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One of the most popular dishes and street foods of Korea, tteokbokki is a must-try if you enjoy Korean cuisine. The rice cakes are satisfyingly chewy and tossed with fishcakes and hardboiled eggs, all glazed in a savory, sweet, and spicy sauce.
Ingredients
- 2-pound rice cake, cylindrical
- 6 large eggs
- ½ cup water (or anchovy broth)
- ½ cup gochujang (or Korean red chili paste)
- 2 Tablespoon gochugaru (or Korean red chili flakes)
- 2 Tablespoon granulated sugar
- 1½ Tablespoon soy sauce
- ½ Tablespoon Kosher salt (or to taste)
- 14 oz Korean fried fishcake, cut into bite-size pieces (about 4 sheets)
- ¼ head cabbage, roughly cut into 1-2 inch pieces)
- 2 Tablespoon cornstarch (for slurry)
- Sesame seeds (optional for garnish)
- Green onion (optional for garnish)
Serving: 6 people
Instructions
Instructions-
Place all the rice cake into a large bowl and filled with enough water to cover it. Let the rice cake soak for about 10 minutes to help soften it up.
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Bring a small pot of water to a boil and gently place the 6 eggs into the boiling water. Set a timer for 10-12 minutes (depending on the degree of hard boil you want), and let the eggs boil. When the timer is up, rinse the eggs in cold water to stop the cooking. Once the eggs are cool enough to handle, peel the eggs. Set aside until needed.
*The cooking time for these eggs is based on eggs right out of the fridge. If your eggs have been sitting out or at room temperature, decrease the cooking time as needed. Also, a 10-minute boil results in a just hardboiled egg (so the yolk is kind of between a medium and hardboiled). An 11 -12 minute cook time results in a fully hardboiled egg.*
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While waiting for the rice cake to soak and the eggs to boil, combine the ½ cup water, gochujang, gochugaru, sugar, soy sauce, and salt into a pot, large enough to accommodate all the rice cakes. Mix the sauce a bit to break up and help the gochujang dissolve and bring the sauce to a simmer over medium-high heat. Let the sauce simmer for about 5-10 minutes.
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Once the sauce has simmered for a bit, drain the rice cake and add it to the sauce. Let the rice cake simmer in the sauce for 2-3 minutes while stirring constantly. Add the chopped cabbage, fishcakes, and hardboiled eggs to the rice cake and let it simmer for about 3 minutes to slightly soften the cabbage and warm everything up.
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Add about 1 Tablespoon of cool water to the cornstarch and mix until combined. Drizzle the cornstarch slurry into the hot tteokbokki sauce while stirring and let the mixture simmer for a minute to thicken the sauce.
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Enjoy the tteokbokki while it’s hot with a couple of sprinkles of sesame seeds and sliced green onions!
Notes
- This recipe serves 6 people as snacks/sides, for entrees, it serves 4 people.
- Tteokbokki is a really flexible dish in terms of what extra stuff you can add to it. This recipe is a basic recipe with just rice cakes, fishcake, cabbage, and the hardboiled eggs. So feel free to throw in mushrooms, onions, all the extra goodies you’d like.
- There are different ways to make hardboiled eggs. Most start the eggs with cold water and bring it to a boil. The time listed above is my preferred way. Just bring the water to a boil then add the eggs. Just be VERY gently when you place the eggs in the water because even a tiny crack in the shell will result in the eggs leaking. So use a spoon or something you can gently lower the eggs into the water with.
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