Tteokbokki
Chewy rice cylinders in a sweet-hot red sauce, sold from carts under heat lamps to people who have made questionable evening decisions. Fifteen minutes and no decisions required.
- Total time
- 14 min
- Serves
- 2
- Effort
- Easy
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 9 in the basket.
How you make it
Soak the rice cakes in warm water for 5 minutes to loosen them, then drain.
Bring the stock to a boil in a wide pan and whisk in the gochujang, gochugaru, sugar and soy sauce until smooth.
Add the rice cakes and fish cake strips and boil steadily for 7 to 8 minutes, stirring often so nothing sticks to the base.
Keep going until the sauce reduces to a glossy coating that clings to a spoon and the rice cakes are soft the whole way through with no chalky centre.
Stir in the spring onions, nestle the halved boiled eggs on top, and serve immediately while everything is still molten.
Read all that and thought “absolutely not”?
Completely fair. Tteokbokki is sitting in the Korean kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Korean kitchen
Chewy, fiery and built for sharing at 1am.