Ingredients

  • Serves 2-4 people
  • 500 ml dashi stock

  • 400 g Korean rice cakes (soak for 20 minutes)

  • 150 g Korean fish cake

  • 1 egg (hard boiled and shelled, halved)

  • 1 stalkspring onion/scallions (chopped)

  • 2 tbsp chili flakes

  • 1 tbsp sugar

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Recipe Courtesy of
Asian Food Network

Tteokbokki

Tteobokki also known as korean rice cake is sweet and spicy. These bite-sized stir-fried rice cakes is a popular Korean street food made from rice flour. Some versions contain fishcakes boiled eggs, but you can literally add any thing you want. This Korean recipe is a must try for all chilli lovers and if you love korean cuisine, this is a must try!
  • Easy
  • 10 min
  • 20 min
  • 10 min
  • 2 steps
  • 8 Ingredients
  • Easy
  • 2 steps
  • 8 Ingredients
  • 10 min
  • 20 min
  • 10 min

Instructions

  1. Prepare ingredients

    • Slice fish cake and spring onions
    • Set aside
    Prepare ingredients


  2. Cook dish

    • In a pan on medium-high heat, combine dashi stock with gochujang, chili flakes and 1 tbsp sugar.
    • Stir well until boiling.
    • Once boiling, add in rice cakes and fish cake slices.
    • Let it simmer on medium-low heat for 15 minutes, until sauce will begin to thicken.
    • Stir occasionally so that the rice cake does not stick to the bottom of the pan.
    Cook dish


Plate and Serve!

Transfer tteokbokki dish into serving bowl and add halved hard boiled egg, garnishing with spring onions. Serve hot.

Plate and Serve!

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Ingredients
  • Serves 2-4 people
  • 500 ml dashi stock

  • 400 g Korean rice cakes (soak for 20 minutes)

  • 150 g Korean fish cake

  • 1 egg (hard boiled and shelled, halved)

  • 1 stalkspring onion/scallions (chopped)

  • 2 tbsp chili flakes

  • 1 tbsp sugar

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