Cook and Scale
Tteokbokki
4 servings · 25 min total
Chewy rice cakes simmered in a fiery-sweet gochujang sauce until glossy and thick — Korea's most iconic street-food snack.
Ingredients
- 500 g rice cakes
- 5 dl vegetable stock
- 3 tbsp gochujang
- 1 tbsp gochugaru
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 2 garlic, minced
- 1 onion, sliced
- 2 egg, hard-boiled
- 2 spring onion, sliced
- 1 tsp sesame oil
- 1 tsp sesame seeds
Contains: Gluten, Egg, Soy, Sesame, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Soak the rice cakes — If using refrigerated rice cakes, soak them in warm water for 10 minutes to soften.
- 2.
Whisk the gochujang sauce — Whisk the gochujang, gochugaru, soy sauce, and brown sugar into the vegetable stock.
- 3.
Simmer stock with aromatics — Bring the stock to a boil in a wide pan, add the garlic and onion, and simmer for 5 minutes.
- 4.
Simmer the rice cakes — Add the rice cakes and simmer for 8 minutes, stirring often, until the sauce thickens and clings to the cakes.
- 5.
Top and serve hot — Stir in the sesame oil, top with halved boiled eggs, scallions, and sesame seeds, and serve hot.