Tteokbokki — Spicy Korean

Name: Tteokbokki — Spicy Korean
Cook time: 20 min
Total time: 20 min
Yield: 3
Cuisine: Korean
Ingredients: 500 g Korean rice cakes (tteok) (cylinder type — soaked 10 min if hard); 200 g Korean fish cakes (eomuk) (sliced); 2 whole boiled eggs (halved); 3 pieces scallions (cut into 5cm pieces + extra sliced for garnish); 1.5 cups water or dashi stock; 100 g mozzarella (shredded (optional but great)); 3 tbsp gochujang ((Korean chili paste)); 1 tbsp gochugaru ((chili flakes) — adjust to heat); 1.5 tbsp soy sauce; 1 tbsp sugar or honey; 1 tsp minced garlic; 1 tsp sesame oil; 1 tsp sesame seeds (to finish); 1 Unit extra scallions

by katplaystennis • 2026

Nut-Free

Why some badges are missing

Not vegan: water or dashi stock (may be meat-based) → try vegetable stock
Not vegetarian: water or dashi stock (may be meat-based) → try vegetable stock
Not gluten-free: Korean fish cakes (eomuk)
Not dairy-free: mozzarella → try vegan cheese
Not egg-free: boiled eggs → try ground flaxseed and water (1 tbsp ground flaxseed + 3 tbsp water per egg, rested 5 min)
Not soy-free: soy sauce → try coconut aminos
Not low-FODMAP: Korean fish cakes (eomuk)
Not low-histamine: Korean fish cakes (eomuk)
Not low-GI / diabetic-friendly: Korean rice cakes (tteok) → try cauliflower rice
Not kidney-friendly: water or dashi stock (may be meat-based) → try low-salt vegetable stock
Not pescatarian: water or dashi stock (may be meat-based)

Based on listed ingredients — always check labels for allergies.

Prep

—

Cook

20m

Serves

Rating

—

Ingredients

Kitchen Help

Shopping list

500 g Korean rice cakes (tteok) — cylinder type — soaked 10 min if hard
200 g Korean fish cakes (eomuk) — sliced
2 whole boiled eggs — halved
3 pieces scallions — cut into 5cm pieces + extra sliced for garnish
1.5 cups water or dashi stock
100 g mozzarella — shredded (optional but great)
3 tbsp gochujang — (Korean chili paste)
1 tbsp gochugaru — (chili flakes) — adjust to heat
1.5 tbsp soy sauce
1 tbsp sugar or honey
1 tsp minced garlic
1 tsp sesame oil
1 tsp sesame seeds — to finish
1 Unit extra scallions

Tools

· wide pan
· small bowl

Instructions

Step by step

1
Prep Ingredients — Soak rice cakes, slice fish cakes, boil eggs, chop scallions. Mix sauce ingredients in a small bowl.
2
Make the Sauce Base — In a wide pan, bring water/dashi to simmer. Whisk in gochujang mix until fully dissolved and bubbling.
3
Cook Rice Cakes — Add rice cakes. Simmer 6-, stirring, until sauce thickens and cakes are chewy.
4
Add Fish Cakes & Eggs — Stir in fish cakes and scallion pieces. Simmer 2- more. Add boiled eggs to warm through.
5
Melt & Serve — Top with mozzarella if using, cover to melt. Garnish with sesame seeds and scallions. Serve hot straight from pan.

Per serving

serves 3

Calories

502kcal

Protein

22.5g

Carbs

73.2g

Fat

12.3g

Fibre

2.5g

Sugar

5.9g

Sodium

973mg

AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.

Tagged

More Korean recipes →#dinner #rice #Pescatarian #Korean