Making Iconic Street Food at Home: Korean Tteokbokki

rice cakes

🥗Healthier: brown rice cakes

💰Cheaper: store-bought rice cakes

Brown rice cakes offer more fiber.

gochujang

💰Cheaper: sriracha

Sriracha can provide a similar heat level.

fish cakes

🥗Healthier: tofu

💰Cheaper: imitation crab

Tofu is a healthier protein alternative.

Make the sauce: Mix all of the ingredients and ¾ cup water in a large mixing bowl until the sugar has dissolved. Cover and refrigerate until ready to use.

Make the rice cakes: Make sure the rice cakes are not stuck together and place in a large bowl. Cover with warm water and soak for 15 minutes, then drain.

Bring a medium saucepan of water to a boil over high. Add the eggs and cook for 6 to 7 minutes, then, using a slotted spoon, transfer to a bowl of ice water. Leave in the water for at least 10 minutes, or until cool enough to handle, then peel.

Heat half of the oil in a large nonstick skillet over high. Add half of the pork belly and cook until lightly golden, about 2 minutes. Reduce the heat to medium-high, sprinkle a pinch of sugar, then add half of the rice cakes and cook, tossing into an even layer. Let sit for 1 to 2 minutes until lightly toasted, then toss again.

Once crispy, add half of the sauce, tossing to coat the rice cakes in the sauce. Repeat with the remaining oil, pork belly, rice cakes, and sauce.

Divide among 6 plates and garnish with the scallions. Halve the eggs lengthwise and place on top of each bowl, then sprinkle with the chili threads and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens