Authentic Tteokbokki Recipe of Spicy Rice Cakes Made Easy


A popular Korean dish known as tteokbokki, also called topokki or ddukbokki, consists of spicy cylindrical rice cakes, making it a beloved item in Korean cuisine. Although it's named "rice cake stir-fry," the primary cooking method involves simmering these rice cakes in a sauce based on gochujang, typically spiced up with gochugaru


2 Pounds Tteokbokki Rice Cakes 2 – 4 Eomuk Sheets 8 Ounces Green Cabbage 3 – 4 Scallions 2 tbsp Garlic Minced For Anchovy Broth If Preferred 15 – 20 Dried Anchovies 2 Chunks Of Dasina Dried Kelp 1 Medium Onion Thinly Sliced For Tteokbokki Sauce 6 Cups Of Anchovy Broth Or Water 6 tbsp Gochujang Korean 3 – 6 tbsp Gochugaru 4 tbsp Sugar 2 tbsp Soy Sauce 2 tbsp Corn Syrup Or Oligo Syrup Boiled Eggs Shredded Cheese Pre-Cooked Ramen Noodles Pre-Cooked Mandu

STEP - 1

 Soak the rice cakes for a minimum of 15-20 minutes. Afterward, cut the fish cakes, scallions, and cabbage into 2-inch pieces.

STEP - 2

In a large pan, bring 5 cups of water, dried anchovies, onion, and dried kelp to a boil over medium-high heat for 10-15 minutes. Remove the anchovies, onion, and kelp from the broth.

STEP - 3

Add all the sauce ingredients to the pan and stir until the gochujang is completely dissolved

STEP - 4

Now, add the rice cakes and simmer until they become soft, and the sauce thickens. Stir occasionally to prevent the rice cakes from sticking to the bottom of the pan.

STEP - 5

Add the fish cakes, vegetables, and garlic. Allow it to boil for an additional 5-6 minutes.

STEP - 6

Keep in mind that you might need extra time to ensure the rice cakes are fully softened. Additionally, feel free to add more water or broth as needed.

STEP - 7

Finally, add the scallions and boiled eggs. Cook for an additional 3-4 minutes, and you're done! Serve it hot and savor the flavors.

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