Name: Tteokbokki
Yield: 3-4
Cuisine: South Korea
Ingredients: 1 lb cylinder rice cakes (tteok); 4 cups anchovy or vegetable stock; 3 tablespoons gochujang; 1 tablespoon gochugaru; 2 tablespoons soy sauce; 2 tablespoons sugar; 4 fish cake sheets, cut in triangles; 3 scallions; 2 hard-boiled eggs; 1 teaspoon sesame oil

Where it comes from

The dish began long ago as a savory royal court preparation and became the fiery, red version sold from street carts today. It is eaten after school and late at night.

Explore the cuisine of South Korea.

Recipe

Make Tteokbokki at home

Serves 3-4Time 30 minutes

Ingredients

1 lb cylinder rice cakes (tteok)
4 cups anchovy or vegetable stock
3 tablespoons gochujang
1 tablespoon gochugaru
2 tablespoons soy sauce
2 tablespoons sugar
4 fish cake sheets, cut in triangles
3 scallions
2 hard-boiled eggs
1 teaspoon sesame oil

How it's made

Soak the rice cakes in cold water for 15 minutes if hard or frozen.
Bring the stock to a boil in a wide pan and stir in gochujang, gochugaru, soy sauce and sugar.
Add the rice cakes and simmer 8-10 minutes, stirring often.
Add the fish cakes and cook 3 minutes.
When the sauce is thick and clinging, add scallions and eggs.
Finish with sesame oil and serve hot.