Tteokbokki — Spicy Korean

Shopping list

• 500 g Korean rice cakes (tteok) — cylinder type — soaked 10 min if hard

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• 200 g Korean fish cakes (eomuk) — sliced

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• 2 whole boiled eggs — halved

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• 3 pieces scallions — cut into 5cm pieces + extra sliced for garnish

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• 1.5 cups water or dashi stock

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• 100 g mozzarella — shredded (optional but great)

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• 3 tbsp gochujang — (Korean chili paste)

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• 1 tbsp gochugaru — (chili flakes) — adjust to heat

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• 1.5 tbsp soy sauce

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• 1 tbsp sugar or honey

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• 1 tsp minced garlic

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• 1 tsp sesame oil

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• 1 tsp sesame seeds — to finish

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• 1 Unit extra scallions

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Step by step

1. 1

   Prep Ingredients — Soak rice cakes, slice fish cakes, boil eggs, chop scallions. Mix sauce ingredients in a small bowl.

2. 2

   Make the Sauce Base — In a wide pan, bring water/dashi to simmer. Whisk in gochujang mix until fully dissolved and bubbling.

3. 3

   Cook Rice Cakes — Add rice cakes. Simmer 6- 8 min, stirring, until sauce thickens and cakes are chewy.

4. 4

   Add Fish Cakes & Eggs — Stir in fish cakes and scallion pieces. Simmer 2- 3 min more. Add boiled eggs to warm through.

5. 5

   Melt & Serve — Top with mozzarella if using, cover 1 min to melt. Garnish with sesame seeds and scallions. Serve hot straight from pan.