Classics · Korean

Tteokbokki

Name: Tteokbokki
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 500 g Tteok rice cakes (cylindrical); 3 łyżka Gochujang (Korean chili paste); 1 łyżka Gochugaru (Korean chili flakes); 2 łyżka Soy sauce; 2 łyżka Sugar; 3 szt Garlic cloves; 1 szt Onion; 700 ml Water; 2 szt Spring onion; 1 łyżeczka Sesame seeds

Time

20'

Diff.

easy

Kcal

480

/ serving

Servings

Gather 10 ingredients before cooking

Scale

Units

01 You'll need check when you have it

02 To finish last minute: ~60 min window

Step 01 of 05

Soak the rice cakes

500 g

Put tteok rice cakes (cylindrical) (500 g) in a bowl of cold water for 10 minutes. Dry rice cakes are hard — soaking shortens cooking and makes them chewy instead of rubbery.

Tip

If you bought fresh, soft cakes from the fridge — skip the soaking.

Step 02 of 05

Prep the vegetables

1 szt

3 szt

2 szt

Cut onion (1 szt) into feathers (5 mm half-moons). Mince garlic cloves (3 szt). Slice spring onion (2 szt) diagonally — set aside for the finish.

Step 03 of 05

Make the sauce

700 ml

3 łyżka

1 łyżka

2 łyżka

Pour water (700 ml) into a deep pan or wide pot. Add gochujang (korean chili paste) (3 łyżka), gochugaru (korean chili flakes) (1 łyżka), soy sauce (2 łyżka) and sugar (2 łyżka). Whisk until the paste dissolves.

Step 04 of 05

Cook rice cakes in the sauce

500 g

1 szt

3 szt

Bring the sauce to a boil. Drain tteok rice cakes (cylindrical) (500 g) and add them with onion (1 szt) and garlic cloves (3 szt). Cook on medium heat for 10 minutes, stirring every minute. The sauce will thicken and coat the cakes — that's when they're done.

Tip

Don't leave it unstirred — the cakes sink and stick to the bottom instantly.

Step 05 of 05

Serve

2 szt

1 łyżeczka

Transfer to plates. Sprinkle with spring onion (2 szt) and sesame seeds (1 łyżeczka). Eat immediately — tteokbokki hardens as it cools.

Bon appétit

How did it turn out?

Enjoy — now it's a matter of patience and a good table.

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