Keyphrase: Classic Tteokbokki
Bring the flavors of Korean street food to your kitchen with this Classic Tteokbokki recipe! Chewy rice cakes simmer in a spicy, savory sauce with fish cakes and eggs. It’s the ultimate comfort food, perfect for sharing and even better when paired with ssoondae.
Ingredients
- 1 pound Korean rice cakes (tteok), cylindrical type
- 4 cups water
- 1 sheet dried kelp (kombu), about 4×4 inches
- 4–5 fish cakes, sliced
- 1/2 small onion, sliced
- 2 green onions, cut into 2-inch pieces
- 2 hard-boiled eggs (optional)
For the Sauce
- 3 tablespoons gochujang (Korean red chili paste)
- 1 tablespoon gochugaru (Korean red chili flakes)
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 tablespoon corn syrup or honey
- 2 cloves garlic, minced
Instructions
- Soak the Rice Cakes: If using refrigerated or frozen rice cakes, soak them in warm water for 10–15 minutes to soften.
- Make the Broth: In a large pan, add 4 cups water and the dried kelp. Bring to a boil, then remove the kelp after 5 minutes.
- Add Sauce Ingredients: Stir in gochujang, gochugaru, soy sauce, sugar, corn syrup (or honey), and minced garlic. Mix well.
- Cook the Tteokbokki: Add the rice cakes, fish cakes, onion, and green onions to the pan. Bring to a simmer and cook for 10–12 minutes, stirring occasionally, until the sauce thickens and the rice cakes are soft and chewy.
- Add Eggs: If using, add hard-boiled eggs during the last 5 minutes of cooking.
- Serve: Serve hot, garnished with extra green onions or sesame seeds if desired. Enjoy with ssoondae for a true Korean street food experience!
Tips
- Adjust the spice level by adding more or less gochugaru.
- Add cabbage, ramen noodles, or cheese for extra flavor.
FAQ
Q: Can I make this vegetarian?
A: Yes! Omit the fish cakes and use vegetable broth instead of kelp.
Q: Where can I find gochujang?
A: Most Asian grocery stores or online retailers carry it. Find gochujang on Amazon.
Love Korean food? Pair this with Classic Korean Ssoondae for the ultimate street food combo!
