She is the reigning queen of Korean street food. Spicy, salty, sweet, and chewy, tteokbokki is the perfect snack for any time of the day.
Written by Doobydobap
(For 2 people)
Spice level ⭐️ 4/5
Ingredients for Tteokbokki
- 400g Korean rice cakes
- 150g fish cakes, quartered and cut into approximately the same size as the rice cakes
- 1 leek, cut lengthwise, about the same size as the rice cakes
- 500mL of dashi broth (below)
- 2 tbsp fine gochugaru powder
- 2 tbsp regular gochugaru powder
- 2 tbsp gochujang
- 2 tbsp soy sauce
- 2 tbsp sugar
- 1 tbsp neutral oil (it gives the tteokbokki a nice glossy finish!)
- ¼ tsp MSG
It’s better if you let the sauce ~get to know each other~ by letting the flavors develop overnight in the fridge but if you can’t that’s fine too!
- ½ cup of dried anchovies
- 1 kombu kelp
- 2 cabbage leaves
- ½ leek
- 600mL water
- Let’s prepare the broth first.
- Clean your anchovies and toast them on medium heat.
- Once the anchovies are slightly golden, pour in the water and kelp. It’s better if the kelp has been in cold water for a day, but it’s okay if you couldn’t 🙂 just put it in now!
- Add the leeks and cabbage leaves.
- Simmer on medium-low heat for 30 minutes.
- Strain the broth- you should be left with around 500mL.
- Pour the broth into a large pot with the rice cakes.
- Put the heat on high and add in your sauce.
- Simmer the rice cakes for 10 minutes or until the sauce has thickened and the rice cakes are soft.
- Drop the fish cakes and the leeks in. Cook for 5 minutes or until the leeks have softened.
- Fry some pre-made mandu and dip in tteokbokki sauce to enjoy :)
Hi, I’m Tina aka Doobydobap!
Food is my medium to tell stories and connect with people who share the same passion. My recipes are a culmination of my experiences. I hope you enjoy recreating them at home, and if you do, make sure to tag me on Instagram!
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