Description
Tteokbokki is a beloved Korean street food known for its chewy rice cakes simmered in a spicy, flavorful sauce. This recipe guides you through making a rich anchovy and mushroom broth, sautéing a savory chili base, and simmering everything together for a comforting, crowd-pleasing dish bursting with umami and heat.
Ingredients
Scale
Broth Ingredients
- 5 pieces Dried Anchovies (Substitute with dashi packets if unavailable)
- 4 cups Water
- 3 pieces Dried Shiitake Mushrooms
- 1 piece Dried Kelp
- 1 teaspoon Kosher Salt (Used to season the broth)
Main Ingredients
- 1 pound Korean Rice Cakes (Fresh or frozen varieties work)
- 1 cup Korean Fish Cakes (Can be replaced with tofu or other proteins)
Sauce & Seasonings
- 2 tablespoons Grapeseed Oil (Ideal for sautéing)
- 2 cloves Garlic (Minced)
- 1 tablespoon Gochugaru (Korean Red Chili Pepper Flakes) (Adjust according to spice preference)
- 3 tablespoons Gochujang (Korean Red Chili Pepper Paste) (Key ingredient for flavor)
- 2 tablespoons Low-Sodium Soy Sauce
- 1 tablespoon White Vinegar (Balances sweetness and spice)
- 1 tablespoon Honey (Substitute with other sugars if desired)
- 2 tablespoons Green Onions (Chopped, for garnish)
- 1 teaspoon Toasted Sesame Oil
- 1 tablespoon Toasted Sesame Seeds (Optional garnish)
Instructions
- Prepare Broth: In a pot, bring the water to a boil. Add the dried anchovies, dried shiitake mushrooms, dried kelp, and kosher salt. Let it simmer gently for 10-15 minutes to extract a deep, savory umami flavor, then strain the broth to remove the solids and set aside.
- Sauté Base Ingredients: Heat grapeseed oil in a pan over medium heat. Add minced garlic and sauté for 1-2 minutes until it becomes fragrant, forming the aromatic foundation of the dish.
- Combine Sauces: Stir in gochugaru and gochujang to the sautéed garlic, cooking for about 2 minutes to meld the spicy, sweet pepper pastes with the oil and garlic flavors.
- Add Liquids and Rice Cakes: Pour the prepared anchovy broth into the pan with the chili mixture. Add the Korean rice cakes and fish cakes. Simmer the mixture for 5-7 minutes, stirring frequently until the rice cakes are soft and chewy and the sauce thickens.
- Finish & Serve: Mix in the chopped green onions. Adjust the seasoning by adding soy sauce and white vinegar to taste, balancing the flavors. Drizzle toasted sesame oil on top, sprinkle with toasted sesame seeds if desired, and serve hot as a comforting, spicy snack or meal.
Notes
- Fresh rice cakes may cook faster than frozen, so adjust simmer time accordingly.
- Substitute fish cakes with tofu or additional vegetables for a vegetarian option.
- Adjust gochugaru and gochujang quantities to control spiciness level.
- Use low-sodium soy sauce to keep sodium levels moderate.
- Grapeseed oil is preferred for its neutral flavor but vegetable oil can be used as a substitute.
- This dish is best served immediately as the rice cakes can harden when cooled.
