Tteokbokki

These sweet and spicy chewy rice cakes are the quintessential Korean street food.

• serves

  3

• prep

  5 minutes

• cook

  15 minutes

• difficulty

  Easy

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Ingredients

• 500 g tteokbokki tteok (about 24, 3 inch long rice cake pieces) 

• 3 cups anchovy broth (or dashi broth)
• 4 sheets eomuk bokkeum (fish cake) (or as much as you like) 
• ¼ head green cabbage (yangbaechu), cut into chunks 
• 2 spring onions, cut into 3 cm batons 

 Sauce

• 3 tbsp Korean red chilli pepper paste (gochujang) 
• 1-3 tbsp Korean red chili pepper flakes (gochugaru), preferably finely ground 
• 1 tbsp light soy sauce 
• 2 tbsp sugar 
• 1 tbsp corn syrup (or 1 more tbsp sugar) 
• 1 tbsp minced garlic

Instructions

1. Soak tteokbokki in a large bowl of tap water for 10 minutes.
2. Bring all of the ingredients for the sauce together in a bowl. Add the broth and chilli sauce to a large frypan and turn the heat on the medium-high.
3. Cut the fish cakes into triangles. Add the tteokbokki tteok, eomuk bokkeum, cabbage and spring onions to the pan. Cook on a rapid boil, stirring, for 8-10 minutes or until the tteokbokki tteok are soft, the sauce has reduced and thickened and everything is coated in red sauce.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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