pan or wok, heat the vegetable oil over medium heat. Add the sliced onion and minced garlic, sautéing until fragrant and translucent, about 2-3 minutes. - Add the Sauce Ingredients:
Stir in the gochujang (Korean chili paste), gochugaru (Korean chili flakes), soy sauce, and sugar. Mix well to create a thick, spicy sauce. Add the water or anchovy broth and stir to combine. Bring the sauce to a simmer and let it cook for 2-3 minutes. - Cook the Rice Cakes:
Add the soaked and drained rice cakes to the pan with the sauce. Stir to coat the rice cakes evenly with the sauce. Let it cook over medium heat for about 5-7 minutes, stirring occasionally, until the rice cakes are tender and have absorbed the sauce. - Add Fish Cakes (Optional):
If you’re using fish cakes (eomuk), add them to the pan during the last 2 minutes of cooking and stir to combine. - Finish the Dish:
Drizzle the sesame oil over the cooked rice cakes and give it one final stir. If you want a cheesy version, sprinkle mozzarella cheese on top and let it melt before serving. - Serve:
Transfer the Tteokbokki to a serving dish. Garnish with sesame seeds, boiled eggs, and chopped green onions. Serve immediately and enjoy!