Tteokbokki
Chewy, cylindrical rice cakes smothered in a glossy, spicy-sweet gochujang sauce that delivers an explosion of flavor.
25 min
Easy
Coreana
2 servings
The story behind
I remember wandering through a night market in Seoul when the bright red sauce of a Tteokbokki stall caught my eye. One bite and I was hooked on that unique 'chewy-chewy' texture. Originally, there was a non-spicy version served to kings, but this fiery street-food version is what I crave whenever I need a pick-me-up. It's the perfect snack for a late-afternoon treat or a casual dinner. I love serving it with crispy fried dumplings and a cold glass of barley tea or a sweet soda to balance the heat.
Instructions
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1Bring your broth or water to a gentle boil in a shallow pan.
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2Stir in the gochujang, sugar, and soy sauce until fully dissolved and the liquid turns a rich red.
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3Add the rice cakes—if they are a bit hard, soak them in water for a few minutes beforehand.
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4Simmer on medium heat while stirring frequently; you want the starch to thicken the sauce into a beautiful glaze.
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5Plate them up while they are steaming hot, sprinkle with scallions and sesame seeds, and grab your chopsticks!
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