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Tteokbokki

Tteokbokki or Ddukdokki is awesomely addictive for its flavor and texture and is a Korean favorite worldwide. 

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 Servings

Ingredients

Broth

  • 1 piece Kombu or other dried kelp 6x8 inch
  • 7 each Dried Anchovies
  • 5 Cups Water + more if needed
  • 3 each Scallions roots removed and cut in half

Sauce

  • 1/3 Cup Korean Red Chili Paste, Gochujang
  • 1 T Korean Red Pepper Powder
  • 1 T Sugar
  • 1 T Soy Sauce
  • 1 each Garlic Clove minced

Main Ingredients

  • 1.5 Lbs Korean Rice Cakes 2-3 inch pieces
  • 1 pack Imitation crab meat fishcake is traditionally used
  • 3 each Hard Boiled Eggs

Garnish

  • 1 T Ume Plum Vinegar
  • 1 tsp sesame oil
  • 1 Tbsp sesame seeds
  • 2 each scallions thinly sliced on a bias

Instructions

Prepare Broth

  1. To your chosen braising vessel add 5 cups of water, 5-7 anchovies, 3-4 scallions and a large piece of Kelp, about 6x8 inches. 

  2. Bring to a boil over high heat, once boiling reduce heat to low, simmer for about 20 minutes.  Which the broth is simmering soak the rice cakes in some cold water this will help reduce cooking time. 

  3. You may notice some sediment start to collect on the top of the broth, skim this off as much as possible with a ladle or a metal spoon. Next, strain your broth and its ready to go.

Prepare Sauce

  1. Combine chili powder, chili sauce, soy sauce, garlic, and sugar in a bowl and stir to combine. Set aside. 

Prepare Stew

  1. To the strained broth add chili sauce mixture and stir. Next add the soaked rice cakes, fish cake/ICM, and hardboiled eggs if using. Gently stir to combine.

  2. Cover your cooking vessel with a tight-fitting lid and simmer over medium-low heat for 10 minutes. Gently stir, replace lid and continue to cook for an additional 10 minutes. Repeat an additional time then check rice cake for texture. 

  3. If the rice cake remains tough or the sauce is too thick start by adding 1 cup of water and cooking an additional 5-10 minutes. Repeat if necessary. 

Garnish and Serve

  1. Once the rice cakes are cooked to desired tenderness remove from heat. Stir in Ume Plum Vinegar and Sesame Oil. 

    Garnish with chopped scallions, sesame seeds, and sliced hardboiled eggs.