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Korean · Dinner

Korean spicy rice cakes with fish cakes and eggs (tteokbokki)

Chewy Korean rice cakes, savory fish cakes, cabbage, and eggs simmered in a glossy gochujang-gochugaru sauce for a substantial street-food-inspired bowl.

About 45 minTotal
About 35 minActive
$$Cost
EasyDifficulty
Makes 4 servings
Korean tteokbokki with chewy cylindrical rice cakes, folded fish cakes, cabbage, boiled eggs, scallions, sesame, and gim in thick red sauce.

Equipment

  • Use another covered 12-inch oven-safe skillet or transfer before the oven finish.

Ingredients

1× recipe · Makes 4 servings

  • 1 pound refrigerated or frozen cylindrical Korean rice cakes
  • 3 cups prepared Korean anchovy-kelp stock or low-sodium vegetable stock
  • 1/4 cup gochujang
  • 1 tablespoon gochugaru, plus more to taste
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon granulated sugar
  • 2 garlic cloves, finely chopped
  • 8 ounces Korean fish-cake sheets, cut in bite-size triangles
  • 3 cups chopped napa cabbage or baby bok choy
  • 4 hard-boiled eggs, peeled and halved
  • 4 scallions, cut in 2-inch lengths
  • 2 teaspoons toasted sesame seeds
  • Toasted gim strips and pickled radish, for serving

Instructions

  1. If rice cakes are refrigerated or frozen, soak them in warm water 10 minutes, separate gently, and drain; fresh soft rice cakes need no soak. Whisk 1 cup stock with gochujang, gochugaru, soy sauce, sugar, and garlic.

  2. Bring remaining stock and the sauce mixture to a boil in a . Add rice cakes and simmer uncovered over medium heat 5 minutes, stirring gently so they soften evenly without sticking to the bottom.

  3. Add fish cakes and cabbage and simmer 5 to 8 minutes more, stirring often, until rice cakes are tender and chewy and the sauce thickly coats a spoon. Add stock or water by the tablespoon if it tightens before the rice cakes soften.

  4. Nestle eggs into the sauce and add scallions for the final 2 minutes, spooning sauce over the eggs without breaking them. Taste only after the rice cakes have released starch; adjust gochugaru or soy rather than automatically adding more sugar.

  5. Divide among shallow bowls, sprinkle with sesame seeds and gim, and serve pickled radish alongside. Eat immediately, because rice cakes firm and the sauce continues thickening as they stand.

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